THE ULTIMATE COOKIE

Brown the butter (optional for Nutty Flavor): In a small saucepan over medium heat, melt the butter and continue cooking until it turns a golden brown and releases a nutty aroma, about 5-7 minutes. Let it cool to room temperature before using. Browning the butter adds a deep flavor but can intensify saltiness–adjust salt accordingly.

In the bowl of a stand mixer, combine the browned butter and sugars. Using the paddle attachment, cream the mixture at medium-high speed until soft, aerated, and fully combined (1-3 minutes). Scrape down the sides of the bowl to ensure the mixture is homogeneous.

Add eggs one at a time, mixing thoroughly between additions. You can add vanilla extract or vanilla paste at this point. Scrape down the sides of the bowl to make sure everything is well-combined.

In a separate bowl, whisk together the flour, salt, coffee grounds, baking soda, and baking powder to evenly distribute the ingredients.

Add the dry ingredients to the wet ingredients. Mix on low speed until combined. Avoid over-mixing to prevent the dough from developing too much gluten.

Gently fold in the inclusions of your choice. Again, avoid overmixing.

Using a standard ice cream scoop (about 2 tbsp), scoop the dough into mounds and place them evenly on a parchment-lined baking sheet. Chill the dough in the refrigerator overnight or up to 3 days. Chilling helps prevent cookie spreading.

Preheat oven to 375° F (350° F if using convection).

Bake for 15-18 minutes, rotating the pan halfway through. Start checking for doneness at 12 minutes, especially if your oven runs hot or if cookies appear to brown too quickly. The cookies should be golden brown on the edges but still soft in the center. If your cookies tend to overcook, reduce the time to 12-15 minutes and monitor closely.

Transfer the cookies to a cooling rack immediately after baking. Enjoy warm or at room temperature.