Double Chocolate Espresso Cookies

These delicious cookies are bursting with chocolate and coffee flavor, just waiting to be devoured!

Ingredients:
1⅓ cups (305 g) unsalted butter, softened
1½ cups packed (291 g) light brown sugar
1 cup (220 g) granulated sugar
2 large eggs
1 T. pure vanilla extract
3 cups (384 g) all-purpose flour
¼ cup (28 g) unsweetened cocoa powder
1½ tsp salt
1 tsp. baking soda
2 tsp. finely ground coffee beans or espresso powder
12 oz. bittersweet chocolate chips
flaky sea salt for sprinkling, optional

Instructions:
Cream butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the eggs and vanilla and beat until well blended, about another minute on medium-high speed. Whisk flour, cocoa, salt, baking soda, and ground coffee beans together in separate bowl. Add to butter mixture and combine with a spatula or wooden spoon (or very briefly with paddle attachment) until just blended. Add the chocolate chips and stir till combined. The dough will be stiff.
Portion into 1¾ oz (48 g) sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. If you have a digital scale, this is easy; if you have no scale, use a small ice cream scoop or some other uniform measuring device. Chill the portioned balls for at least one hour but preferably 24 hours. Keep portioned balls in the fridge for up to 1 week or freeze for months.
Preheat oven to 375°F. Place portioned balls nicely spaced on an ungreased or parchment-lined jelly roll pan. Sprinkle with sea salt if using. Bake for 11 minutes, rotating the sheet halfway through cooking. Keep a close watch. You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.

Note: For best results, make the dough ahead of time: after mixing the dough, portion it into 48 g balls and refrigerate the balls in an airtight container for at least 24 hours and up to 1 week.

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