Espresso Chocolate Chip Cookies
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Ingredients:
3/4 cup unsalted butter, room temperature
3/4 cup light or dark brown sugar
1/4 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
1 and 1/2 tbsp vanilla extract
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt + more flaky sea salt, for sprinkling
1-2 tbsp espresso powder
1 cup semi-sweet chocolate chips
Instructions (yields ~30 cookies):
Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
In a stand mixer, cream the butter, brown sugar, and granulated sugar together until the sugar has dissolved.
Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract.
With the stand mixer on low, slowly pour in the dry ingredients. The dough will be very soft and thick. Fold in the chocolate chips.
Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or overnight.
Take the dough out of the refrigerator and allow it to soften slightly at room temperature.
Preheat oven to 325°F, line two large baking sheets with parchment paper, and set aside.
Using a small cookie scoop, portion out the dough and drop it onto the prepared baking sheets, spacing each one about 1/2 to 1 inch apart.
Bake the cookies (one sheet at a time) for 13-15 minutes or until the edges are lightly browned.
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