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Author Notes: The brown butter and the coffee make these cookies deep and rich, perfect for a warm, decadent holiday! I first made these cookies when I was baking for my friends, and since this is a mashup of my friend Camille's brown butter cookies and my chocolate cookies, we've aptly named them Melille cookies. —MelissaHM
Food52 Review: Excellent mocha flavor, super-soft, and moist. This slight twist on classic chocolate chip cookies are a perfect holiday treat. Because I love nuts in my cookies, I might also consider putting walnuts in them as well. —Asa Martin
Makes about twenty 1 1/2-tablespoon-sized cookies (maybe up to 24 if you don't eat the dough. but we all know that some dough never makes it to the oven.)
- 1/2 cup butter (1 stick), cut into small pieces
- 1 cup all-purpose flour
- 2 to 3 teaspoons instant coffee powder, depending on strength of the coffee
- 1 tablespoon cocoa powder
- 1/2 teaspoon salt (omit if using salted butter)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil (canola, safflower, etc.)
- 1/4 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 cup chopped chocolate
- In a small saucepan, melt the butter over low heat, whisking constantly. When butter is fully melted, raise the heat to medium and continue whisking until butter starts to turn brown and starts to smell nutty, about 2 to 3 minutes. Pay close attention because the butter can easily burn. Pour into the bowl of a stand mixer with the oil and place in the fridge until it returns to room temperature and is a little solid, about 25 to 30 minutes.
- In a small mixing bowl, combine the flour, coffee powder, cocoa powder, salt (if using), baking soda, baking powder, and cornstarch. Mix well.
- After the butter has cooled, add the sugars to the bowl and cream with the mixer until light and fluffy, about 4 minutes. Slowly add in the egg and vanilla and beat until fully combined. Add in the entire flour mixture and mix slowly until just combined. Do not overmix. Fold in chopped chocolate.
- Cover the dough with plastic wrap and let chill in the fridge for at least an hour, but preferably overnight.
- Preheat oven to 350° F. Take cookie dough out of the fridge. If the dough is too hard to scoop, let stand at room temperature until malleable, 10 to 15 minutes.
- Using a cookie scoop, scoop out dough onto a parchment-lined baking sheet. Bake at 350° F for 8 minutes, then turn off the oven without opening it, keeping the cookies inside, and leave for 2 minutes. Remove from oven and let cool before eating.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World