Ingredients
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 3/4 teaspoon espresso powder
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla bean paste
Additional
- 1 1/2 cups semisweet or dark chocolate chips (a combination of both recommended)
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 325°F (163°C) and line a rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the all-purpose flour, baking soda, kosher salt, espresso powder, and ground cinnamon until evenly combined.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the melted and cooled butter, dark brown sugar, and granulated sugar. Beat on medium-high speed for 2 to 3 minutes until the mixture becomes light and fluffy. Remember to scrape down the sides of the bowl at least once to ensure even mixing.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla bean paste to the butter and sugar mixture. Beat again on medium speed for about 1 minute until thoroughly combined. Scrape down the sides of the bowl once more.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Start beating on low speed and then slightly increase the speed. Beat just until the flour is fully incorporated and no dry spots remain. Avoid overmixing. Scrape down the bowl sides as needed.
- Add Chocolate Chips: Add the chocolate chips to the dough and incorporate them by beating on low speed just until evenly distributed. Alternatively, you can use a rubber spatula to fold them into the dough gently. The dough should be soft and shiny.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least one hour. This helps firm up the dough and enhances cookie texture and flavor.
- Portion Dough: Using a 3-tablespoon cookie scoop, scoop the dough into balls. Use clean hands to gently roll each scoop into a uniform ball. Place the cookie dough balls onto the prepared baking sheet, spacing them approximately 2 1/2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies on the middle rack of the preheated oven for 13 to 17 minutes. Look for light brown edges while the centers remain soft and appear slightly underbaked. This ensures a chewy texture as the cookies continue to set while cooling. Immediately after removing the cookies from the oven, sprinkle them with flaky sea salt for a burst of flavor contrast.
- Cool: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.
Notes
- Using melted and cooled butter helps achieve a chewy cookie texture.
- Refrigerating the dough for at least an hour improves flavor depth and prevents excessive spreading during baking.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
- Feel free to use all semisweet or all dark chocolate chips based on preference.
- Adding flaky sea salt on top elevates the sweet and salty flavor balance.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
