These delicious and mouth watering cookies were a long time coming. This recipe has been created, re-created, and tweaked multiple times. I’ve finally got it right and wanted to share. These cookies have been so much of a family favorite that even Mr. has gotten in on and nibbled more than 3, 4, and 5. The time it takes to make these is worth the wait.
Ingredients
- 3 sticks melted and browned butter (1 and 1/2 cups)
- 1 whole vanilla bean, split lenghwise
- 1 TBSP instant espresso powder
- 1 cup raw cane sugar
- 1/2 cup coconut sugar
- 3 eggs, room temperature
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp sea salt
- 1 and 1/2 cups semi-sweet chocolate chips (the darker the better)
Directions
In a large skillet or large sauce pan, brown butter over medium high heat. Be careful to watch butter so that it doesn’t burn as the browning process takes a bit of time. Once butter is browned, let cool about 10 minutes. Next, add browned butter, vanilla bean, and espresso powder to blender. Blend until smooth, vanilla bean is pulverized and thoroughly infused with butter. Set aside to cool completely.
In large bowl, add flour, baking powder, and sea salt. Whisk to add in air and set aside.
Once butter mixture is cool, add both sugars and mix thoroughly. Add eggs one at a time and mix well after each addition. Add in flour mixture one cup at a time and stir until just incorporated, after each addition. Stir in chocolate chips, cover and chill in the refrigerator for 1 hour or overnight.
Preheat oven to 350 degrees. Line a baking sheet with wax paper and scoop cookie dough from rounded tablespoon or cookie scoop onto baking sheet. Bake for approximately 10-12 minutes. When done, remove from oven and cool completely. Eat and enjoy!
Leave a Reply