These taste kind of like a mocha, in cookie form—what could be better than that for an afternoon or after dinner pick-me-up? They’re soft and fudgy, and might even be better the day after they’re baked (if they last that long).
INGREDIENTS
2 tbsp. instant espresso
2 tbsp. whole milk
2 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. kosher salt
1 c. (2 sticks) butter, melted
1 c. packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. semisweet chocolate chips
Flaky sea salt, for garnish
DIRECTIONS
1.Adjust racks to center and lower-third position and preheat oven to 350°. Line 2 large baking sheets with parchment. In a small bowl, combine espresso powder and milk and stir until dissolved.
2.In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3.In another large bowl, whisk together butter and sugar. Add eggs and whisk until lightened in color, about 2 minutes. Add espresso mixture and vanilla and whisk until combined. Add dry ingredients and stir until just a few dry streaks remain. Add chocolate chips and stir until just combined. Using a medium cookie scoop (about 3 tablespoons), scoop dough onto baking sheets about 2” apart. Top with flaky sea salt.
4.Bake until edges are just set, 10 minutes. Let cool on baking sheets for 10 minutes, then transfer to a cooling rack to let cool completely.
