Ingredients:

  • 1.25 cups all-purpose flour
  • 1 stick (8 Tbsp) unsalted butter, melted
  • 0.5 cup packed light brown sugar
  • 0.3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 Tbsp instant espresso powder
  • 1 cup dark chocolate chips or chunks

Instructions:

  1. Melt the butter completely. Transfer the melted butter to a large mixing bowl, taking care not to burn it (optional: brown the butter slightly for a deeper flavor).
  2. Add the brown sugar, granulated sugar, salt, and instant espresso powder to the melted butter. Whisk vigorously until fully combined and the mixture is smooth.
  3. Whisk in the egg and vanilla extract until the mixture is homogeneous and slightly paler brown.
  4. In a separate bowl, whisk together the all-purpose flour and baking soda.
  5. Gradually incorporate the dry ingredients into the wet ingredients, mixing only until just combined. Do not overmix, as this develops gluten and makes the cookies tough.
  6. Fold in the dark chocolate chips or chunks until evenly distributed.
  7. Cover the dough tightly and chill in the refrigerator for a minimum of 2 hours (PT2H) to solidify the fats and prevent spreading, ensuring a chewy texture.
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop chilled dough into 2-3 ounce balls (yielding 12 total cookies) and place them 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft and slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.