Espresso Salted Chocolate Chip Cookies
Indulge in the rich flavors of Espresso Salted Chocolate Chip Cookies. These cookies combine the delightful taste of espresso with sweet chocolate chunks, creating the ultimate treat for coffee lovers. They are easy to make and perfect for any occasion—try baking a batch today!
Equipment
- Wooden Spoon
- Mixing Bowl
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 cup Unsalted Butter room temperature
- 1/2 cup Sugar
- 1-1/2 cups Brown Sugar packed
- 2 large Eggs
- 2 teaspoons Vanilla Bean Paste
- 12 ounces White Whole Wheat Flour
- 1 teaspoon Espresso Sea Salt
- 1 teaspoon Baking Soda
- 1-1/2 teaspoons Baking Powder
- 12 ounces Semisweet Chocolate Chunks
Instructions
- Preheat your oven to 360 degrees and line two baking sheets with parchment paper or a silpat liner, set aside.
- In the bowl of an electric mixer add unsalted butter, sugar, and brown sugar. Mix on medium speed for about three minutes until it’s light and fluffy.
- Add in eggs and vanilla bean paste. Mix again on medium speed for another three minutes.
- While the cookies are mixing, whisk together white whole wheat flour, espresso sea salt, baking soda, and baking powder in a medium-sized mixing bowl.
- Slowly add in the flour mixture to the cookie dough and mix until fully combined.
- Stir in semisweet chocolate chunks.
- Using a medium-sized cookie scoop (1.5 tablespoon size), out two balls. Stack the balls on top of each other and press together and then slightly flatten. You’re looking for the cookies to be taller instead of fatter.
- Sprinkle the tops with a little extra espresso salt.
- Bake for about fifteen minutes until dark golden brown and still slightly soft in the middle.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.