Running Foodie's Chocolate Chip Cookies

Running Foodie's Chocolate Chip Cookies
Recipe by Christina Provo

Yields about 20 large cookies

Ingredients -

1 cup (2 sticks) unsalted butter, browned and cooled to room temperature
1 1/4 cup dark brown sugar
7 ounces sweetened condensed milk
1 egg, room temperature
2 teaspoons vanilla extract
2 1/2 cup flour
1 tbsp ground coffee
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 1/4 cup chocolate chips
1 cup walnuts, toasted and coarsely chopped

Directions -
  1. Pour cooled brown butter into a large mixing bowl. Whisk in brown sugar until combined, followed by the sweetened condensed milk. When mixture is smooth, break in egg whisk to combine; stir in vanilla.

  2. Combine flour, ground coffee, baking soda, salt, and nutmeg. Using a wooden spoon or plastic spatula, stir in the flour until just a few traces of flour remain. Add the chocolate chips and walnuts and stir to distribute through the dough. Refrigerate overnight.

  3. Preheat oven to 350°. Line a large baking sheet with parchment paper. To create cookie discs, press dough into a 1/4 cup measuring cup. Pop out with a spoon and position onto prepared baking sheet, about 2-inches apart. Press discs down until 3/4-inch thick.

  4. Bake for 14 minutes. Tops should be lightly browned and surface will be just set. Cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.