Baking · Cookies

Brown Butter Choc Chip Cookies with Vanilla Cappuccino Tea

Vanilla cappuccino chocolate chip cookies are the cookie for people who take their coffee seriously and their desserts even more so. The espresso powder deepens the chocolate chips without making the cookie taste overtly like coffee it is more of a background note that makes you keep going back for another bite. The vanilla is generous and warm and ties everything together beautifully. They have crisp edges, a chewy centre, and the kind of flavour that develops as they cool. These are the cookies that disappear before they have had a chance to reach room temperature.

Ingredients

• 128g unsalted butter
• 150g brown sugar, packed
• 50g granulated sugar
• 15g miso paste
• 1 large egg
• 1/2 tsp vanilla extract
• 200g all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup milk chocolate, chopped
• 1–2 tsp finely ground Vanilla Cappuccino Tea

Method

1. 1 Brown butter in a saucepan until foamy and nutty. Stir in the finely ground tea and let steep for 3–5 minutes.
2. 2 Mix the warm tea-infused butter with sugars, then add egg, miso, and vanilla.
3. 3 Fold in flour, baking soda, salt, and chocolate until combined.
4. 4 Scoop dough onto a lined baking sheet and chill 30 minutes.
5. 5 Bake at 350°F for 10–11 minutes.
6. 6 Cool slightly and enjoy.

Tips & Notes

Underbake slightly for a chewy centre and crisp edges.