Decadent Kahlua Brown Butter Chocolate Chip Cookies

• 总时间: 1 hour 17 minutes

配料

220g Brown Sugar

50g Caster Sugar

240g Butter (will give you 200g of Brown Butter (I used Danish Creamery for a premium buttery flavor)

20g Kahlua

2 Eggs (room temperature)

3/4 tsp Baking Soda

1 tsp Baking Powder

1 tsp Cornstarch

220g All-Purpose Flour

360g Chopped Dark Chocolate (at least 64% cacao)

步骤

Cook the butter until it starts to create the brown butter, it will foam up and a nuttiness. Then let it cool and set aside.

Mix the Eggs & Sugar: Whisk the eggs and the sugar until light an d fluffy (if using a hand mixer 5-7 min = Thick), ensuring they are room temperature for even mixing In a large mixing bowl.

Add Kahlua: Pour in the Kahlua and stir gently until the mixture is just combined.

Add the Brown butter until fully incorporated.

Incorporate Dry Ingredients: Add the flour, the baking soda, baking powder, salt, and cornstarch. Mix with a spatula being careful not to over-mix.

Fold in the Chocolate: Gently fold in the dark chocolate chunks by hand to preserve the dough’s texture.

Add the walnuts until fully incorporated, and be careful not to over mix

Chill the Dough: Refrigerate the dough for at least 1 hour to help the flavors meld and ensure the cookies bake up perfectly.

Scoop & Bake: Preheat the oven to 375°F (190°C). Using an ice cream scoop, portion the dough onto a baking sheet lined with parchment paper. Place a nice chunk of Chocolate in the middle.

Bake: Bake for 11-12 minutes, or until the edges are golden brown but the centers remain soft.

Shape & Cool: Immediately after baking, use a cup to gently reshape the cookies for that perfect round look. Allow them to cool before indulging!