Browned Butter Mocha Chocolate Chip Cookies

So…. I have a new favorite cookie.

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I know, I know, this happens to me  like, 12 times a week.

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But this time it’s for real, people.

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I made these a week ago and I CANNOT stop thinking about them.

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They’re like my classic chocolate chip cookies but cracked out on espresso grounds, browned butter and toffee bits.

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The coffee flavor and the warmth of the browned butter make these a perfect late- night snack. The little bit of cornstarch in the batter makes them extra chewy and stay that way for days. Oh and the sea salt on top? Please please please, for the love of cookies, do not leave that off. The salt complements all the other yumminess in the cookies and is really what makes them so perfect.

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I brought these in to work and nearly caused a riot (the good kind, obviously- only good things happen when cookies are around).

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If you’ve ever doubted me before, now is not the time. Even though the ingredients are a little non-traditional, these cookies are unreal. I’m 99.98% sure they’ll be come your new favorite, too!

Recipe

Prep time: 20 minutes | Bake time: 10 minutes| Total time: about 30-40 minutes, plus cooling

Yield: about 2 dozen cookies

  • 1 cup butter, browned
  • 1 ¼ cup brown sugar, packed
  • ¼ cup sugar
  • 1 egg, 1 egg yolk
  • 1 tablespoon vanilla
  • 2 ¼ cup flour
  • 2 tablespoons instant espresso powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup toffee bits (I crushed up some Skor bars!)
  • ¾ cups chocolate chips
  • Sea salt, for sprinkling

Preheat oven to 350 º F. In a large saucepan, brown your butter (here’s how!). Set aside and let cool. In a medium bowl, mix together the flour, espresso powder, cornstarch, baking soda and salt. Set aside.

By now your butter should be somewhat cool. In the bowl of a stand mixer, mix together the sugars and butter on medium speed for about 3 minutes.  Add in the egg, egg yolk and vanilla and combine. Slowly add in the dry ingredients and mix until completely blended. Fold in the toffee and chocolate chips!.

Place heaping tablespoons of the dough on to your cookie sheets. Bake for about 8-10 minutes, until the edges of the cookies are just set (due to the deep color of the cookies, it will be hard to see if the’ve browned at all!). Take the cookies out and let cool on the sheets for about 10 minutes before transferring to a wire rack to cool completely. Prepare for a life-changing cookie experience.

Recipe adapted from Kevin and Amanda.

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28 thoughts on “Browned Butter Mocha Chocolate Chip Cookies

  1. These look fabulous! Can’t wait to try. I also looked at Kevin&Amanda’s recipe . . I like the crunchiness you’ve added to yours. Great job!

    • Ok . . I just made these wonderful cookies! They are the best. I actually added caramels too because I didn’t have a full cup of the toffee bits. One word of advice . . .as you said, it’s hard to tell when they’ve “browned” because they are already brown before you bake them. Well, I “over browned”, translation, “burnt” one sheet full. Although they are crunchier, they are still tasty with a big glass of milk! My 8 year old son can’t stop eating them either! I’m packing what’s left to take with us on our trip to Providence tomorrow. . . . . I hope there is still some for me to pack up (hubby hasn’t tasted yet). Thanks!

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