What’s so special about these cookies is that they are not your regular chocolate chip cookies. They have espresso and sea salt. And that’s all it takes to make these cookies so exquisitely delicious and addictive.

Chocolate chip cookies are quite personal. I like mine with dark chocolate chunks, have to be dark and have to be chunks. There is something about cutting out your chocolate pieces from a chocolate bar that I can never turn away  from when I am making my chocolate chip cookies.

Adding sea salt is another addiction of mine that I will have to tell the world. Because it simply takes your cookies to a whole new level. The oceanic saltiness goes perfectly well with the sweetness from the brown sugar and the chocolate. If you are not into coffee or whatever, just listen to me and try adding a little sea salt in your next batch of chocolate chip cookies. Come back and I am sure we will become friends!

Ingredients (around 24 cookies):
1 cup all-purpose flour
2/3 cup whole wheat flour
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
2/3 cup brown sugar
1/3 cup granulated sugar
1 large egg, room temperature
1 tablespoon vanilla extract
100 grams dark chocolate, chopped into pieces
1 tablespoon flaked sea salt

Directions:
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a bowl, sift together flours, espresso powder, baking soda and salt.
In a standing mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes.
Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.
Add flour mixture to wet ingredients and stir until just combined. Then add chopped chocolate.
Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies. Sprinkles sea salt on top of each cookie ball.
Bake for 10 to 12 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.