Indulge your taste buds with a delightful twist on a classic treat: Espresso and Sea Salt Cookies! These decadent cookies combine the rich, robust flavor of espresso with a touch of sea salt, creating an irresistible balance that will leave you craving more. Perfect for coffee lovers and dessert enthusiasts alike, these cookies are not just a snack; they're an experience! With just 27 minutes from prep to plate, you'll be amazed at how quickly you can whip up a batch of these delectable delights. Ready to elevate your cookie game? Read on for the full recipe and discover the secret to baking these mouthwatering morsels!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Dessert
Serves: 24 cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and slightly pale in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth and consistent cookie dough.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, espresso powder, baking soda, and sea salt. Sifting helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow room for spreading.
- Sprinkle a small pinch of additional sea salt on top of each cookie dough ball for extra flavor and visual appeal.
- Bake in the preheated oven for 10-12 minutes. The edges should look set and slightly crisp, while the centers remain soft and slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, which allows them to firm up slightly before transferring.
- Carefully transfer cookies to a wire rack to cool completely. The cookies will continue to set and develop a chewy texture as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use Fresh Ingredients: For the best flavor, ensure your butter is softened and your espresso powder is fresh. This will enhance the overall taste of your cookies.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies, so keep it gentle!
- Chill the Dough (Optional): For thicker cookies with a more defined shape, consider chilling the dough for about 30 minutes before baking. This will help prevent excessive spreading.
- Monitor Baking Time: Every oven is different, so start checking your cookies at the 10-minute mark. They should have set edges and a soft center for that perfect chewy texture.
- Experiment with Toppings: While a sprinkle of sea salt is a must, feel free to get creative! Adding chocolate chips or nuts can elevate your cookies even further.
- Storage Tips: To keep your cookies fresh, store them in an airtight container at room temperature. They can also be frozen for up to 3 months—just make sure to layer them with parchment paper to prevent sticking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg