• 120 grams brown butter
  • 130 grams caster sugar
  • 15 grams molasses or dark maple syrup
  • 1 large egg
  • 200 grams all-purpose flour
  • 10 grams grounded coffee powder
  • 1/2 teaspoon baking soda
  • Pinch of fine salt
  • 160 grams chocolate/ dark or milk
  • Sea salt 


  • Place the brown butter in a saucepan and let it melt on low heat for 10 minutes. Take off from the heat and add the coffee powder in the melted butter. Cover the pan with a lid and let it sit in the room temperature for at least 1 hour. After the coffee is infused into butter, strain the coffee powder from the melted butter.
  • Place melted coffee-butter infusion in a bowl and add sugar, molasses, and egg. Stir until smooth. 
  • Add flour, baking soda, and fine salt and stir until soft cookie dough forms. Add roughly chopped chocolate and stir until combined.
  • Chill cookie dough in the fridge for at least one hour.
  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line baking tray with baking paper.
  • Roll balls of cookie dough, approximately 1.5 tablespoons each, using your hands or a scoop, leaving room for the cookie to spread. Sprinkle some sea salt on the top of each cookie.
  • Bake cookies for 10-11 minutes. While the cookies are still warm, add a few extra chocolate chips on top.

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