Adapted from Pastry Affair’s Recipe (Found on Pinterest)
I made these cookies the same night I made the Chocolate Velvet Cupcakes with Nutella Buttercream – and brought both into my office together. I know I already said this about the cupcakes, but these cookies were also a huge hit!
Funny story about these cookies: I tend to dance and sing around my apartment all of the time… but especially when I’m baking. I’ll go from singing La Boheme to Les Miserables to The Lion King, all while baking and doing my own [very clumsy] version of “dance”. I’m very accident-prone and I fall a lot, so I really should never multitask or try to do anything remotely active.
Well, I was singing “Let It Go” and [attempting to do some form of] tap dancing while pouring the sea salt into my cookie batter… and I tripped over my other foot and the salt slipped and about 2 tablespoons of sea salt went into the cookie batter (as opposed to the intended 1/2 teaspoon of sea salt).
Somehow, they were still totally delicious, so let’s just right that one off as a happy mistake!
- 1/2 cup of butter, at room temperature
- 2/3 cup of packed dark brown sugar
- 1/3 cup of sugar
- 1 large egg, at room temperature
- 1 tablespoon of pure vanilla extract
- 1 1/2 teaspoons of instant espresso powder
- 1 teaspoon of baking soda
- 1/2 teaspoon plus 1 1/2 tablespoons of sea salt, divided
- 1 cup of all-purpose flour
- 1/3 cup of whole wheat flour
- 1 cup of bittersweet chocolate chunks
Begin by preheating the oven to 350ºF and greasing two (or three) large baking sheets. In a large mixing bowl, combine the butter, dark brown sugar, and sugar. Beat the ingredients together until they become well-incorporated and kind of fluffy. Add the egg and vanilla and beat again to combine.
Add the espresso powder, baking soda, and 1/2 teaspoon of sea salt to the mixing bowl, stirring so as to thoroughly combine all of the ingredients. Pour in the all-purpose flour, beat, and then follow that with the whole wheat flour. Pour the whole wheat flour into the mixing bowl slowly, stirring constantly. Feel free to add more whole wheat flour if you think the dough is still too runny. Add the chocolate chunks and beat so the pieces of chocolatey deliciousness are well-dispersed throughout the batter.
Make little balls of dough (about 1 tablespoon each in size) and place them on the baking sheets, about one to two inches apart. If you want to make mega big cookies, make the balls of dough about 2 tablespoons each in size (and make sure you place them further apart on the baking sheets). Loosely sprinkle the 1 1/2 tablespoons of sea salt over the tops of the dough balls on the baking sheets before placing the sheets in the oven.
Bake the cookies for about 12 to 15 minutes, or until the sides of the cookies start to brown and the tops of the cookies are golden. Allow the cookies to cool before serving.
Do you have a favorite cookie recipe? Please share in the comments!