Recently, I was gifted with a really cool espresso finishing salt and immediately this type of cookie popped in my brain. But you don’t need a fancy salt like I have; any flaky salt will do! The result is a very adult, almost savory cookie. If you don’t like super sweet things, these cookies are for you.
Makes 10 to 12 cookies
- 8 tablespoons (113 grams) unsalted butter
- ¾ cup (162 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg (50 grams)
- 1 teaspoon vanilla extract
- 1 ¾ cups (228 grams) all-purpose flour
- 1 tablespoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces (113 grams) semisweet or bittersweet chocolate, chopped
- Flaky salt, for sprinkling
Make the Cookies
- Melt the butter in a small saucepan over medium heat. Continue cooking, stirring constantly as the butter gets foamy and starts to brown, about 4 to 6 minutes. Remove from the heat and pour into a medium mixing bowl to cool completely.
- Add the brown and granulated sugar to the butter. Using a hand mixer, mix on medium speed until combined. Add the egg and vanilla to combine.
- In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda and salt. Add the mixture all at once to the butter mixture and mix on medium-low until almost combined.
- Add the chopped chocolate and mix on medium-low to combine. Cover in plastic wrap and refrigerate for at least ½ hour.
- Preheat the oven to 350°F. Line half sheet pans with parchment paper.
- Using an ice cream scoop, evenly distribute the cookie dough on the prepared sheet pans, about 6 per sheet. Sprinkle with flaky salt and bake for about 12 minutes or until set. Remove to a wire rack to cool before serving. Cookies can be stored in an airtight container at room temperature for up to 2 days.