Brown Butter Slice and Bake Cookies

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

2. 2

   In a medium saucepan, melt the butter over medium heat. Stir occasionally until the butter turns golden brown and has a nutty aroma.

   Tip: Watch carefully to prevent burning.

3. 3

   Remove the brown butter from the heat and stir in the granulated sugar, golden caster sugar, and vanilla extract until well combined.

   Tip: Make sure the sugar is fully dissolved.

4. 4

   In a large bowl, whisk together the flour, baking soda, salt, and espresso powder.

   Tip: Use a whisk or a stand mixer for best results.

5. 5

   Add the brown butter mixture to the dry ingredients and stir until just combined.

   Tip: Avoid overmixing.

6. 6

   Fold in the dark chocolate chips.

   Tip: Use a spatula to gently combine.

7. 7

   Scoop the dough into balls, about 2.5cm in diameter. Place them on the prepared baking tray, leaving about 5cm of space between each cookie.

   Tip: Chill the dough for at least 30 minutes if you want a crisper cookie.

8. 8

   Bake for 15-20 minutes or until the edges are lightly golden brown.

   Tip: Keep an eye on them after 10 minutes as they can go from undercooked to overcooked quickly.

9. 9

   Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Enjoy warm or store in an airtight container for up to 3 days.