Rich espresso blends with browned butter and dark chocolate for bold, chewy cookies.

Scale

1 cup unsalted butter

1/3 cup instant espresso

2 1/4 cups all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1 teaspoon sea salt

1 cup brown sugar, firmly packed

3/4 cup granulated sugar

1 large egg, room temperature

1 large egg yolk, room temperature

2 teaspoons vanilla extract

1 cup chopped chocolate

Cook Mode Prevent your screen from going dark

1. Melt butter in a saucepan until browned and fragrant.

2. Stir instant espresso into hot butter and let cool.

3. Mix flour, cornstarch, baking soda, and salt in a bowl.

4. Beat butter mixture with sugars until smooth.

5. Add egg, yolk, and vanilla. Mix well.

6. Add dry ingredients and mix until combined.

7. Fold in chopped chocolate.

8. Portion dough into 2-tbsp balls and chill at least 1 hour or overnight.

9. Preheat oven to 350°F and line baking sheets with parchment.

10. Bake cookies 8–10 minutes until edges turn golden.

11. Cool 1 minute on tray before moving to rack. Add flaky salt if desired.

Add up to 2 tablespoons heavy cream if dough seems dry.