-
Prep time
45 minutes
-
Cook time
15 minutes
-
makes
12-18
Continue After Advertisement
Ingredients
-
1/2 cup
Butter
-
3.5 teaspoons
Ground Espresso, fresh beans
-
1/2 cup
Caster Sugar
-
1/2 cup
Light Brown Sugar
-
1
Egg
-
2.5 teaspoons
Vanilla Extract
-
1 cup
Flour, All-Purpose
-
1.5 teaspoons
Baking Powder
-
6 ounces
Dark Chocolate, roughly chopped
-
Sea Salt Flakes, quality for sprinkling on top
Directions
-
Grind the espresso beans if you haven’t already. Measure all your remaining items and keep out in ready to use format!
-
Melt butter on low in a pan (slow and steady so it doesn’t get all weird with texture).
-
Mix melted butter, 2 tsp ground espresso, vanilla extract, & both sugars in a bowl. Whisk in the egg until everything is uniformly combined.
-
Slowly add & mix in flour & baking powder (don’t dump it all in or it clumps quickly)! Once it’s looking even, throw in the chocolate chips & mix. I recommend 5-6 oz, but if you want a lot just add more! I go by looks at this stage; you can tell if the batter has too many or too few chocolate pieces.
-
Cover the dough and let it hangout in the fridge for 30min.
-
While the batter is doing its thing, preheat the oven to 350F & line a few baking sheets with parchment paper.
-
Once the batter fridge time is up, scoop the dough into balls & place on sheets, leaving at least 1-2” between (I always mess this part up 😆).
-
Bake 12-14 min (adjust as needed, the edges should get a little golden but not the tops/centers).
-
After a couple minutes of cooling, sprinkle remaining espresso & a few pinches of sea salt.
See what other Food52ers are saying.