Coffee and Chocolate Chip Cookies

These are deliciously tender and chewy with those yummy crispy buttery edges! A lovely hint of coffee and rich browned butter flavor with the chocolate pieces throughout. Really great cookie to share and enjoy! Especially with a cup of coffee in the afternoon. 

I've been enjoying baking a little bit more lately, working more on meal planning and just being more intentional about our meals, and getting Lindsey a little more involved in the planning. Actually having dinner together at night again regularly for the first time in a REALLY long time since Lindsey is done with ballet and her therapy program for now. We have lots of follow ups but those are usually in the mornings so we have our evenings back and are working on figuring out our new normal. It's nice to have time together in the evenings and hear about everyone's days and wind down together a little. 

Homemade cookies are a great way to wrap up the evening, or as a afternoon treat after work or school and I've never done a browned butter version before but can definitely see how much flavor they add! 

Coffee and Chocolate Chip Cookies

Ingredients

1 cup (2 sticks) salted butter

1 cup packed brown sugar

1/2 cup granulated sugar 

1 tablespoon vanilla 

2 large eggs 

2 cups plus 2 rounded tablespoons all-purpose flour 

2 heaping teaspoons instant coffee granules 

1 teaspoon baking soda 

1 teaspoon salt 

8 ounces good semisweet chocolate chips

Directions

1. Add 1 stick of butter to a small pot over medium heat. All to melt, and bubble for about 3 - 4 minutes, swirling regularly to keep it moving. When it turns a medium golden brown, remove from heat and set aside to cool for a minute or so and then pour all of it (including any solids from the bottom) into a bowl - set it aside and allow to cool completely (about 30-minutes). Meanwhile, allow the other stick of butter to soften at room temperature.
2. When ready, preheat the oven to 375 degrees and line a baking sheet with a silicone baking mat.
3. In a kitchen aid bowl, cream the stick of softened butter with the brown and granulated sugar for a couple minutes until well combined. Add in the eggs, 1 at a time, and the vanilla and allow to fully incorporate. Turn speed down low and pour in the cooled melted butter, slowly. Make sure to scrape in any of the solid bits at the bottom of the bowl. Stir for about 20-30 seconds, until fully combined.
4. In a separate bowl, combine: flour, coffee granules, baking soda, and salt. Whisk to combine.
5. Slowly add dry ingredients into the bowl with the wet ingredients, with the mixer on low speed - just until combined.
6. Stir in the chocolate chips.
7. Use a cookie scoop to scoop 12 balls of cookie dough onto the prepared baking sheet, then set in a freezer for 15 minutes. Bake until golden brown about 9 - 10 minutes, allow to cool on a tray for about 5 - 10 minutes until firm enough to transfer to a wire rack to complete cooling.
8. Repeat with remaining cookie dough.
9. Store any leftovers in a tupperware on the counter for up to 3-days! 

Recipe adpated from The Pioneer Woman