Valentines day seems to be on many minds this week. These cookies offer a huge dose of chocolate with a hint of sea salt and ground espresso. The kids will love them as the espresso is so subtle and the adults are sure to pick up on the added ingredients that make these so unique. You cannot go wrong with these cookies. For a softer cookie, be sure to take them out just at 11-12 minutes, the center will look soft but will set while cooling on the tray.
1/2 c unsalted butter, at room temperature
1/2 c granulated sugar
1/2 c brown sugar
1 large egg
1 tsp pure vanilla extract
1 ½ c all-purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp Sea Salt salt
1 tbs instant espresso powder
3/4 c milk-chocolate chips
3/4 c semi-sweet chocolate chips
Heat oven to 350°F.
Sift together the flour, cocoa, baking soda, baking powder, salt, and espresso powder. Set aside.
Cream the butter and sugars in a large bowl with an electric mixer on medium speed, until fluffy. Add the egg and vanilla and mix until incorporated. On low-speed, add the dry ingredients to the butter mixture. Mix until fully incorporated. Fold in the chocolate chips.
Using a 1 ½ inch ice cream or cookie scoop, scoop the batter into the same size (1 1/2 inch) balls. Place on prepared cookie sheets lined with parchment paper, 2 inches apart.
Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer them to a wire rack.