My cookie obsession continues with this recipe for Brown Butter Mocha Cookies. Don’t tell the other cookies, but I think these are my favourite. Have I said that before about previous cookies? I think so. What can I say…? I just really like cookies and I keep making them better and better.
So. Let’s break this recipe down. You’ve got brown butter – butter cooked in a pan until it’s brown and intense and almost nutty. When you add the flour you also add coffee. Then you add chocolate.
Coffee and chocolate is one of the best flavour combinations I know. RIP those coffee chocolates you’d get in Roses, which were always my favourite. Now I eat dark chocolate covered coffee beans, or dip bars of Dairy Milk in coffee to get my fix.
- 225g unsalted butter
- 220g dark brown sugar
- 290g plain flour
- 2 tablespoons of coffee granules
- 1 teaspoon of baking powder
- Half a teaspoon of salt
- 1 egg yolk + 1 large egg
- 1 tablespoon of vanilla
- 200g of milk chocolate chips
- Preheat the oven to 180C
- Melt the butter in a pan over a medium heat. Whisk constantly until it turns a golden brown with little brown flecks. Pour into a mixing bowl to cool
- In a seperate bowl mix the plain flour, coffee, baking powder and salt. Set aside
- Add the sugar to the butter and, using an electric whisk, beat for five minutes. Add the egg and the yolk and the vanilla. Beat briefly until combined
- Using the mix on its lowest speed add the dry ingredients a little at a time until fully combines. Add the chocolate chips and stir
- On a large baking tray lined with parchment, drop well-spaced heaped tablespoons of the mix. You may have to do this in batches
- Bake for 10-15 minutes, until the edges are just starting to turn golden brown. Remove from the oven, leave to sit for five minutes, then transfer to a wire rack to cool completely