@wannabebakercarly: The final double chocolate chip espresso cookie test!!!!!!! Stay tuned for the next flavor 👀 Ingredients: - 1/4 cup brown sugar - 2 TBS cooled brown butter (33g, chilled overnight in the fridge) - 1 tsp milk - 1 egg yolk - 1/4 tsp vanilla - 1.5 TBS cocoa powder - 1/4 cup AP flour + 1 tsp flour - 1/2 tsp espresso powder - 1/4 tsp corn starch - 1/8 tsp baking soda - 1/4 tsp kosher salt - 3 TBS choc chips Directions: - Mix cooled brown butter, brown sugar, and milk with a rubber spatula until well combined - Add in egg yolk + vanilla, mix well - Add dry ingredients, mixing until just combined, adding the chocolate chips last - Weigh into two cookies (they’ll be ~95-100g each) -Freeze for 24 hours - Line a sheet pan with parchment paper or a silpat mat and bake at 365F for ~12-13 minutes - Immediately after removing from the oven, reshape cookies with a bowl/cookie cutter if needed and allow to cool on the pan for 20-30 minutes - Top with flaky salt!!!! Crunch: 9/10 (similar to yesterday’s test) Chewiness: 10/10 Flavor: 14/10 (“Brookie” AKA brownie cookie returns) Size: 10/10 Assembly: 9/10 #cottagebaker #recipetesting #chocolatecookie #espressocookie

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Sunday 09 August 2026 13:25:50 GMT