Brown Butter Coffee Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 1/2 cups all-purpose flour
- 3/4 cups spelt, rye, or einkorn flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup dark brown sugar
- 1/2 tablespoon coarsely ground coffee
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup bittersweet chocolate chips
- flaky sea salt, (optional)
Preparation
Brown the butter in a saucepan over medium heat until it becomes golden and fragrant, then allow it to cool completely.
In a large bowl, cream the cooled brown butter with the dark brown sugar until light and fluffy.
Add the eggs and vanilla extract, beating until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, alternative flour, baking soda, baking powder, kosher salt, and ground coffee.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the semi-sweet and bittersweet chocolate chips.
Chill the dough in the refrigerator for at least 30 minutes to enhance flavor and texture.
Preheat the oven to 375°F and line baking sheets with parchment paper.
Scoop the dough into balls and place them on the baking sheets, spacing them apart.
Bake for 10 to 12 minutes or until the edges are golden brown.
Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Sprinkle with flaky sea salt if desired before serving.
