Refrigerate scoped cookies for 15 minutes, then bake for 9 to 10 minutes, or until golden brown. In batches, scoop by heaping teaspoon onto a baking sheet lined with a baking mat, Press extra chocolate chunks into the tops of each cookie, if desired.
Stir in the chocolate chunks and nuts, if using. Scrape the bowl and beat for a few more seconds. Smooth the mixture and place in the freezer to harden into butter crunch (can take 1/2 hour to 1 hour, depending on your freezer). Whisk until golden and then pour into a 13x9 pan lined with parchment paper. Stir together, then add it in 1/3 increments, mixing on low, until it’s totally incorporated. In a saucepan, melt 1 cup of butter with 2 cups of white sugar and a pinch of salt. In a separate bowl, combine the flour, coffee granules, baking soda and salt. Scrape the bowl the mix again for 20-30 seconds, until everything is combined. With the mixer on medium-low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
Meanwhile, allow the other stick of butter to soften.Ĭream the softened butter together with the brown sugar and regular sugar until it’s nice and combined. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!) Pour butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. I apologize for this error in the recipe entry!Īdd one stick of butter to a medium skillet over medium heat. ***Note: The amount of instant coffee should have been 2 heaping teaspoons, not 2 heaping tablespoons.
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