Dark-Chocolate Chip Cookies with Espresso & Brown Butter

Ingredients: (24 cookies)

1 ¾ C All-Purpose Flour

2 teas. Kosher Salt

1 teas. Baking Soda

1 C Butter (Browned)

1 C Dark Brown Sugar

½ C White Sugar

2 teas. Vanilla Extract

1 teas. Instant Espresso Powder

1 ea Egg (Large)

1 ea Egg Yolk (Large)

1 C Dark Chocolate Chips

1 ea Clif Family Winery Dark Chocolate Espresso Bar (2 oz) - Chopped

Mise En Place:

Measure out all ingredients before cooking process begins

• Sift together the flour, baking soda and salt, set aside
• Brown the butter and cool to room temperature
• If needed, add 2-3 T water to make 1 full Cup
• Chop chocolate bar with serrated knife into chocolate-chip-sized chunks

Step-by-step Preparation:

• 1. In a mixing bowl, combine the brown sugar, white sugar, vanilla extract and browned butter.
• 2. Mix on high for 5 minutes (scraping down the side of the bowl frequently).
• 3. Add the egg and egg yolk to the bowl and continue to mix until incorporated.
• 4. Add the sifted, dry ingredients in 3 parts, slowly incorporating into the mixture, making sure to not overmix or allow the flour to go flying out of control.
• a. Only mix the flour in until 90% incorporated into the mixture and as to not overmix once the chocolate is added.
• 5. Fold in the chocolate into the batter evenly allowing the final flour to incorporate into the mix.
• 6. Chill the bowl in the fridge for 30 minutes before portioning.
• 7. After chilling, use a 2-Tablespoon Sorbet Scoop to portion the dough into “dough-balls” and onto a parchment lined baking sheet.
• 8. Once full (with enough space between each for adequate freezing), place the baking sheet in the freezer allowing the dough to freeze completely.
• 9. Once frozen, bake right away or store in freezer locked bag for up to 1 month.

Baking Instructions:

• 1. Place (frozen) cookie “dough-balls” on a parchment lined baking sheet with enough room between them for them to flatten. (I usually like 8 max per sheet)
• 2. Bake at 350 degrees (F) for 12-14 minutes
• 3. Once baked, remove from oven and move cookies to a cooling rack
• 4. COOL 5 MINUTES (I mean it)
• 5. After 5 minutes, pour yourself a nice glass of cold milk and devour your work…

Nutrition Info:

24 servings = 168 calories per serving

Breakdown (per serving):

Calories 168

Fat (g) 9.1

-Saturated (g) 5.4

-Polyunsaturated (g) 0.0

-Monounsaturated (g) 0.1

-Trans (g) 0.0

Cholesterol (mg) 35.4

Sodium (mg) 146.6

Potassium (mg) 1.3

Carbs (g) 20.7

-Fiber (g) 0.5

-Sugars (g) 13

Protein (g) 1.8

Vitamin A (%) 7.8

Vitamin C (%) 0

Calcium (%) 0.2

Iron (%) 2.6