Ingredients
Method
Make the caramel shards
- Line a baking sheet with parchment paper and set aside.
- In a medium sized saucepan, melt the sugar over medium heat until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all cook down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted and combined, remove the saucepan from the heat and immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for at least 5 minutes before using your hands to break it into small shards. Set aside while we make the dough.
Make the dough
- Preheat the oven to 350℉. Line two baking sheets with parchment paper.
- Start by browning the butter. In a medium sized saucepan, melt the butter over medium heat. Once melted, the butter will begin to sizzle and foam before it starts to brown. Once the butter has reached and amber color and has a nutty aroma, remove from the heat and let the butter cool in the saucepan for 5 minutes.
- Pour the slightly cooled brown butter into a large mixing bowl. Add in the brown sugar, granulated sugar, and espresso powder. Whisk by hand until combined, the mixture will be grainy and not fully combined. Whisk in the eggs and vanilla extract. Add in the flour, baking powder, baking soda, and salt. Using a spatula, fold in the dry ingredients until combined. Finally, fold in the caramel shards.
- Scoop the dough into balls, a little less than two tablespoons in size, and place on the previously prepared baking sheets, a few inches apart. Bake for 12-13 minutes or until set on the sides but still a little gooey in the middle. Let the cookies cool for 10 minutes on the baking sheet before enjoying warm.
- Cookies stay fresh for up to one week sealed in an airtight container at room temperature.