Espresso Chocolate Chip Cookies - It's National Espresso Day

It's National Espresso Day, and I debated whether I wanted to post a demo of Mr. Devilish Dish making a perfect cup full of espresso at our home coffee bar, or whether I wanted to post an actual recipe.  The other night we attended a cooking class.  The chef made the most decadent chocolate sorbet an he discussed how adding instant espresso powder to recipes really amplifies the flavor of chocolate.  I've long known the addition of espresso powder to a chocolate cake recipe will make the cake even more decadent.  That's when I decided the espresso brewing demo would be another day and I would share the tastiest chocolate chip cookies with you.  What instant espresso does to enhance the chocolate flavor of a cake, does that same thing to enhance the flavor of the chocolate chips.  Think of your favorite childhood cookie, taken to the next level with the subtle hint of grown up espresso flavor.  And the sprinkle of flaky sea salt at the end enhances the flavors even more.  While these cookies are perfect alone, or with a tall glass of cold milk, they are even better with a hot cup of coffee or espresso.  Afterall, we are celebrating National Espresso Day!

The Ingredients

Steep the espresso granules in the melted butter

Strain butter through a fine mesh strainer
into the bowl of a stand mixer.

Follow the directions for making
the dough.  
THEN CHILL THE DOUGH.

Once the dough has chilled,
use a cookie scoop to scoop the dough.

Place onto parchment-lined cookie sheets
and bake.

Sprinkle with flaky sea salt
as soon as you removed the cookies
from the oven.

Cool completely on wire racks.

Enjoy with coffee.

A sweet and salty sensation,
enhanced by the addition of espresso granules.

I can't even begin to explain to you how tasty
the espresso-infused butter makes this recipe.
Celebrate National Espresso Day by 
trying it for yourself.

ESPRESSO CHOCOLATE CHIP COOKIES

1 1/2 sticks of unsalted butter
1/4 cup instant espresso granules
3 1/3 cup all-purpose flour
1 tablespoon espresso granules
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon Kosher salt
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
12 ounces semi sweet chocolate chips
flaky sea salt such as Maldon

In a saucepan over medium heat, melt the butter.  Turn off the heat and add the 1/4 cup of instant espresso granules.  Stir well.  Cover the pan with the lid and allow the butter to steep with the espresso grounds.  Pour the butter through a fine mesh strainer in to the bowl of a stand mixer.  (Discard the espresso grounds) 

In a medium bowl whisk together the flour, tablespoon of espresso grounds, baking powder, baking soda and Kosher salt.  Set aside.  

To the butter in the stand mixer, add the brown sugar and granulated sugar.  Beat together until mixture is fluffy.  Add the eggs, one at a time until combine.  Add in the vanilla and mix once more.

Add the flour mixture a little at a time until incorporated into the creamed butter mixture.  Once your cookie dough is combined, stir in the chocolate chips.

At this point, cover the dough and allow to chill in the fridge for at least 1 hour or over night.  Do not skip this part.

Preheat the oven to 350 degrees F.  Line your baking sheets with parchment paper.  Using a medium cookie scoop, scoop your ball of dough onto the prepared cookie sheets.  With the size of my scoop, I placed 12 cookies per pan.  Bake 7-11 minutes (depending upon how chilled your dough is) or until the cookies are a medium golden brown.  Upon removing from the oven, immediately sprinkle each cookie with a pinch of flaky sea alt.  Allow to cool on the pan 5 minutes before removing to a wire rack to cool completely.