Double Chocolate Espresso Sea Salt Cookies

Chocolate & espresso are a classic, elegant combination. The bold flavors contrast beautifully with the soft and fluffy texture in this cookie. It's unexpected in the best way.

I recently picked up this Espresso Brava Sea Salt from Kalustyans in New York. They have an incredible selection of fun salts but I was drawn to this one. I immediately dreamed up these cookies and came up with this recipe.

Espresso yourself. – Me

Double Chocolate Espresso Sea Salt Cookies

Section 1: Ingredients

• 1/2 cup (1 stick) warm brown butter (see this post for brown butter; if not browning, butter must be melted)

• ½ cup packed light or dark brown sugar

• ¼ cup granulated sugar

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

• 1 teaspoon instant coffee or espresso, dissolved in 1 tsp hot water

• 3/4 cup dark chocolate, chopped (or dark chocolate chips)

• 1 cup All Purpose Flour

• ¼ cup cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon fine sea salt

• Espresso Brava Sea Salt or flakey sea salt, for finishing (optional but recommended)

Yields ~12 cookies

Section 2: How to do it

1. Preheat oven to 350°F and line two baking sheets with parchment paper.

2. In a medium size mixing bowl, mix together the flour, cocoa butter, baking powder, sea salt. Set aside.

3. Brown or melt the butter over a nonstick pan on a low-medium flame. Once butter is melted or browned, transfer to a medium size mixing bowl. The butter should be warm - hot.

4. Add the brown and granulated sugars to the bowl with the butter and mix until combined. The mixture will get thicker and semi-lumpy. That's OK :)

5. Once the butter and sugars are mostly combined, add 1/4 of the chopped dark chocolate to the butter and mix until all of the chocolate is melted.

6. Once all of the chocolate is melted, add the egg and mix until combined, followed by the vanilla and instant coffee/warm water mixture. The batter with thick!

7. Place batter covered with plastic wrap in the fridge for 10-30 minutes (you want it to cool down before adding the rest of the chocolate pieces in, or else they will melt!)

8. Remove batter from fridge & gently folk in the rest of the chocolate. Form dough balls 1-2 tablespoons and place on baking sheet (no more than 6 per sheet)

9. Bake cookies for 10-12 minutes, just until the tops of the cookies start cracking (and releasing the most amazing smell). Seriously, your space is going to smell like incredible. Remove the cookies from the oven and set them in a baking rack for 10 minutes. Voila! Your cookies are ready.

Serve immediately, by themselves or with vanilla bean ice cream. Store in airtight container for up to 1 week.

Enjoy! And remember - stay salty, bold & beautiful. XO