Brown Butter Chocolate Chip Cookies

1. 1

   First step is to brown and clarify the butter. On medium heat in a pot add about 1 1/3 cups butter. This should result in 1 cup of clarified brown butter. Stir and watch for it to brown. Dont be afraid to let it get food a dark caramel but not burnt. Scoop off any foam and strain through paper town or fine mesh. All the clarified brown butter to cool and re-solidify.

2. 2

   Preheat oven to 180c/360f convection or 190c/375f regular. Line two large baking sheets with parchment paper or silicone mats.

3. 3

   Whisk together flour, espresso powder, salt and baking soda.

4. 4

   With a stand mixer fitted with the paddle attachment beat the butter on medium for about minute. Add the sugars and beat for another few minutes until well blended and smooth. You can not over beat the butter sugar mixture.

5. 5

   Beat in the vanilla and add eggs one at a time beating for a minute between each addition of egg. Make sure the eggs are completely incorporated before adding another.

6. 6

   Reduce mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. Fold in the chocolate chips and nuts. You could make the dough ahead of time cover and refrigerated for up to three days or freeze. If freezing make into rounded tablespoons, this can then be baked as needed without defrosting just add another minute or so to the baking time.

7. 7

   Using tablespoons make rounds of cookies onto baking sheets. Bake cookies for 10 to 12 minutes (rotating have way through baking if using regular oven but dont worry if using convention) or until edges are brown and golden in the centre. It's best if they are still a bit soft in the middle. Leave on the baking sheets for a minute then cool complete on racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.