Baking · Cookies
Brown Butter Choc Chip Cookies with Vanilla Cappuccino Tea
I went through a period of making every variation of chocolate chip cookie possible and this is the version I kept coming back to. The vanilla cappuccino tea flavours the brown butter and gives the cookies a depth that goes beyond standard brown butter. The chocolate chips should be dark and good quality. Everything else in the cookie is set up to support them.
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
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1
Brown butter in a saucepan until foamy and nutty. Stir in the finely ground tea and let steep for 3–5 minutes.
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2
Mix the warm tea-infused butter with sugars, then add egg, miso, and vanilla.
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3
Fold in flour, baking soda, salt, and chocolate until combined.
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4
Scoop dough onto a lined baking sheet and chill 30 minutes.
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5
Bake at 350°F for 10–11 minutes.
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6
Cool slightly and enjoy.
Tips & Notes
Underbake slightly for a chewy centre and crisp edges.