Espresso Dark Chocolate Chip Cookies

Espresso Dark Chocolate Chip Cookies

Ingredients:

• ½ cup unsalted butter, softened

• 1 cup dark brown sugar, lightly packed

• 1 large egg

• 1.5 tsp vanilla extract

• 1 tsp instant espresso 

• 1 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 

• 1 tsp baking soda

• 1.5 tsp kosher salt

• 1 cup semisweet or dark chocolate chips

• 8 oz dark chocolate chunks

• ½ tsp flaky salt

Prep Time: 75+ minutes

Cook Time: 15 minutes

Yields 12 cookies

In a large bowl or standing mixer, cream together the softened butter and brown sugar. Add the egg, vanilla, and espresso, and mix for a few minutes to aerate the wet ingredients. In a separate bowl or container, whisk together the flour, baking soda, and kosher salt. Gradually add the dry ingredients into the wet until your cookie dough is formed. On low speed, mix in the chocolate chips. Chop your favorite high-quality chocolate bar into large chunks, and delicately fold them into the dough.

Chill the dough for at least one hour in your refrigerator. Preheat the oven to 350F, and line your cookie sheets with parchment paper. Evenly portion the cookies by rolling them into a size a little larger than a golf ball and placing them 2-3 inches away from each other. Sprinkle with the flaky salt, and bake at 350F for 15 minutes. Lightly pat the warm cookie sheet onto a counter top, and if desired use a rounded tool like a cookie cutter or to-go container to help shape a more even circle cookie shape. 

Allow the cookies to cool for several minutes (on a wire rack, if able) which will help them yield a sturdier structure.