- 14
Ingredients
- 3 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant espresso powder, or to taste
- 1 1/4 cups unsalted butter, at room temperature
- 1 1/3 cups tightly packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds chocolate chunks
- Sea salt for sprinkling
Preparation
Step 1
1. Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and
espresso powder.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low setting until smooth and soft, about 1 minute. Add the brown sugar and cream until well combined. Add the granulated sugar and cream until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix until well incorporated. Stir in the vanilla and chocolate chunks until well distributed.
4. Using a 3-ounce ice cream scoop, place scoops of dough side by side on the prepared pan. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days, or freeze for 1 month in a ziploc bag.
5. When you are ready to bake the cookies, preheat the oven to 350 F. Bake only 6 cookies at a time so that they have room to spread out. Sprinkle with sea salt.
6. Bake until the cookies are puffing up slightly, about 10 minutes. Rotate the pan, pick up one side, and drop the pan so that the cookies collapse. Repeat every few minutes until they’re golden brown and crisp on the edges and soft but not wet in the center. If the dough has been frozen, the cookies will need to bake longer.
7. Let the cookies cool on the pan for at least 5 minutes, so they won't break; then they can be moved.