- 2 sticks (1 cup) salted butter
- 1 1/4 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tablespoons instant coffee powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel bits (can sub in butterscotch bits)
- 3/4 cup chocolate chips
- coarse sea salt for spinkling
1. Preheat the oven to 350 degrees F.
2. Melt the butter in a saucepan over medium heat. The butter will start to foam when shortly after it begins to boil. when it starts getting foamy, start whisking. The solids in the butter will sink to the bottom and eventually start to brown. The butter will start to smell fragrant and nutty and fantastic. Brown butter should be a light, golden brown (as seen in the picture below) . Its very easy to overcook the butter. From experience- if you are unsure about whether its done or not- I will say that its nicer to undercook the brown butter than to burn it. Remove the butter from heat as soon as the right colour is achieved- putting it in a different bowl to cool. Note: if you choose to let the butter cool in the same pan you were browning it in it will continue to brown and may burn. The whole process of browning butter should take no more than ten minutes- depending on how hot your stove runs.
2. Whisk together the flour, coffee, baking soda, and salt in a bowl and set aside.
3. Whisk the butter and sugars together until smooth. Add in the egg, yolk, and vanilla. Add the dry ingredients and mix using an electric mixer on low until its cookie dough consistency. Mix in the caramels and chocolate chips.
4. Form into cookies and place on a cookie sheet lined with parchment paper. Bake at 350 for about 10 minutes (mine only took 9) in convection oven until edges just start to turn golden brown. Sprinkle with sea salt and let cool. Enjoy!