Sea-Salt Coffee Chocolate Chip Cookies
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Ingredients
Instructions
- 1
Heat the oven to 175°C/350°F and line two baking sheets with parchment.
- 2
Beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy, about 2 minutes.
- 3
Beat in the eggs, vanilla, and espresso powder. If the coffee looks a little stubborn, dear, give it an extra minute—the flavor will bloom beautifully.
- 4
In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Gradually mix the dry ingredients into the butter mixture just until no flour streaks remain.
- 5
Fold in the chocolate chips. Scoop the dough into 24 portions, placing them well apart on the baking sheets. For thicker cookies, chill the scooped dough for 30 minutes.
- 6
Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look soft. Do not taste the raw dough, as it contains raw flour and eggs.
- 7
Immediately sprinkle each cookie with flaky sea salt. Let them cool on the baking sheets for 5 minutes, then transfer to a rack. They will finish setting as they cool, bless them.
