Salted Espresso Chocolate Chip Cookies

February 21, 2017
0 Ratings
Photo by Krista Nelson
  • Makes 12-15 cookies
Author Notes

I started Krista's Baking Co. back in 2014 with this recipe. I turned it into our first cookie mix, and thousands of mixes later, I decided to discontinue the product and release the recipe. It's soft and chewy, easy to make, and will melt in your mouth. —Krista Nelson

What You'll Need
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon espresso powder
  • 1/2 cup pure cane sugar
  • 1/4 + 1/8 cups light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 3 ounces best quality dark chocolate, chopped into 1/4" chunks
  • 1/2 teaspoon coffee infused finishing salt (or regular flake salt)
  1. Preheat oven to 375°F (unless refrigerating dough, then wait). In a medium sized bowl, whisk together four, baking soda, salt, and espresso powder. Set aside.
  2. In another medium sized bowl, whisk together the sugars and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix. Fold the chocolate chunks into the dough until just combined.
  3. Bake for 7-10 minutes, until the edges are golden brown but the middles still look soft. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
  4. Cookies will store in an air tight container for 3-5 days.

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