new classic chocolate chunk cookies

from Butter and Brioche

I made these at the last minute for Acadia’s birthday. The nice thing about this recipe is that its so simple, the butter is melted so you don’t have to wait for it to soften, and there’s no chilling. I browned the butter and added an ice cube to make up for the lost water content. I also added the optional espresso powder which I think added a nice subtle flavor. They were a hit, I think this recipe is a keeper for a simple, fast chocolate cookie.