ESPRESSO CHOCOLATE CHUNK COOKIES

Espresso Chocolate Chunk Cookies image

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.

Provided by Lauren Magenta

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g