These espresso salted chocolate chip cookies are perfect when paired with a big glass of milk…
Sweet baby J I can eat my fair share of cookies. Especially when they are warm, buttery and full of chocolate chips. Oh and not just any chocolate chips. Big fat giant chocolate chunks! Now, while I’m normally not a dunker I sometimes get a hankering to take it for a dip in a cold glass of milk. Whole milk preferably.
I also love a little sprinkling of salt on my chocolate chip cookies. I know it might sound odd but it’s the perfect mix of sweet and salty. I usually use sea salt but this time I changed it up. I used a little espresso sea salt. Oh yes. Espresso sea salt actually exists and it’s amazing.
The awesome folks at SaltWorks® sent me some Fusion® Espresso Brava Sea Salt to play around with and I knew it had to go on top of cookies. Seriously, how could I not? They also sent me a few other flavored salts that completely blew my mind. Did you know that there were so many flavored salt options? I feel like I must live under a rock.
The one thing I liked about SaltWorks salt is that is that the flavoring is all natural. So it’s not flavored with funky stuff you can’t pronounce or odd ingredients. That is always a plus in my book.
The cookies pick up a slightly salty espresso flavor without being over powering. I think is really what you are looking for in a salted cookie. It’s a nice balance between sweet and salty. I had my awesome husband help me with the below action shots. He is such a trooper. Also, I’m fairly certain his nails look more manicured than mine. This is a sign I need to hit up the nail salon.
Espresso Salted Chocolate Chip Cookies
Yield: 20 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes per batch
1 cup unsalted butter, room temperature
1/2 cup sugar
1-1/2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla paste
12 ounces white whole wheat flour
1 teaspoon Espresso Bravo sea salt
1 teaspoon baking soda
1-1/2 teaspoon baking powder
12 ounces semisweet chocolate chunks
Source: Adapted from Savory Sweet Life
Preheat your oven to 360 degrees and line two baking sheets with parchment paper or a silpat liner, set aside.
In the bowl of an electric mixer add butter, sugar and brown sugar. Mix on medium speed for about 3 minutes until it's light and fluffy.
Add in eggs and vanilla paste. Mix again on medium speed for another 3 minutes.
While the cookies are mixing whisk together flour, sea salt, baking soda and baking powder in a medium sized mixing bowl.
Slowly add in the flour mixture to the cookie dough and mix until fully combined.
Stir in chocolate chunks.
Using a medium sized cookies scoop (1.5 tablespoon size) out two balls.
Stack the balls on top of each other and press together and then slightly flatten. You're looking for the cookies to be taller instead of fatter. This will help the cookies spread large but still stay nice and thick.
Sprinkle the tops with a little extra espresso salt.
Bake for about 15 minutes until dark golden brown and still slightly soft in the middle.
Items used in this post:
Disclosure: I received compensation for my use of SaltWorks in my recipe. However, all thoughts are my own. There are also Amazon affiliated links in this post.