Brown Butter Chocolate Chip Cookies with Espresso and Sea Salt
Coffee. Cookie. Smile. Laugh. Repeat.
Never underestimate the power of a cookie.
Spring of 2020. As we all know, these past weeks have felt much like something out of a science fiction film. People are sick, anxious, exhausted, heartbroken, confused, and above all, fearful of what will come next. I know I am. Businesses are closing, people are staying home, parents are homeschooling their kids. These are hard times, plain and simple. But one thing we can all take comfort in, we are not alone. This is happening to everyone, all over the world.
In hopes of lifting your spirits, and the hardworking spirits of Jackson Hole’s local hospital staff, I’m doing what I do best- baking cookies and sharing them, hoping they’ll make people smile.
Eating a cookies may not seem like much; it’s a simple pleasure. But in times like this, simple pleasures are everything. If, even for a brief moment, a delicious cookie distracts from the harsh reality we’re in, it’s a win. And I’m confident these cookies can. These cookies are pretty amazing.
What makes them amazing? I’m glad you asked. So many things! These are not your average chocolate chip cookies. They’re supercharged with brown butter, espresso powder, dark chocolate, and flaked sea salt. They’re soft and chewy, rich and decadent, unique and bold. Trust me, when these ingredients come together the result is powerful enough to take your mind to another place. A happy place where it’s ok to smile and enjoy a moment of bliss.
Not to mention, a nice boost of caffeine, which I’m certain tired hospital staff could use.
Some notes:
You don’t need to brown the butter if you’re short on time. Simply melt the butter and let it cool. But the extra step of browning is so worth it. It gives the cookies an incredibly rich, nutty flavor.
Cornstarch makes the cookies extra chewy and prevents them from spreading too much in the oven.
I recommend using half the espresso powder if you’re making the cookies for kids.
If you don’t have sea salt, course kosher salt will work well. Please don’t use table salt. It’s way too salty and will ruin the flavor of the cookies.
Dark chocolate chips are my favorite, but any chocolate will do. White chocolate chips would be delicious.
Brown Butter Chocolate Chip Cookies with Espresso and Sea Salt
Makes about 24 cookies
You’ll need:
2 1/4 cups all purpose flour (at high altitude add 2 tbsps of flour)
2 tsp cornstarch
1 tsp baking soda (at high altitude use 3/4 tsp baking soda)
1/2 tsp kosher or sea salt
1/4 cup good quality espresso powder (I like The Spice House)
3/4 cup (1 1/2 sticks) unsalted butter, browned and cooled to room temperature
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup dark chocolate chips
flaked sea salt for garnish
To brown the butter, place 1 1/2 sticks of unsalted butter in a medium sized skillet. Melt the butter over medium heat, whisking constantly for 5 to 6 minutes. The butter will foam up and begin to smell nutty. It’ll change to a light brown color and you’ll see light colored specks at the bottom of the pan. Pour the butter in a heat safe bowl, making sure to get all the browned specs. Set aside and let it cool to room temperature.
In a large bowl, whisk together the flour, cornstarch, baking soda, salt, and espresso powder. Set aside.
In the bowl of an electric mixer, on medium speed, mix the butter and two sugars until no brown sugar lumps remain, about 2 minutes.
Add the egg, egg yolk, and vanilla. Mix well.
With the mixer on low, slowly add the dry ingredients. Mix till just combined.
With a rubber spatula or wooden spoon, mix in the chocolate chips.
Cover the cookie dough and chill for at least two hours. Allow the dough to sit at room temperature for 30 minutes before baking.
Preheat your oven to 350°F. Line cookie sheets with parchment paper.
Working with a generous spoonful of dough, roll into balls, and arrange them 3 inches apart on the cookie sheet. Bake for about 12-13 minutes until the cookies are lightly browned on the edges. Sprinkle cookies with flaked sea salt while they’re still hot.
Allow the cookies to cool for 5 minutes on the cookie sheet before transferring to a wire rack before cooling completely.
Store cookies in an airtight container for up to one week.