Salted Espresso Chocolate Chip Cookies
Salted Espresso Chocolate Chip Cookies
Marnely Murray
4
10-15 minutes
30 minutes
International
Desserts
Indulge your senses with these irresistible Salted Espresso Chocolate Chip Cookies, where rich flavors collide in a heavenly bite. Imagine warm, gooey chocolate chips mingling with the deep notes of espresso and a hint of nutmeg, all elevated by a sprinkle of Martha's Vineyard Premium Sea Salt.
Sweet, savory, caffeinated - these cookies have it all. Make the batter and bake a few but then save a roll in parchment (date and put on cook temp) in your freezer for those times when you just have to havea special cookie.
Ingredients
blank
145 grams all purpose flour
¼ + 1/8 tsp baking soda
1/8 tsp ground nutmeg
1 tsp espresso powder
blank
90 grams unsalted butter
135 grams dark brown sugar
1 large egg
1 tsp vanilla extract
150 grams chocolate chips
blank
1 TBSP MV Sea Salt Premium
1 tsp espresso powder
Directions
- Preheat oven to 375F. Whisk together flour, baking soda, nutmeg, and espresso powder. Set aside.
In mixer, cream together butter and sugar for 10 minutes. Add egg and vanilla and mix until incorporated.
Add dry ingredients and chocolate chips. Mix just until incorporated.
Roll into ½” - 1” balls and place on greased/parchment baking tray.
Crush the MV Sea Salt with the espresso powder and sprinkle on top of dough balls.
- Bake between 10-15 minutes, depending on size.