Chocolate Espresso Sea Salt Cookie

Chocolate Espresso Sea Salt Cookie is ooey, gooey and is loaded with semi sweet chocolate discs, espresso powder and a sprinkle of sea salt.  
I feel like I am on a cookie kick right now.  Maybe it's because the holidays are rolling around super fast and I know pies and tarts are in my near future, so I am savoring every bite of these scrumptious cookies.  Quite possibly one of my favorite cookies recipes that I tweaked a little to make it even better.  All butter and the combination of granulated and light brown sugar make this cookie rich and full of flavor.  I decided to add in one teaspoon of cornstarch into the Chocolate Espresso Sea Salt Cookie to ensure the extra soft touch that we long for in every bite.  These cookies have the perfect crunchy edge, soft gooey center (I like to slightly under bake them) and loaded with chocolate and the right amount of espresso.  

Print

Chocolate Espresso Sea Salt Cookie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Espresso Sea Salt Cookie is ooey, gooey and is loaded with semi sweet chocolate discs, espresso powder and a sprinkle of sea salt.  

• Author: Kristen Massad
• Yield: 20 1x

Ingredients

Scale 1x2x3x

• 1 Cup Unsalted Butter, cubed
• ¾ Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 2 Eggs
• 2 ½ Cups All Purpose Flour
• 2 tsp Espresso Powder
• 1 tsp Baking Soda
• 1 tsp Cornstarch
• ½ tsp Salt
• 2 Cups Chocolate Discs or Chips, Chopped
• Sea Salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
2. Combine flour, espresso powder, baking soda, cornstarch and salt in a large bowl and set aside
3. In a mixing bowl with paddle attachment, cream the butter and sugar and until smooth and fluffy
4. Scrape down the sides of the bowl and mix until combined
5. Add in eggs and mix until combined
6. Add in the flour mixture to the egg mixture and mix until all the flour is incorporated
7. Remove the mixing bowl and fold in the chocolate
8. Scoop the onto the baking sheet, leaving two inches in between each cookie
9. Gently press the cookie down to remove the dome from the top (do not flatten the cookie dough)
10. Sprinkle each of the cookie dough balls with sea salt
11. Bake the cookies for 10-12 minutes (these will still look a little gooey in the middle, but that is how they are best)
12. Remove the cookies from the oven and allow them to cool for at least 15 minutes
13. Enjoy immediately or store in an air tight container