Defining what the perfect chocolate chip cookie is may be different for everyone. Some like their cookie thick, others like theirs thin and chewy. Perhaps you love yours speckled with slivers of chocolate, while others love big pools or chunks of chocolate. You may prefer milk to semi-sweet chocolate, or you may even like your chocolate chip cookie with nuts. In my opinion, the perfect chocolate chip cookie is right here, this Rye Espresso Brown Butter Cookie recipe.
This cookie starts with brown butter, which adds richness and depth of flavour that you only get from the browned milk solids in your butter. The brown butter makes this cookie taste like toffee even when toffee is omitted as an add-in. Next is the addition of espresso powder. With only one teaspoon of espresso powder, you may not even notice its addition but it will enhance the flavour of chocolate and brown butter in your cookie. If you are a coffee lover, you may increase the amount of espresso to enhance the delicious deep coffee flavour in the cookie. Then we move on to the flour used. The added rye makes this cookie a little nuttier than a cookie with just AP flour. This cookie is baked at 375 degrees Fahrenheit, making for a crispy cookie that is golden on the outside while being soft, chewy, with delicious pools of dark chocolate and toffee layered throughout. This recipe was modified from Kate Davis' recipe, which omits the rye and espresso that I have added, but if you aren't already convinced, I can promise you these additions elevate these cookies. Finally, these cookies are finished off with a sprinkle of flaky sea salt, which, like espresso powder, ties all the cookie components together by enhancing flavours in the cookie. Try this Rye Espresso Brown Butter Cookie recipe if you are looking for an indulgent treat.
Rye Espresso Brown Butter Cookies 9 Steps
Place butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off heat. Set aside and let cool.
In a mixing bowl, add your two types of flour, baking soda, espresso powder and kosher salt together and whisk until evenly combined. You can make espresso powder by grinding coffee beans and sifting it so it is extremely fine with no coarse pieces.
In your stand mixer or another mixing bowl, add sugars (brown and granulated) and browned butter together and beat on medium speed for about 1 minute until incorporated.
Add your eggs and vanilla and mix for another minute. The mixture should thicken and lighten at this point.
Reduce speed of stand mixer or electric hand mixer and add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula.
The dough will be quite soft so to hydrate the flour and allow to thicken, let dough sit out at room temperature for 30 minutes to 1 hour.
Place a rack in the middle of the oven; preheat to 375°F. Scoop with 1/4 cup or ice cream scoop.
Bake cookies on parchment-lined baking tray until edges are golden brown and firm but centres are still soft, 9-11 minutes. Immediately after taking them out if there are cookies that look irregular or are stuck together, work fast to physically shape them into perfect circles while the cookies are still hot.
Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.