Espresso Brown Butter Chocolate Chip Cookies
Recipe by Jillian Barreca
Ingredients
300g all-purpose flour
20g cornstarch
½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
226g unsalted butter, cubed
226g brown sugar
100g granulated sugar
2 eggs, room temperature
1 Tbsp vanilla extract
3 Tbsp Crank Coffee Fifth Gear espresso, finely ground
200g chocolate chunks or chips
Method
- Line two large baking sheets with parchment paper. In a medium bowl, sift together flour, cornstarch, cinnamon, baking powder, baking soda and salt. Whisk and set aside.
- Add cubed butter to a small saucepan over medium heat. Stir until butter melts and becomes foamy. Once the foam dies down slightly and the butter starts to smell nutty, remove the pan from the heat and pour into a bowl to cool. Set aside.
- Once the butter has cooled slightly, whisk in both sugars. Whisk in the eggs, one at a time, until smooth and slightly lightened in colour.
- Fold in the dry ingredients until just a few streaks of flour remain. Fold in the chocolate. Cover and chill dough in the fridge for 30 minutes. Scoop cookie dough onto lined baking sheets and then chill again for another 1 hour.
- Preheat the oven to 350°F. Bake for 12-15 minutes (depending on the size of your cookies) until golden around the edges but still soft in the middle.