The classic chocolate chip cookie with a combination of browned butter and rich coffee, adding a flavourful depth to an old favourite. With a perfect crunch on the outside and a soft centre with just the right amount of chocolate chips. I've used our Tiga Raja, Wet Hulled coffee with a delightful choc kick that works perfectly with the chocolate chips.
Ingredients:
- 220g butter
- 100g caster sugar
- 130g light brown sugar
- 1 tbsp finely ground coffee (ideally espresso roast)
- 1 large egg yolk at room temperature
- 2 tsp vanilla paste
- 215g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 120g dark chocolate chips
Method:
- Start by placing the butter in a medium saucepan over medium heat. Melt the butter, mixing until the butter foams and turns golden brown and nutty. This should take 3-4 minutes.
- Combine 160g of the browned butter and and combine with the coffee grounds. Leave to cool to room temperature.
- In a bowl, combine the butter with brown sugar and caster sugar.
- Add the egg and egg yolk and vanilla to the same bowl. Combine until fluffy.
- Combine flour, baking soda, salt, chocolate chips and fold into the mixture until just combined.
- Roll dough into 16 equal sized balls or use a spring loaded cookie scoop (size 40) to portion the dough. Place onto a tray and store in the fridge for a couple of hours.
- Preheat the oven to 180 degrees Celsius (160 degrees Celsius if you're using convection).
- Bake for 10 minutes.
Tip 1: The width and texture of the cookies depends heavily on temperature. These cookies were baked on a heavy baking tray. A batch baked on a thinner cookie sheet will result in a thicker cookie with less width.
Tip 2: The dough can be frozen and baked directly from the freezer. This may extend the cooking time by around a minute however will also result in a slightly more raised cookie.
