Photo: Linda Pugliese; Styling: Mary Clayton Carl
Hands-on Time
25 Mins
Total Time
1 Hour 55 Mins
Yield
Makes 16 servings

Not your everday chocolate chip cookie. This recipes adds brown sugar and coffee granules to the batter, mixes in rich chunks of semisweet chocolate, and finishes with a light dusting of flake salt. Are you drooling yet?

How to Make It

Step 1

Preheat oven to 350°. Line 2 large baking sheets with parchment paper.

Step 2

Combine sugars and coffee granules in the bowl of a stand mixer. Melt butter in a medium saucepan over medium-high heat. Cook 3 to 4 minutes or until butter bubbles and begins to brown. Pour butter over sugar mixture; beat at medium-low speed for 2 minutes. Beat in vanilla and 3/4 teaspoon salt. Add eggs and egg yolk; beat until just combined.

Step 3

Whisk together flour, cornstarch, baking powder, and baking soda in a medium bowl. Add flour mixture to sugar mixture; mix at low speed until just combined. Stir in choc­olate. Refrigerate dough at least 1 hour.

Step 4

Scoop half of dough into 16 equal balls (about 1 1/2 tablespoons each) and place 8 balls, about 2 inches apart, onto each prepared baking sheet. Bake 8 minutes. Rotate pans; bake 6 to 7 minutes or until edges are golden brown. Sprinkle cookies evenly with 1/4 teaspoon salt; let cool on baking sheets 5 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough and remaining 1/4 teaspoon salt.

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