Espresso Chocolate Chip Cookies

Alexa, play “Espresso” by Sabrina Carpenter. Inspired by my love of coffee and chocolate together, these Espresso Chocolate Chip cookies have that perfect crispy edge, chewy center, and are packed with flavor. The secret to these cookies are browned butter and topped with sea salt!

Ingredients:

1 1/2 sticks of melted butter

3 tablespoons of espresso powder

1 1/4 cup of flour

1/2 teaspoon of salt

3/4 cup of light brown sugar

1/4 cup of white sugar

1 large egg

1 cup of chocolate chips

2 tablespoons of heavy cream

1/4 teaspoon of baking powder

1/4 baking soda

sea salt for garnish

In a large saucepan, melt butter on medium low heat until it turns an amber color and starts to foam up. When the butter starts to smell nutty, you have brown butter. Take off heat and add to a large bowl.

In a bowl with the melted butter, add heavy cream, sugars, baking powder, baking soda, and espresso. Whisk together until fully combined. Add egg and whisk. The batter should be thick but silky. Sift in flour and fold together. Do not over mix. Add in chocolate chips, fold together. Cover the bowl with plastic wrap and place in the fridge for 3 hours or overnight.

Heat oven to 350 and bake for 10-15 minutes. Let cool and serve with sea salt.