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Espresso and Sea Salt Cookies

Espresso and Sea Salt Cookies

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. 1 cup butter
  2. 1 cup brown sugar
  3. 1/2 cup granulated sugar
  4. 2 eggs
  5. 2 cups all-purpose flour
  6. 1/2 cup cocoa powder
  7. 1 tablespoon espresso powder
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon sea salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle a small pinch of additional sea salt on top of each cookie dough ball for extra flavor and visual appeal.
  8. 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.
  9. 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.
  10. Carefully transfer cookies to a wire rack to cool completely. The cookies will continue to set and develop a chewy texture as they cool.
  11. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Tips

  1. 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.
  2. Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies, so keep it gentle!
  3. 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.
  4. 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.
  5. 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.
  6. 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

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