Ingredients
Scale
- 2 sticks unsalted butter, at room temperature
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3 tablespoons instant espresso powder
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- Coarse or flaked sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Beat the butter and sugars together until light and creamy. Add the eggs, one at a time, and beat to combine. Add the vanilla.
- Combine the flour, cocoa powder, baking soda, fine sea salt, and espresso powder in a medium bowl. Mix well.
- Add half of the dry ingredients to the butter mixture and beat to combine. Repeat with the other half. Gently stir in the chocolate chips.
- Scoop the dough into even balls and place on the prepared baking sheets. Sprinkle each cookie ball with the coarse sea salt.
- Bake for 10-12 minutes or until the cookies are set in the middle. Allow to cool on the baking sheets for a minute and then transfer to wire racks to finish cooling.
- Keep leftover cookies in an airtight container for up to a week.