Ingredients
- 1 1/2 sticks (12 tbsp) unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 1/2 tbsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp vanilla bean paste
- 1 cup semi-sweet chocolate chunks
- Flaky sea salt, for topping
Brown the Butter and Mix the Dough
First, brown the butter. Melt the butter in a small, light-colored saucepan over medium heat. It will melt, then foam and sizzle. Keep swirling the pan occasionally.
Once the sizzling quiets down, you’ll see golden-brown milk solids forming at the bottom and it will smell nutty. Immediately pour the browned butter into a large bowl to stop the cooking process. Let it cool for about 10 minutes.
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, espresso powder, baking powder, baking soda, and kosher salt.
Add the granulated sugar and dark brown sugar to the cooled brown butter and whisk until combined. Whisk in the egg and vanilla bean paste until the mixture is smooth.
Add the dry ingredients to the wet ingredients and fold with a spatula until just a few streaks of flour remain. Fold in the semi-sweet chocolate chunks.
Chill and Bake the Cookies
Cover the bowl and chill the dough for at least one hour, or up to two days. This is a crucial step that allows the flavors to meld.
When you’re ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper.
Scoop the dough into balls, about 3 tablespoons each, and place them on the prepared baking sheet, leaving a few inches of space between them.
Bake for ~11-13 minutes. The edges should be set and golden, but the centers will still look slightly soft.
Sprinkle the tops with flaky sea salt as soon as they come out of the oven.
Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack.
Espresso Chocolate Chip Cookies
Ingredients
- 1 1/2 sticks unsalted butter 12 tbsp
- 1 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 1/2 tbsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 tsp vanilla bean paste
- 1 cup semi-sweet chocolate chunks
- Flaky sea salt for topping
Instructions
- Brown butter in saucepan over medium heat until golden and nutty, then transfer to large bowl and cool 10 minutes.
- Whisk flour, cornstarch, espresso powder, baking powder, baking soda, and salt in separate bowl.
- Mix sugars into cooled brown butter, then whisk in egg and vanilla until smooth.
- Fold dry ingredients into wet ingredients until nearly combined, then mix in chocolate chunks.
- Chill dough for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 3-tablespoon dough balls onto sheet, spacing well apart.
- Bake 11-13 minutes until edges are golden but centers slightly soft.
- Sprinkle with flaky sea salt immediately after baking.
- Let cool on sheet 10 minutes before transferring to rack.
Notes
