It’s that time of year when good food and great times with friends and family come together. Impress your guests with these delicious chocolate chip cookies. The brown butter adds a light nutty flavor along with a very slight espresso taste. This cookie recipe will certainly be added to your rotation!

Ingredients:

• 3/4 cup unsalted butter
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 4 tsp espresso grounds (instant grounds are fine)
• 3 tsp vanilla extract
• 1 egg and 1 egg yoke
• 2 cups plain flour
• 1/2 tsp baking soda
• 1 ½ cups milk chocolate chips (can substitute dark chocolate for a richer flavor)

Instructions:

1. Begin by browning your butter. In a pan over medium heat, melt butter thoroughly and stir continuously. Butter will begin to bubble and then gradually lose the bubbles. The butter will start to turn light brown and smell nutty, approx 5 minutes. Some brown bits may form in the pan and that is okay. Once browned, transfer to bowl and let come to room temp.
2. In a separate bowl, combine brown sugar, granulated sugar, and brown butter (which should be cooled). Mix completely. Add egg and egg yoke, mix again.
3. Add vanilla extract as well as the espresso grounds, mix again.
4. Add flour and baking soda to the bowl and mix until all ingredients are just combined, trying not to over mix. Over-mixing can add extra air to the dough, causing them to rise and then fall flat while baking.
5. Finally, fold in chocolate chips with spatula.
6. It is recommended to refrigerate your cookie dough for a minimum of 30 minutes or up to overnight. This allows a deeper flavor and tastier cookies!
7. Preheat over to 350°F. Using your hands or ice cream scoop, roll 1 inch balls of dough onto cookie sheet, leaving room between each. Bake for 9-11 minutes, until edges begin to turn golden and center looks slightly undercooked.
8. Optional, crack just a little sea salt over cookies right out of the oven.
9. Enjoy with some milk!