These chocolate chip cookies with brown butter have a nutty, caramel flavor, but you'll give up that part because it's what makes all the difference between them and ordinary chocolate chip cookies.
The biscuits are very crispy and the combination of chocolate and coffee is amazing.
Ingredients
3/4 cup softened butter
¼ cup of Nes coffee
3/4 cup brown sugar
1 egg + yolk
2 teaspoons of vanilla
dry mix
1 3/4 cups white flour
1 level teaspoon of fine salt
½ teaspoon of baking soda
100g of chocolate chips
Preheat an oven to 180 degrees.
Prepare the brown butter:
Place the butter in a small saucepan or a shallow, shallow pan and turn on the heat to low-medium. Once the butter has melted, stir occasionally. Within 3-4 minutes, the butter will begin to bubble gently and the milk solids will start to brown. Continue stirring the melted butter until it turns a light brown color and a nutty aroma fills the pan.
Wait for the butter to cool, then beat the butter with the sugar, eggs, and vanilla until smooth.
Sift the flour with the salt and baking soda into a separate bowl. Sifting is important to aerate the flour and also to mix the dry ingredients together before combining them with the wet ingredients.
Add the coffee
Add the dry ingredients to the butter and mix until well combined.
Add the chocolate chips and mix until combined.
Cover and transfer to the refrigerator for one and a half to two hours to set.
Scoop out equal circles with an ice cream scoop and place them at wide intervals, bake for 10 to 12 minutes until crisp and lightly brown after cooling.
Cool for 10 minutes
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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