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When envisioning how I wanted these cookies to feel, the first image that came to my mind was a cozy rainy day in a coffee shop. I think I was feeling inspired by my college town that was filled with amazing coffee shops and no-so-affectionately called “drenchburg.” These are not a traditional chocolate chip cookie by any means. Truthfully, I couldn’t really come up with a better name. When you bite into these cookies, they should taste like being in a coffee shop with your favorite latte and a good book – cozy and soft, nutty and a little sweet. I hope you like them as much as I do!
Prep Time: 20 minutes Cook Time: 11-13 minutes Total Time: 45 minutes
Ingredients:
2 cups Gluten Free Flour
½ cup Almond Flour
½ cup Corn Starch
1 tsp Baking Soda
½ tsp Salt
1 ½ tbsp Espresso Powder
½ tsp Cinnamon
1 stick of Butter, browned
1 tbsp Vanilla
2 tbsp Heavy Cream
2 Eggs
1 cup White Sugar
½ cup Brown Sugar
1 cup semi sweet chocolate, chopped
1 cup white chocolate, chopped
Put the butter in a saucepan over medium heat and stir occasionally until the butter starts to brown. Make sure you do not let it burn!
Combine gluten free flour, almond flour, cornstarch, baking soda, salt, espresso powder, and cinnamon in a bowl.
In a separate bowl beat egg, vanilla, sugars, heavy cream and the cooled brown butter until light in color and fluffy. It will take roughly 2 minutes to achieve the necessary color change and fluffiness.
Gradually add dry ingredients to wet ingredients being careful to not over mix.
Gently fold in your chopped white and semi sweet chocolate.
Scoop your dough on to a baking sheet covered in parchment paper and chill for at least two hours or overnight if possible.
When you are ready to bake your cookies, preheat your oven to 350F.
Bake your cookies for 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before moving to a cooling rack. Recipe makes 24 cookies.