Description
These cookies are like your mom’s recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup packed light brown sugar
- ¾ cup unsalted butter, softened
- ½ cup white sugar
- 1 shot brewed espresso
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups dark chocolate chunks
- 1 teaspoon flaky sea salt
Instructions
- Whisk flour
- baking soda
- and kosher salt together in a medium bowl.
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hr 5 mins
Servings: 24