Rosemary Espresso Chocolate Chip Cookies

Directions

1. In a small saucepan, combine butter, rosemary sprigs, and instant espresso. Cook over medium heat until butter is melted and bubbling, espresso has dissolved and rosemary is fragrant. Remove from heat, cover, and let steep while you prepare the rest of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Remove rosemary sprigs from butter and discard. Place butter in the bowl of a stand mixer fitted with the paddle attachment. Add sugar and brown sugar and beat on medium speed for 1-2 minutes, until thoroughly combined.
4. Add the egg yolks and vanilla and continue mixing until mixture is smooth and homogenous (about 2 minutes).
5. With the mixer on low speed, gradually add the dry ingredients mixing until just combined and no flour streaks remain. Fold in chocolate chips.
6. Using a 1 1/2 tbsp sized cookie scoop, scoop cookie dough and place them on a parchment lined baking sheet. Cover with plastic wrap and chill for at least 30 minutes.
7. When you’re ready to bake, preheat the oven to 350° F. Bake cookies for 8-10 minutes, until the edges are golden brown, and then let cool completely on the baking sheet. Sprinkle with flaky salt.