Name: Espresso Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: All-purpose flour - 2 cups; Baking soda - 1 ½ teaspoons; Kosher salt - 1 teaspoon; Packed light brown sugar - 1 cup; Unsalted butter, softened - ¾ cup; White sugar - ½ cup; Brewed espresso - 1 shot; Egg - 1 large; Vanilla extract - 1 teaspoon; Dark chocolate chunks - 1 ½ cups; Flaky sea salt - 1 teaspoon

Ingredients for - Espresso Chocolate Chunk Cookies

1. All-purpose flour 2 cups

2. Baking soda 1 ½ teaspoons

3. Kosher salt 1 teaspoon

4. Packed light brown sugar 1 cup

5. Unsalted butter, softened ¾ cup

6. White sugar ½ cup

7. Brewed espresso 1 shot

8. Egg 1 large

9. Vanilla extract 1 teaspoon

10. Dark chocolate chunks 1 ½ cups

11. Flaky sea salt 1 teaspoon

How to cook deliciously - Espresso Chocolate Chunk Cookies

1 . Stage

Whisk flour, baking soda, and kosher salt together in a medium bowl.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

5 . Stage

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.

6 . Stage

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.