Brown 1/2 of the butter. This should be 75 grams or 5.5 tablespoons. In a saucepan over medium heat cook the butter until it gets a deep dark brown color. Then pour that browned butter into a bowl to cool. Add in the other half of your room temp butter and mix. At this point, you’re looking for the mixture to become homogenous. If it is too loose, you can place it in the fridge for about 20 minutes and whisk it until combined. It should solidify and have a whipped texture.
To your butter add in your brown sugar, white sugar and vanilla. Mix until fluffy (I recommend a stand mixer, by hand works but it will take about 10 min by hand)
Next, add your eggs. Mix thoroughly, the mixture will get thicker as you mix, that’s what you want!
Divide batter into two separate bowls, one will be for the chocolate and one for the vanilla. It is tough to eyeball so know that each should weigh around 220 g.
In one of the bowls, add 110 grams flour, 1/4 tsp baking powder and 1/4 tsp salt and fold using a spatula. Add milk chocolate and fold. Reserve some of your chocolate for the top of the cookie!
Next, in the other bowl, add 75 g flour, 25 g cocoa powder, instant coffee (if using) 1/4 tsp baking powder and 1/4 tsp salt Add chopped white chocolate and fold. Reserve some of your chocolate for the top of the cookie
Preheat your oven to 350 F.
To form the cookies, you can use your hands or a cookie scoop. I like to scoop little portions of each dough, alternating between the two. If you prefer, you can also form two small dough balls, mash them to tether and roll them again into a ball.
Bake for 10-12 minutes or until the sides have started browning slightly.
Can you explain to me why you only brown half of the butter? Is it because you don’t want the full toasted nutty flavor of the brown butter, more of a mild nutty flavor?
I have made these cookies before but my brown butter is magnificent (milk powder infused) … and I assume it would be fine to use that for all of the butter ya?
In this recipe, its just to keep some of that water content in. If you want to brown it all, I just suggest adding about 1.5 tablespoon water into that melted butter!
The brown butter smelt like caramel, and it gave the blonde section a caramel essence.
I only used 1 envelope of instant coffee and Valrhona cocoa powder. I think the coffee compliments the chocolate. I usually use coffee instead of water when making brownies.
I got 19 cookies using the #30 scoop.
This will satisfy your sweet chocolate tooth. I plan to freeze mine and eat them whenever I fancy.
Can I use salted butter?
Yes! Just reduce the salt in the recipe to 1/4 tsp!
These were amazing!!!! First recipe of Alex’s that I’ve made and it was amazing. I was worried when I made my dough, that the cookies would spread because the dough wasn’t very stiff but it hardly spread at all! I LOVED this cookie (and I bake a lot)! Only slight change I made was I decreased the amount of espresso powder by half because I was baking with a friend who doesn’t love coffee. Still felt it had lots of coffee punch in the finished cookie! Highly recommend!!!
Can you tell me how many cookies this makes?
It should yield 1 dozen!
Your recipe stats say egg, but in the recipe you say eggs. Which is it?
just one egg!