Brown Butter Coffee Cookies

Ingredients

• 140 g unsalted butter
• 120 g brown sugar
• 60 g white sugar
• 1 large egg plus 1 yolk
• 1.5 tsp vanilla
• 180 g gluten-free 1:1 flour containing xanthan gum
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-2 tsp instant coffee
• 100 g chocolate chips or chunks

Method

1. Brown butter over medium heat until golden with nutty-smelling brown specks.
2. Immediately transfer to a bowl and cool 10-15 minutes.
3. Dissolve coffee in 1 tsp hot water and mix into the warm butter.
4. Whisk in both sugars.
5. Add egg, yolk, and vanilla; mix until glossy.
6. Fold in flour, baking soda, and salt.
7. Fold in chocolate.
8. Chill 30-60 minutes. This hydration step is mandatory for avoiding gritty gluten-free dough.
9. Scoop roughly 2 tbsp portions.
10. Bake at 350 F / 175 C for 10-12 minutes.
11. Cool on the tray for five minutes.

Brown-sugar alternatives

Preferred:

• Replace 120 g brown sugar with 100 g white sugar plus 20 g molasses.

Without molasses:

• Use 120 g white sugar.
• Add 1 tbsp milk or cream, or one extra yolk.
• Optionally add another 1/2 tsp coffee and a pinch of salt.

Plain white sugar without a moisture correction was rejected because it produces a drier, flatter cookie.

Control points

• Over-browned butter becomes bitter.
• Too much coffee becomes harsh rather than deep.
• Skipping the rest creates gritty texture.
• Overbaking removes the intended chew.