300g chopped dark chocolate or chocolate chips (1½ cups)
Method
First, brown the butter. Put the butter in a small saucepan over a high heat. Cook until the butter melts, bubbles up, then begins to turn golden brown at the bottom of the pot. Remove from the heat.
Using a stand mixer fitted with paddle attachment, beat the browned butter, both sugars, vanilla, coffee and sea salt until combined.
Beat in the eggs one at a time until combined.
Add the flour, cornstarch and baking soda and beat on a low speed until just incorporated.
Fold in the chocolate chips.
Use a medium cookie scoop to drop balls of dough on a lined baking tray, cover this with cling film and refrigerate overnight.
The next day, preheat the oven to 180 C (350 F) or 160 C (320 F) for a fan oven and divide the cookies between a few lined baking trays. Optionally, sprinkle each cookie with a little sea salt.
Bake for 9 minutes, until lightly golden around the edges. Allow to cool on trays.
Makes 22 cookies.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/05/12/my-perfect-chocolate-chip-cookies/