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?
3/4 cup granulated sugar
2/3 cup light brown sugar, packed
1 teaspoon instant coffee granules
1 cup unsalted butter
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons flake salt, divided
2 large eggs
1 large egg yolk
2 1/3 cups all-purpose flour
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
8 ounces semisweet chocolate, chopped into chunks
How to Make It
Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
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.
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.
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.