Brown Butter Chocolate Chunk Coffee Cookies 10 Steps
In a small saucepan, melt the butter over medium heat. Cook the butter, swirling the pan occasionally, until it turns a golden brown colour and gives off a nutty aroma. This process should take about 5-7 minutes. Be careful not to burn the butter. Once browned, remove the saucepan from heat and let the butter cool slightly.
Weigh out 110 grams of brown butter into a bowl of a stand mixer. Add the granulated sugar and brown sugar. With the paddle attachment beat until well combined.
Add the egg, vanilla extract, and brewed coffee to the bowl. Beat for about 5 minutes on high speed until light in colour and fluffy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, beat for about 30 seconds or until just combined.
Fold in the chopped dark chocolate chunks.
Scoop the dough into ten golf ball-sized portions (about 2 to 3 tablespoons). Chill the cookies in the fridge for at least eight hours or overnight.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the cookies are chilled, Place them onto the baking sheet. Top each cookie with couple more chocolate chunks.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Sprinkle with flaky salt if desired and enjoy!