Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/4 cups lightly packed dark brown sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs plus 1 egg yolk
- 2 tsp vanilla
- 1 1/2 cups semisweet chocolate chucks
- 1/2 cup dark chocolate chunks
- Spiceology Espresso Salt, as needed
Instructions
- Brown your butter and let cool.
- Mix your sugars and butter together for 2 minutes.
- Add your eggs and vanilla and mix on medium speed for 7 minutes (trust me).
- Add in your flour, salt, baking powder and soda and mix just until combined.
- Add your chocolate, either in the mixer or with a spatula just until combined.
- Place your cookie dough balls onto a pan and let chill in the fridge for at-least 1 hour or overnight.
- Preheat oven to 400°F.
- Bake cookies for 8-10 minutes or until the edges just start to turn brown, take out and immediately add the Spiceology Espresso Salt.
- Let them cool on the pan for 3-5 minutes then transfer to a wire rack and let completely cool.
- Try not to eat them all in one sitting – or do, we’re not going to judge you.