Sea Salt Espresso Chocolate Chip Cookies

About a month ago, I posted my definitive list of best chocolate chip cookie recipes. When I did, I got a message from my best friend’s Aunt Gail.

Gail sent me her recipe for espresso chocolate chip cookies with sea salt sprinkled on top. I was excited to try them because I love a coffee chocolate combo, and, as you probably guessed from my definitive rankings of chocolate chip cookies, I love sea salt. I’m a big fan of any sweet recipe that has salt. It’s all about balance.

I made these cookies last night as part of my anxiety baking during COVID-19. Everything was going well until I put them in the oven. I thought I spaced them an inch and a half apart, but apparently, that was not far enough. I took the baking sheets out of the oven and the cookies had all run together.

A part of me wished I would have messed up even more and it would have become a cookie dough sheet cake. Another part of me was ashamed because usually, I don’t make rookie mistakes. The biggest part of me was like, oh well. I moved on.

This morning I separated a few and had them with coffee. I guess the moral of the story is, there are bigger things to worry about than if cookies all run together on the sheet, especially at times like this. Also, as long as the end product still tastes good, you shouldn’t care.

I’m including Gail’s recipe below for those of you who asked for it. I’ll also leave you with this playlist. It’s gotten me through some rough moments this week.

Sea Salt Espresso Chocolate Chip Cookies


1/2 cup (113 g) unsalted butter
2 tsp instant espresso powder
1/2 cup (99 g) granulated sugar
1/2 cup (106 g) light brown sugar
1 large egg
2 tsp pure vanilla extract
1 cup (120 g) all-purpose flour
1/2 tsp baking soda
8 oz (226 g) dark chocolate, roughly chopped


Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter over medium heat. Turn off the heat and stir in the espresso powder. Make sure to turn off the heat because the espresso will burn if you’re not careful.

Transfer the mixture to a medium heat-safe bowl, and let cool for about 5 minutes. Add the granulated sugar and brown sugar to the butter and whisk to combine. Add the egg and vanilla extract and whisk well to combine.

With a silicone spatula, add the flour and baking soda and stir the mixture just until it is fully incorporated. Stir in the chocolate chunks, then cover the bowl with plastic wrap and refrigerate the dough for 25 to 30 minutes.

Line two baking sheets with parchment paper or silicone baking mats. Scoop the dough into 1/4-cup-sized balls onto the prepared baking sheets, leaving at least 2 inches between each cookie to allow room for spreading.

Bake the cookies until they are set around the edges, 12 to 15 minutes. Cool completely on the baking sheet.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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