From a Pot: Chocolate Chip Cookies

Chocolate Chip Cookies

• Butter: 140 g

• Brown sugar: 80 g

• White sugar: 50 g

• Egg: 1

• Vanilla extract: 1 tsp

• Salt: 0.5 tsp

• Flour: 160 g

• Baking soda: 1 tsp

• Baking powder: 1 tsp

• Coffee powder: 1 tsp

• Milk chocolate: 70 g

• Dark chocolate: 100 g

1. Brown the butter in a saucepan over medium heat, stirring constantly. Once the butter is melted, it will foam up a bit and turn to a light golden brown color. If you smell the butter, it should have a nutty aroma.
2. As soon as the butter starts to brown, remove it from the heat to prevent over browning. Wait for the butter to cool before use.
3. In a large bowl, combine brown butter with white and brown sugar, room temperature egg and vanilla extract. Mix to combine, be careful not to over mix.
4. In a separate bowl combine coffee powder, salt, flour, baking powder and soda. Mix dry ingredients into the wet. Mix just until combined, don’t over mix.
5. On a cutting board, chop the chocolate into small pieces and fold it into the cookie batter.
6. Refrigerate the cookie dough for about 30 minutes before use.
7. Line a baking tray with parchment paper and scoop the cookie dough out of the bowl. Help yourself with a spoon or an ice cream scooper. Form small balls and place them on baking paper. Place them far apart from each other, because they will expand in the oven. Those cookies are huge. Only place around 4 balls on one large baking tray, just to be safe
8. Bake in a preheated oven at 190 degrees Celsius (374 F) for about 12 minutes, or until the edges get a bit brown. Every oven is different, so the baking time may vary.
9. Once the cookies are baked, sprinkle them with some sea salt and leave them to cool and set before serving.