How to get through the week: bake this #MVSSrecipe: Salted Espresso Chocolate Chip Cookies!

Makes 12 cookies

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

1 tablespoon Martha’s Vineyard Premium Sea Salt
1 teaspoon espresso powder

Preheat oven to 375F. Whisk together flour, baking soda, nutmeg, and espresso powder. Set aside.

In mixer, cream together butter and sugar for ten minutes. Add egg and vanilla.

Dump in dry ingredients and chocolate chips. Mix just until incorporated.

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.

Bake between 10-15 minutes, depending on size. Let cool five minutes for the perfect cookie!

See it on Instagram