Brown Butter, Espresso, Choc Chip Duo Cookie
Why choose between two cookies when you can have both?!
Ingredients - makes 14
170g unsalted butter
200g soft light brown sugar
50g caster sugar
1 tsp vanilla extract
1 egg
1 egg yolk
200g plain flour
3/4 tsp bicarbonate of soda
1 tbsp finely ground Espresso beans (I used @allpressespressouk)
1 tsp sea salt
80g dark chocolate chips (my fav @callebautchocolate)
80g white chocolate chips
1 tsp whole milk
Method
Place the butter into a saucepan over medium heat. Whisk occasionally until foamy and golden brown, this should take approx 3-4 minutes. This is your brown butter. Pour into a bowl and leave for 10-15 minutes to cool (you should have 140g of browned butter.) Whisk in the sugars before adding in the egg, yolk & vanilla. Fold in the flour, bicarb of soda, espresso & sea salt.
Divide the dough in two (approx 330g each.) Add the dark chocolate chips to one half. Add the cocoa powder, milk & white chocolate into the second half. Divide each batch of cookie dough into 30g balls. Roll one of each dough together into a ball. Place onto a lined baking tray & refridgerate for 1-2 hours minimum.
Preheat your oven to 160C & bake for 10 minutes or until the middle is just about set. Leave to cool for at least 10 minutes. Serve.