Makes 22 Cookies Prep Time 30 Minutes Cook Time 14 minutes
Ingredients:
2 sticks unsalted butter
3 tbsp room temp water
1 cup bread flour
1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp espresso powder
2 tsp vanilla extract
1 cup dark brown sugar
1/2 cup white sugar
1 whole egg
1 egg yolk
3 oz dark chocolate
Slightly over 1/2 cup semi sweet chocolate chips
Maldon sea salt flakes for topping
Directions:
On medium high heat slowly melt your butter and simmer until butter begins to brown. The milk solids in your butter should toast until a golden brown color. Once your butter is browned transfer to a measuring cup. If your butter reaches the 1 cup line you can skip the water, if not add in the water until you reach the 1 cup line.
Measure and mix your dry ingredients and set aside.
Add your sugars, egg, espresso powder, and vanilla. When your butter has cooled to room temp add to your sugar mixture and mix until fully incorporated.
Add your flour mixture one cup at a time. Mix until almost incorporated. (There should be a little flour left over). Once you have all your flour added mix until just incorporated. It is okay to have some flour, this will get mixed in with your chocolate chips.
Fold in your chocolate chips with a spatula.
Using an ice cream scoop or spoons, portion out your cookie dough on a parchment lined baking sheet.
Sprinkle tops of cookies with Maldon sea salt and place in the refrigerator for a minimum of 2 hours.
Bake at 350 for 14 minutes. After baked let sit on baking rack for 5 minutes and then transfer to a cooling rack. Serve and enjoy!
Dough can be frozen on the baking sheet and transferred to a freezer bag once solid. If frozen, remove from freezer and let sit on baking sheet for 15 minutes before baking. This can stay frozen for up to a month!
You can find many of the utensils and ingredients using this link to my amazon storefront https://www.amazon.com/shop/sarandipityfare
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