Instructions

• Step 1: Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and develop that perfect golden-brown color.
• Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This step is crucial as it evenly distributes the leavening agent and salt throughout the flour, ensuring consistent texture in your cookies.
• Step 3: Mix Wet Ingredients: In another bowl, melt the salted butter. Once melted, add the Demerara brown sugar and white sugar, whisking until well combined. Then, mix in the instant espresso powder, vanilla extract, egg, and egg yolk until the mixture is smooth and creamy.
• Step 4: Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
• Step 5: Fold in Chocolate Chips: Gently fold in the dark chocolate chips with a spatula, ensuring that they are evenly distributed throughout the dough.
• Step 6: Scoop and Bake: Using a cookie scoop or tablespoon, portion out the dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie, as they will spread while baking. If desired, sprinkle a pinch of sea salt flakes on top of each cookie for a delightful contrast.
• Step 7: Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to cook slightly after being removed from the oven, so don’t worry if they look a bit soft in the center.
• Step 8: Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set and makes them easier to move. Enjoy your decadent espresso chocolate chip cookies warm or at room temperature!