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4120 R185

4120 Espresso Salt Chocolate Chip Cookies

4120 Espresso Salt Chocolate Chip Cookies

Preheat oven to 350°.  In a large bowl or stand mixer, combine butter, brown sugar, and sugar until smooth.  Beat in the eggs one at a time.  Then add the Madagascar Bourbon Vanilla Extract and Vanilla Bean Powder.  In a separate bowl, combine all-purpose flour, baking soda, and Espresso Salt.  Gradually stir flour mixture into the butter mixture and then add the chocolate chips. 

Use an ice cream scoop to place dough onto baking sheets.  Bake for 15-17 minutes or until golden brown.

- 1 cup salted butter, softened

- ¾ cup packed light brown sugar

- ½ cup sugar

- 2 eggs

- 1 teaspoon Madagascar Bourbon Vanilla Extract

- 1 teaspoon Vanilla Bean Powder

- 2 ½ cups all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon (4120) Espresso Salt

- 2 cups chocolate chips

For another element, add some chopped walnuts to the mix

Moist, gooey, chocolatey goodness



More Information
SKU 4120 R185


Tips Notes

Prep Time 15 Minutes
Cook Time 20 Minutes
Total Time 35 Minutes
Yield 30 Cookies
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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