Ingredients
Equipment
Method
Baking Instructions:
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheet with parchment paper.
- Step 3: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
- Step 4: In a large mixing bowl, cream the melted butter, Demerara brown sugar, and white sugar until light and fluffy.
- Step 5: Mix in the instant espresso powder and vanilla extract until combined.
- Step 6: Add the egg and egg yolk to the butter mixture and beat until fully integrated.
- Step 7: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Step 8: Gently fold in the dark chocolate chips.
- Step 9: Scoop the dough onto the prepared baking sheet, leaving space between each cookie. Optionally, sprinkle sea salt flakes on top.
- Step 10: Bake for 10-12 minutes, or until the edges are golden. Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- For a stronger coffee flavor, increase the espresso powder slightly.
- Chill the dough for 30 minutes for enhanced flavor.
- Store cookies in an airtight container at room temperature for up to a week.