Description
A perfect blend of bold coffee and rich chocolate chunks, these cookies combine the nutty depth of browned butter with a touch of sweetness for a treat that’s irresistible. Perfect for coffee and dessert lovers alike!
Ingredients
For the Cookies:
- 1 cup salted butter (2 sticks; 1 for browning, 1 for mixing)
- 1 cup dark brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 heaping tsp instant coffee granules
- 1 tsp baking soda
- 1 tsp kosher salt
- 8 oz semisweet chocolate chunks (roughly chopped)
- 1/2 cup finely chopped pecans (optional)
For the Glaze:
- 1 cup white chocolate chips (about 6 oz)
- 1 tsp canola oil
Instructions
- Brown the Butter:
- Melt 1 stick of butter in a skillet over medium heat. Swirl occasionally for 3–4 minutes until golden brown. Transfer to a heatproof bowl to cool for 30 minutes.
- Cream Butter and Sugars:
- In a large bowl, beat the remaining butter, brown sugar, and granulated sugar until fluffy (3–4 minutes). Mix in eggs and vanilla.
- Add Browned Butter:
- Slowly drizzle the cooled browned butter into the mixture, mixing for 1 minute.
- Combine Dry Ingredients:
- Whisk flour, coffee granules, baking soda, and salt in a separate bowl. Gradually mix into wet ingredients.
- Fold in Mix-Ins:
- Stir in chocolate chunks and pecans (if using).
- Chill and Bake:
- Scoop dough onto lined baking sheets. Chill for 15 minutes. Bake at 375°F (190°C) for 9–11 minutes. Cool on sheets for 5 minutes, then transfer to a wire rack.
- Glaze:
- Melt white chocolate chips with canola oil in the microwave. Drizzle over cooled cookies and let set for 15 minutes.
Notes
- Browning butter enhances flavor—don’t skip this step!
- Chill dough to prevent cookies from spreading.
- Pecans are optional; swap with other nuts or omit entirely.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American