Made with rich, brown butter and dark brown sugar, and studded with two kinds of chips, these will soon become your go-to chocolate chip cookie recipe.
4 oz butter
2.5 oz brown sugar
2.5 oz sugar
1 tsp espresso powder
1 tsp vanilla
1/2 tsp salt
1 egg
5 oz flour
1/4 tsp baking powder
1/4 tsp baking soda
6 oz toffee chips & chocolate chips
First brown the butter. For more flavor, add a heaping teaspoon of dry milk powder to the butter for extra browned milk solids. Chill until firm enough to cream.
For a chewier cookie, add 2 Tbsp of butter along with the brown butter. The extra fat and little bit of water will yield a chewier texture since it will activate some of the gluten in the bread flour.
Once you make the dough, press plastic wrap onto its surface and refrigerate for an hour or up to 48 hours. This will allow the flour to fully hydrate and all the flavors to deepen.
Portion the dough into 18 pieces of a little over an ounce each and roll them into rough balls. Press a few extra chips on top of each ball and add a pinch of flaky finishing salt before baking.