Salted Espresso Chocolate Chip Cookies

1. 1

   Preheat oven to 375u00b0F (unless refrigerating dough, then wait). In a medium sized bowl, whisk together four, baking soda, salt, and espresso powder. Set aside.

2. 2

   In another medium sized bowl, whisk together the sugars and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix. Fold the chocolate chunks into the dough until just combined.

3. 3

   Bake for 7-10 minutes, until the edges are golden brown but the middles still look soft. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

4. 4

   Cookies will store in an air tight container for 3-5 days.

No additional tips available.