You can’t go wrong with these brown butter double chocolate chip cookies!
Beat the butter and sugars in a stand mixer until light and fluffy (about 3 minutes) Add vanilla extract and egg Sift flour, baking soda, coffee, cacao powder and salt in a separate bowl Add this to the butter mixture, and on a low speed, mix these ingredients together until a cookie dough forms. Fold in the chocolate chips Let the cookie dough harden/rest in the fridge for about an hour (or longer). Preheat the oven to 180 degrees Celsius I use a scale to weigh the cookie dough per cookie; 45-50 gram per cookie. Roll them into little balls and place them on a baking sheet lined with baking paper. About 6 per baking sheet. Bake the cookies for 11 to 12 minutes in the preheated oven. Leave the cookies to cool a bit on the baking sheet before transferring them to a wired rack to cook completely... if you can wait that long. The cacao powder and instant espresso coffee are optional. I added them to give the cookies a more intense chocolate flavour. This recipe makes about 16 cookies (50 gram cookie dough per cookie)Chocolate Chip Cookies
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