Espresso Chocolate Chip Cookies
Prep Time: 10 minutes | Chill Time: 1 hour | Cook Time: 13 minutes per batch | Total Time: 1 hour 36 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, room temperature
1 large 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
1-2 tbsp espresso powder
1 cup semi-sweet chocolate chips
Flaky sea salt, for sprinkling (optional)
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 1 hour.
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 inch apart.
Bake the cookies for 11-13 minutes or until the edges are lightly browned.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining cookies.
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