These cookies are soft, chewy and studded with chunks of dark chocolate and specks of expresso. The expresso gives them a subtle, smoky mocha flavor and browned butter adds nuttiness and warmth. The mocha flavor isn’t overpowering so you don’t have to be a coffee lover to enjoy them! The recipe is slightly adapted from Amanda at Kevin and Amanda.
- 2 sticks (1 cup) salted butter
- 1 1/4 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tablespoons instant coffee granules
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 3/4 cup Chocolate Chunks
1. Preheat the oven to 350 degrees F. Melt the butter in a saucepan over medium heat. Once the butter starts to foam, begin whisking constantly. When the butter turns brown, fragrant, and you see little brown bits at the bottom of the pan, immediately remove from heat and and transfer to a large mixing bowl. Set aside to cool.
2. Meanwhile, whisk together the flour, coffee, baking soda, and salt in a bowl and set aside.
3. With an electric mixer, beat the butter and sugars until well combined, about 3-5 minutes. Add the egg, yolk, and vanilla until well combined. Add the dry ingredients and mix on low-speed just until combined. Add the chocolate chunks and stir until just combined.
4. Use a small cookie scoop to place dough on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.