Espresso Chocolate Chunk Cookies
Description
Flaky sea salt tops these decadent cookies packed with sweet flavor thanks to espresso and dark chocolate chunks.
Ingredients
•
2 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1 teaspoon kosher salt
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1 cup packed light brown sugar
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3/4 cup unsalted butter, softened
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1/2 cup white sugar
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1 shot brewed espresso
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups dark chocolate chunks
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1 teaspoon flaky sea salt
Directions
1
Whisk flour, baking soda, and kosher salt together in a medium bowl.
2
Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
3
Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
4
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5
Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
6
Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.