Description
Soft and chewy Brown Butter Dirty Chai Chocolate Chip Cookies are infused with warm spices, nutty brown butter, and pools of melty chocolate. Topped with flaky sea salt for the perfect finish. They’re easy to make and so delicious!
Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
- 1/2 tablespoon of molasses
- 1 1/4 cups of all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon of salt
- 2 tablespoons espresso powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- pinch of cloves
- 1/2 cup of dark chocolate chips
- 2 oz of dark chocolate bar, cut in bitesize chunks
Instructions
- Make the brown butter: Add the diced butter to a small light-colored skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. Continually stir the butter as you see the foam start to dissipate and brown bits begin to form in the bottom of the pan. Cook and stir the butter until it is a golden brown color and has a nutty aroma. Remove the butter from the heat and transfer to a heat safe bowl to cool slightly until it’s time to use.
- Add the granulated sugar, dark brown sugar, eggs, vanilla extract, and molasses to a mixing bowl. Whisk until well combined. Pour in the cooled brown butter and stir again until the butter is well incorporated into the rest of the ingredients.
- Sift the all purpose flour, baking soda, and salt into the wet ingredients. Next add the espresso powder and spices. Use a wooden spoon or rubber spatula to stir everything until well combined and a cookie dough has formed.
- Fold the chocolate chips and chopped chocolate bar into the dough until they are well combined. Now, it’s time to let the dough chill in the fridge for at least 30 minutes before baking!
- When you’re ready to bake, preheat your oven to 350°F. and line a nonstick baking sheet with parchment paper. You can also use a silicone baking mat if you prefer.
- Remove your chilled cookie dough from the refrigerator and scoop the dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.
- Bake the cookies at 350 degrees for 10 minutes or until the edges of the cookies are set and the center is soft. Top the cookies with flaky sea salt as soon as you take them out of the oven to cool. Then, let them rest for about 10-15 minutes on the sheet pan or until they’re set. Enjoy them warm!
