Ingredients: |
Ingredients: 1 cup bread flour
¾ cup all-purpose flour
1 teaspoons salt
1 teaspoon baking soda
1 cup unsalted butter (2 sticks)
2 tablespoons water, room temperature
1 cup dark brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips
5 oz dark chocolate, chopped
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Directions: |
Directions:In a medium bowl, sift together the bread flour, all-purpose flour, salt, and baking soda. Set aside.
In a medium or large saucepan, melt the butter over medium heat. Bring the butter to a boil, stirring frequently. As the water evaporates, the milk solids will brown. Stir constantly to ensure even browning and prevent burning. If the butter starts to foam excessively, remove it from the heat and continue stirring. Once the butter has turned a nutty brown, remove from heat and pour into a large liquid measuring cup. Allow it to cool slightly. Add 2-3 tablespoons of water to bring the liquid volume back to 1 cup (240 ml), then cool to room temperature.
In a large bowl, combine the cooled brown butter, dark brown sugar, granulated sugar, vanilla extract, and espresso powder. Cream together with an electric mixer until light and fluffy, about 1-2 minutes.
Beat in the egg and egg yolk until fully incorporated. Gradually add the dry ingredients, about one-third at a time, beating between additions until just combined. It’s okay if some flour remains unmixed around the edges.
Using a wooden spoon, fold in the semi-sweet chocolate chips and chopped dark chocolate.
Scoop the dough onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds. For the best flavor and texture, cover and refrigerate for at least 1 hour, or overnight.
Preheat the oven to 350°F (180°C).
Place the dough mounds 3 inches apart on a parchment paper-lined baking sheet. Bake in the preheated oven for 12-14 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.
Yield: About 18 cookies |
This recipe for Irresistible Chocolate Chip Cookies is from