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1
Place 1 stick of butter into a pan on low heat.
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2
Cook until butter becomes dark brown.
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3
Pour butter into small bowl, making sure to scrape out the little bits left over (they make the cookies taste incredible).
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4
If little bits are black, your butter is burnt and it is best to grab a new stick of butter.
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5
Cool for thirty minutes or more.
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6
Preheat over to 375.
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7
Cream 1 softened stick of butter with both sugars.
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8
Add eggs and vanilla.
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9
Scrape sides of the bowl making sure everything is combined.
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10
Slowly drizzle cooled browned butter into the mixture while mixing the entire time.
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11
Don't forget the little bits!
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12
Also it is crucial the butter is cooled completely or you will have slightly scrambled egg cookies.
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13
No one wants that.
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14
Mixture will slightly be whipped.
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15
Scrape bowl and set aside.
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16
Sift flour, baking soda, salt, and instant coffee into a small bowl.
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17
Add small portions of the dry ingredients into the wet until everything is fully combined.
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18
Make sure to scrape the sides.
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19
Add MnM's and chocolate.
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20
This step is a personal preference.
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21
If you want all MnMs, add them.
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22
If you want pecans and chocolate chips, go crazy.
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23
I like the MnM's and mini chocolate chips because you get chocolate in every bite.
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24
Next time I'm going to add the chocolate morsels with the caramel inside.
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25
Sounds indulging right?
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26
Scope teaspoon sized balls and place onto an anti stick pan or spray the pan with Pam.
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27
For softer cookies, bake for 7 minutes.
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28
I enjoy darker, crispier cookies so I let them go for about eleven minutes.
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29
I had to constantly watch them to make sure they were perfectly baked.
