We turned a minor cooking accident into an experiment and in the end was a soft, chewy and delicious cookie that has been a big hit ever since.
- 18 tablespoons of unsalted butter, browned
- 1 cup of sugar
- 1/2 cup of dark brown sugar
- 2 extra large eggs at room temperature
- 1 tablespoon of top quality vanilla, preferably Nielsen-Massey Bourbon Vanilla
- 1 tablespoon of espresso powder or instant caffeinated coffee
- 2 cups of flour
- 1 1/2 teaspoon of kosher salt
- 1 teaspoon of baking powder (has to be fresh–within 4-6 months since opening)
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 cups semi-sweet chocolate (either in chips or bars that have been rough chopped)
- 1/4 cup unsulphured molasses
- Maldon sea salt to top off the cookies
Making It
- Set the over to 350 degrees and set a rack in the middle
- Brown the butter and then put in a bowl and bring to a soft consistency in the refrigerator (click here for instructions on browning butter)
- Put the butter in the bowl of a stand mixer (invest in a Kitchen-Aid, it will longer than most people you know) and add the two sugar, mix using the middle attachment (this is called creaming) on medium high for roughly 5 minutes, put on low and add the eggs, vanilla, espresso powder or instant coffee
- In a separate bowl, sift together the kosher salt, flour, cinnamon, baking powder, and baking soda, use a rubber spatula to scrape down the side and add the chocolate and molasses and mix in completely
- Using small bakers/ ice scream scoop to shape the cookies and put on a half baking sheet that has been lined with parchment paper, you should have 12 cookie scoops per sheet, top each ball of dough with a pinch of sea salt
- Bake for 14-15 minutes, let cool and serve
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