Waterson I Confessions of a Baking Queen Prep Time: 15 Cook Time: 10 Total Time: 55 Minutes Yield: 16 Cookies
4oz (½ Cup) Salted Butter, at room temperature and divided in half
100 grams (½ Cup) Light Brown Sugar
50 grams ( ¼ Cup) Granulated Sugar
1 Large Egg, at room temperature
1 Teaspoon Vanilla Extract
188 grams (
1 ½ Cups) All-Purpose Flour
¼ Teaspoon Salt
¼ Teaspoon Baking Soda
¼ Teaspoon Baking Powder
2 Teaspoons Espresso Powder
1 Teaspoon Cornstarch
160 grams
1 Cup) Milk Chocolate Chips
2 Tablespoons Espresso Powder for Garnishing Cookies
Optional: Sea Salt
Instructions
In a medium saucepan over medium heat melt half of the butter, 2 ounces, watch carefully, and brown the butter. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
n the bowl of an electric mixer or large bowl with a handheld electric whisk add the brown butter and the regular butter let sit for 5 minutes so they melt into each other. Add the brown sugar and granulated mix and beat for 2 minutes.
Then add the egg and vanilla extract and beat for 2 more minutes, the mixture will lighten in color.
In a separate bowl mix together the flour, salt, baking soda, baking powder, espresso powder, and cornstarch.
Slowly add flour mixture to the butter mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in the fridge for 30 minutes.
Preheat oven to 350F/180C and line a baking sheet with a Silpat line or parchment paper.
Use a medium cookie scoop to portion 1.5 tablespoons of dough balls. Then dip the top of the cookie dough in espresso powder and add an additional chocolate chip or two on top if desired. Bake for 9-11 minutes or until just set and lightly golden brown. If desired sprinkle sea salt on each cookie as you take them out of the oven. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an air-tight container for up to 5 days.
