My boyfriend has been craving sweets a lot lately so I decided to bake him some chocolate chip cookies for Valentine’s Day. I got this recipe online but I adjusted some of the ingredients base on what I have at home.
1 ¾ cup all-purpose flour
1 ½ tsp table salt
1 teaspoon baking soda
1 cup unsalted butter
1 ¼cup dark brown sugar
2 teaspoons vanilla extract
1 teaspoon coffee powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips
½cup (80g) dark chocolate, chopped
In a medium bowl combine the flour, salt, and baking soda. Set aside.
In a medium or large saucepan, add the butter and melt over medium heat. Bring the butter to a boil, stirring frequently. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
Set aside to cool to room temperature. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
In a large bowl, add the sugars, vanilla, coffee powder, and cooled brown butter. Mix well together. Add the egg and yolk and beat until incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. Using a wooden spoon, fold the chocolate chips and chunks into the dough.
roll the dough into balls and place onto the baking tray with oil. (You can also refrigerate the dough for optimal flavor or, even better, overnight). Preheat the oven to 350˚F (180˚C). Evenly space the dough 3 inches (8 cm) apart from one another. Bake in a preheated oven for 12-14 minutes. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely. Enjoy!