A couple of years ago, I picked up the sweet and salty bug. The bug that made me love all things that were a combination of sweet and salty – salted caramel, world peace cookies and even McDonald’s McGriddle Sausage and Egg muffins. Yes I am not kidding, even that. It is a really persistent bug because years later, I still love things sweet and salty.
About a week ago I was thinking of baking cookies and was combing through a couple of recipes, thinking of what to bake. I came across Amanda’s Brown Butter Salted Caramel Mocha Cookies and thought they were perfect. I wanted a cookie that was less sweet however, so I decided to omit the caramel this time round, increase the chocolate chips and add in cornstarch to make the cookies chewy. Yes – did you know that adding cornstarch to your cookie batter makes your cookies chewy in the middle? Try it. It works.
The verdict? These cookies were amazingly good. Coffee lovers especially loved them – the combination of bitter coffee, sweet chocolate chips and sea salt was definitely a winner.
- 8 ounces unsalted butter
- 1¼ cups packed demerara sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 2¼ cups plain flour
- 2 tsp cornstarch
- 2 tablespoons instant coffee powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt (I use fleur de sel)
- 1 cup bitter-sweet dark chocolate chips (I use a mixture of 55% and 70%)
- Fleur de sel for sprinkling
- Preheat oven to 190°C.
- In a heavy bottom saucepan, melt butter. When it foams, whisk it continuously till it browns. Set it aside to cool.
- In a large mixing bowl, sift flour, cornstarch and baking soda. Add in coffee powder and sea salt and mix to combine.
- In the bowl of a standing mixer fitted with the paddle attachment, beat cooled butter and sugar on medium high speed until combined, about 3 minutes.
- Add in eggs and vanilla extract and beat to combine.
- Turn mixer speed to low and add in flour mixture in 3 parts. Do not over mix.
- Fold in chocolate chips.
- Using an ice-cream scoop, place scoops of cookie batter 2 inches apart on a baking tray lined with baking paper or non-stick baking mat.
- Sprinkle sea salt on each cookie.
- Bake for 12-15 minutes, until edges are slightly brown.
- Allow it to cool on a cooling rack.
- Store in an air-tight cookie jar for up to 4 days at room temperature or freeze it for a longer storage.
http://www.kevinandamanda.com/recipes/dessert/brown-butter-salted-caramel-mocha-cookies.html
Oh yum… I think chocolate and coffee are the perfect combination! These cookies look and sound delicious!
Thank you Krista! Yes I agree they are the perfect combination!
Coffee+chocolate=one fantastic cookie!! Love these!
Thank you for visiting Jocelyn! I think they are fantastic too! 🙂
Sounds delicious! I’m not a coffee drinker but I do love a bit of coffee flavor in my desserts. And adding salt and chocolate? Yes please!
Elizabeth, I’m not a coffee drinker too but I do think coffee enhances the flavour of some desserts, especially those with chocolate in it!
They look delicious. Think I will have to pop to the shop on the way back from school run to pick up some ingredients…. Excited 🙂
They are definitely worth the run to the shop. Let me know how it went Tracy!