Brown Butter Cookies With Espresso Chips
Brown Butter Cookies With Espresso Chips will quickly become your new favorite cookie. Jumbo cookies combine milk chocolate chips, espresso chips and browned butter for a taste of heaven in every bite!
Melt butter in a medium non-stick skillet and cook over medium-high heat until butter is browned.
Remove from the heat. Transfer butter to a pyrex measuring cup or a heat safe bowl and refrigerate until butter has cooled, at least 30 minutes.
Preheat oven to 375F.
In a bowl combine granulated sugar, brown sugar and cooled butter until blended.
Add eggs and stir until blended.
Stir in flour, baking soda and salt and stir until a cookie dough has formed.
Stir in milk chocolate chips and espresso chips.
Using a 1/4 cup ice cream scoop, place cookies 3-inches apart on a large baking sheet.
Bake 11 minutes or until edges are firm and cookies are golden.
Cool 3 minutes on baking sheet and then transfer to wire rack and cool completely or eat warm!
Swirls of Flavor Recipe Tips
- Drizzle cookies with melted chocolate
- Add chili powder for a hint of heat
- Sprinkle with Himalayan pink salt as soon as cookies come out of the oven OMG!
Calories: 279kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 304mg | Potassium: 102mg | Fiber: 1g | Sugar: 21g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg