Browned Butter Double Chocolate Espresso Cookies
Four dozen cookies
3 Tbsp finely ground “dark roast” coffee beans
1 cup dark brown sugar
2/3 cup granulated sugar
8 ounces unsalted butter (2 sticks)
2 large eggs and 2 additional large egg yolks
1 tsp vanilla paste
2 ½ cups all-purpose flour
4 Tbsp dark cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp fine sea salt
10 ounces mini chocolate chips
Turbinado sugar and additional sea salt
1) Whisk together the ground coffee and sugars in a large bowl. Set aside.
2) Brown the butter in a light-bottomed pan over medium high heat until it changes in color from pale yellow to golden brown and smells of caramelization. Immediately pour over the coffee/sugar and whisk to combine.
3) In a small bowl, whisk together the whole eggs and additional yolks and vanilla. Stir this mixture into the butter/sugar mix.
4) In a third bowl, whisk together the flour, cocoa, baking powder and soda, cinnamon and salt. Fold this dry mix into the wet. And then fold in the mini chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least one hour – even better overnight.
5) Preheat your oven to 350 degrees and line three baking sheets with parchment paper.
6) Portion the dough into 1” balls and roll each of the balls in turbinado sugar. Place no more than 16 on each tray.
7) Bake the cookies, one tray at a time, for 8-9 minutes until puffed. Remove the tray from the oven and bang it on the counter 2-3 times to deflate and form “wrinkles.” Sprinkle the cookies with the sea salt and return the tray to the oven to back for an additional 3 minutes.
8) Let the cookies cool for 5 minutes on the tray before removing them to a wire rack to cool completely.
