brown butter double chocolate cookies
I wanted to make these cookies because of the aesthetic honestly, I loved the dark background and the pop of white. I knew that I had to add cocoa powder and that meant that the cookies were going to become dry, since cocoa powder has a drying effect that sucks the moisture from baked goods I needed to combat that, so I ended up adding a little bit of instant coffee - first for flavour, the coffee naturally enhanced the chocolate flavour - and secondly so I could add some water and bring the moisture up in the dough without adding more butter or eggs to it.
cookies
recipe adapted from bon appetite
170g brown butter
50g sugar
200g brown sugar
1 whole egg plus 2 egg yolks
2 tsp instant coffee plus 3 tbsp boiling water
200g flour
30g cocoa powder
4g salt
4g baking soda
190g chopped white chocolate
Preheat the oven to 375F. line a large baking sheet with parchment paper.
Whisk the brown butter, sugar, and brown sugar in a large bowl, then add in the whole egg and two egg yolks, mix until combined.
Place the instant coffee powder and boiling water into a small bowl and stir until all the coffee has dissolved, then whisk into the butter mixture.
In a separate bowl, combine the flour, cocoa powder, salt, and baking soda. Whisk together so that there are no streaks of cocoa left.
Add the flour mixture to the butter and using a wooden spoon mix until fully combined, then add in 3/4 of the white chocolate, making sure the chocolate is distributed evenly throughout the dough.
Using a large spoon, scoop the dough into balls (about the size of 2tbsp) try and make the balls as circular as possible, then top with the remaining white chocolate chunks.
Bake for 10-15 minutes :)
*Notes - to make brown butter just melt the butter in a saucepan and continue to cook until it turns brown, you’ll be able to smell it when is nearly done. Let it cool slightly before using.
— I rolled some of my cookies in hundred and thousand just for fun!
