METHOD :
1️⃣ Brown Butter:
Cook butter over medium heat until golden-brown (5-8 mins). Cool 15 mins.
2️⃣ Mix Wet Ingredients:
Whisk browned butter with sugars. Add eggs + yolk one at a time, then vanilla.
3️⃣ Combine Dry Ingredients:
Sift flour, baking soda/powder, salt, cornstarch, and espresso powder. Fold into wet mix.
4️⃣ Add Chocolate:
Stir in chocolate chunks (save some for topping!). Chill dough 30+ mins (crucial!).
5️⃣ Bake:
Scoop 3-tbsp balls onto parchment-lined sheets. Bake at 375°F (190°C) for 10-12 mins until edges are golden but centers look underdone.
6️⃣ Finish:
Press extra chocolate chunks on top. Let cool 5 mins on sheet before transferring.
Pro Tip: For bakery-style cookies, roll dough balls taller than wide!
Bon appetite !!
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