Fall isn't just pumpkins, maple, and apples . It's all things warm and cozy, and a batch of these Brown Butter Coffee Chocolate Chunk Cookies is just what you need to jumpstart your heart right into the cooler weather!
Cut ½ cup butter into tablespoon-sized pieces. In a small saucepan set over medium heat, melt that ½ cup, stirring constantly to ensure even melting. Continue to stir as the butter bubbles and foams. When the butter turns a light brown, you begin to see tiny brown bits appear as you stir, and the heavenly nutty aroma makes you want to swoon, remove the butter from the heat and place it in a cool bowl. Waiting too long will result in burnt butter! Allow to coo slightly, then place in the fridge for 15 minutes to solidify it.
In a medium bowl, sift together flours, coffee grounds, baking soda, baking powder, cornstarch, and salt. Set aside.
In a stand mixer or using a hand mixer, cream the remaining ¼ cup of butter, the browned butter, and the sugars on medium speed for 2 minutes. Blend in the eggs on low speed one at a time, mixing well between each one. Add coffee and vanilla extracts, blending well.
Mix in flour mixture gradually, ⅓ of it at a time, until just incorporated. Fold in chocolate chunks with a spatula.
Wrap bowl with plastic wrap a chill in the fridge 2-24 hours (or freezer for 30-45 minutes if you're impatient and have to eat them now!)
When ready to bake, remove dough from fridge and allow it to sit at room temperature for 10 minutes, uncovered. Meanwhile, preheat oven to 350 degrees F. Line 2 baking pans with parchment or silicon liners.
Using a cookie scoop, place tablespoon-sized balls of dough 2 inches apart on the prepared cookie sheets, returning remaining dough to fridge between batches.
Bake 10-15 minutes (12 was my sweet spot) until bottoms are beginning to brown and tops are puffy. Remove from oven, rest for 2 minutes, then use a spatula to transfer cookies to cooling rack.