Espresso Chocolate Chunk Cookies
packed light brown sugar
chopped semisweet chocolate
Preheat oven to 350°F and line two to three baking sheets with parchment paper.
Cream butter and brown sugar on medium speed with a mixer until combined and fluffy. Add vanilla and egg; mix until just combined.
Add flour, espresso powder, baking soda, cornstarch, and salt. Mix on low speed until just combined, and then medium speed until completely combined. Fold in half of chopped chocolate.
Using a cookie scoop, scoop dough onto the prepared baking sheet, arranging 2-inches apart. Press about 5 to 6 additional chocolate chunks onto the top of each ball of dough.
Bake cookies for 8 to 10 minutes, or until crisp around the edges. Remove from oven and sprinkle with sea salt. Let cookies cool on pans for a few minutes before transferring to a cooling rack.
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