How to get through the week: bake these Salted Espresso Chocolate Chip Cookies!⠀
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Makes 12 cookies⠀
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145 grams all purpose flour⠀
1/4 + 1/8 teaspoon baking soda⠀
1/8 teaspoon ground nutmeg⠀
1 teaspoon espresso powder⠀
90 grams unsalted butter, sifted⠀
135 grams dark brown sugar⠀
1 large egg⠀
1 teaspoon vanilla extract⠀
150 grams chocolate chips⠀
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1 tablespoon Martha’s Vineyard Premium Sea Salt⠀
1 teaspoon espresso powder⠀
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Preheat oven to 375F. Whisk together flour, baking soda, nutmeg, and espresso powder. Set aside.⠀
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In mixer, cream together butter and sugar for ten minutes. Add egg and vanilla.⠀
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Dump in dry ingredients and chocolate chips. Mix just until incorporated.⠀
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Roll into balls and place on greased/parchment baking tray. Crush the MV Sea Salt with the espresso powder and sprinkle on top of dough balls.⠀
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Bake between 10-15 minutes, depending on size. Let cool five minutes for the perfect cookie!
