Galletas con pepitas de chocolate y mantequilla tostada

Ingredientes

• 1/2 cup unsalted brown butter (instructions below)
• 3/4 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cup all-purpose flour
• 1/2 teaspoon espresso powder ((do not use instant espresso))
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped dark chocolate ((or any chocolate of your choice))
• Flaky sea salt for garnish

Preparación

1. 1

   To make the brown butter, melt 1/2 cup of unsalted butter in a pan over medium heat for about 5 minutes, until the butter foams and little brown specks appear. Be careful not to let it burn! Once the butter turns an amber color and has a nutty aroma, remove it from the heat and stir in 2 teaspoons of water or milk (to make up for the loss of moisture) to the brown butter. Transfer it to a small bowl to cool to room temperature.

2. 2

   In a mixer or a large bowl, mix butter and sugars until combined. Add egg and vanilla extract. Mix until smooth and well combined. To the same bowl, add flour, espresso powder, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in chopped chocolate.

3. 3

   Using a cookie scoop, form dough into balls (approx. 1.5 tablespoons of dough). Place on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.

4. 4

   When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place dough balls on baking sheet.

5. 5

   Bake for 10-11 minutes until the edges are golden brown. Remove from oven and sprinkle with sea salt. It's ok if they are a little undercooked, they will continue to bake as they cool. Cool for 5 minutes. Serve and enjoy!