Directions
- 1Melt butter in a pan on medium heat, whisking until bubbles form and butter browns. Transfer to a bowl to cool.
- 2Add sugars to the browned butter and whisk.
- 3Add egg and vanilla, and whisk.
- 4Add sifted dry ingredients (flour, salt, coffee, cornflour, baking soda, and baking powder) and fold gently until some flour remains.
- 5Add chocolate chunks and fold until no flour streaks remain; do not overmix.
- 6Scoop out 75-80g cookie dough balls and chill for 1 hour.
- 7Place chilled dough balls 2 inches apart on a lined baking tray and bake in a preheated oven at 180°C for 11-15 minutes, or until the sides are firm and the center is soft.
- 8Use a round bowl to reshape cookies into perfect circles after baking. Let them set on the tray for at least 15 minutes before enjoying warm.
Ingredients
- 0.5 cup butter
- 0.5 cup soft brown sugar
- 0.625 cup white caster sugar
- 1 large egg
- 1 tsp vanilla
- 1.875 cup flour
- 0.5 tsp instant coffee powder
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp cornflour
- 0.5 tsp salt
- 175 g semi sweet chocolate chunks
Equipment
knifepanwooden bowlwhiskspatulacookie scoopbaking trayround bowl
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