Salted Chocolate Chip Espresso Cookies are thick and chewy chocolate chip cookies with a hint of espresso flavor. They’re finished with flaky sea salt fresh out of the oven to make these the most irresistible chocolate chip cookies ever!
As much as I’ve baked over the years, it’s surprising how daunting it is to me to bake a simple batch of chocolate chip cookies. So daunting, I have zero chocolate chip cookie recipes on the blog. That’s horrible! The truth is, I’ve spent so much time focusing on things that intimidate me like pie crust, meringues and cake rolls, that I’ve overlooked the basics. I’ve told you before that I don’t bake cookies much because of the unruly amount of temptation that they bring me, but that’s going to change, my friends. From here on out, I’m making cookie baking a priority, and I’ll give away most of them if I have to.
A few months ago during my marathon cookie baking project for a school luncheon, I made my Salted Caramel Chocolate Dipped Coconut Macaroons, Lemon Burst Cookies, and basic chocolate chip cookies. I planned to post the chocolate chip cookies, but I just wasn’t completely happy with them. I’m a cookie perfectionist, and I wanted them just right. What’s just right? In my eyes, they should be thick and chewy without too much spread, and nice and crispy around the edges. While I loved the flavor, my first batch had a bit more spread than I liked. My second batch was too puffy and almost cake-like. I threw in the towel for the time being and put my chocolate chip cookies on the back burner to tackle another time.
So why did I wait until now? Well, I got home from my Seattle vacation Friday night and I needed to whip up some cookies for my cooking school class reunion lunch at my classmate’s home in Calistoga the next day. I was brainstorming what type of cookie to make to go with his creme fraiche ice cream and fruit. I though it was time to re-visit chocolate chip cookies, especially since my classmates and instructor would be the perfect bunch to give me honest criticism about them.
I decided to use 2 tablespoons less flour than the puffy version, which was exactly 2 tablespoons more flour than the first batch with a bit too much spread. Tell you what, 2 tablespoons made a huge difference, and I could tell just by looking at them that these cookies were just like Goldilocks’ porridge….just right. Crisp edges, minimum spread, and thick enough to make me happy. These were definitely worthy to serve my classmates.
Something I else I need to note in my quest for the “perfect cookie” was how long I chilled the dough. I made the dough Friday night and chilled it overnight in the fridge, pulled it out in the morning and let it sit out on the counter until it was scoop-able. I scooped the dough out quite large — about 1 1/2 tablespoons — and rolled them into balls by hand. I chilled them on the baking sheets for another 15-20 minutes before baking just to make sure. Cookies are temperamental little things, aren’t they?
I think it’s time to get past the science behind cookie baking and discuss how they tasted. I didn’t even taste the cookies before I served them, because I knew the flavors were there from the first two batches. I did adjust the flavor a bit by adding extra espresso powder, and I tasted the dough. The espresso gave this cookie dough the best. flavor. ever. It isn’t too predominant once the cookie is baked, however — it’s just a mild undertone.
It’s no secret that I love salting my desserts, so adding some Maldon flaky sea salt to these cookies as they came out of the oven was no stretch for me. It totally put these cookies over the top, and I’m thrilled to finally have a chocolate chip cookie recipe that I deem worthy here on the blog! Sometimes the simplest things in life are the most difficult…or is it just that I made this whole thing difficult? I think a little of both, but the important thing is it led to these cookies, and I’ll be making plenty more where these came from. And I hope you do, too.