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?

Recipe by Coastal Living December 2015

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Credit: Linda Pugliese; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
25 mins
total:
1 hr 55 mins
Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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