Brown Butter Mocha Cookies

These decadent and delicious Brown Butter Mocha Cookies combine a chocolate chip cookie with a blast of espresso. Their unique flavour makes all coffee lovers very happy.

About These Brown Butter Mocha Cookies

• These cookies are easy to make and packed with chocolate, cocoa, and espresso powder flavours.
• The process is easy. However, the cookie dough needs to chill for an hour.
• The ingredient list is simple and handy. No fancy one on the list.
• We need; All-purpose Flour, Baking Powder and Soda, Butter, Granulated and Brown Sugar, Eggs, Yolks, Vanilla Extract, Cocoa Powder, Espresso Powder, and Chopped Semi-Sweet Chocolate.
• The best part of this recipe is Browning The Butter. This process evaporates the water content of the butter and browns the fat content. Brown butter adds a unique nutty flavour to the Brown Butter Mocha Cookies.
• The combination of cocoa and espresso powder creates the mocha flavour.

• We need to chill the cookie dough to prevent the cookies from spreading too much. I recommend making the cookie dough balls first and chilling them next. This makes the process much easier.
• You can add some mini chocolate chips to the cookie dough to give it more chocolate flavour; It is optional.

How To Make These Cookies

• First, brown the butter and let it cool. Browning butter takes about five to seven minutes. Place the butter in a light-coloured saucepan and heat it on medium heat until it starts to boil and from up. At this stage, butter is losing its water content. The fat contact starts to solidify, Keep stringing the butter until the fat contents are brown and brown. Keep stirring the butter until a coat of golden brown fat sits at the pan's bottom. Remove the pan from the heat, scrape the brown specks from the pan, pour the butter into the bowl of the stand mixer, and let it cool down. See the above pictures.
• Whisk the cool brown butter with both sugars until well blended using the whisk attachment.
• Add in the egg and yolk with vanilla extract. Mix well.
• Sift all dry ingredients, including the cocoa and espresso powder. Add them to the butter mixture.

• Add in the chocolate chips if using.
• Use an ice cream scoop to scoop the dough into small balls, the size of a large walnut in the shell.
• Place them on a baking sheet and chill for an hour.
• Preheat the oven to 350F. Line the baking sheet with a baking mat or parchment paper. Place the chilled cookie dough balls on the baking sheets, leaving at least two inches of space between them.
• Place a few pieces of chopped chocolate on each cookie ball. Bake them for 8-10 minutes. Let them cool down on the tray for 10 minutes, then transfer them to the cooling rack.

See other cookie recipes here;

Almond Croissant Cookies,

Chocolate Strawberry Thumbprint Cookies,

Chocolate Chip Cookies

This recipe is inspired by Broma Bakery's Espresso Chocolate Chip Cookies

Storing: Keep these cookies in an airtight container and a cool place for up to one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE, AND YOU LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe