Salted Dark Chocolate Espresso Cookies

crisp edges, gooey middle, delicious all over

These cookies are really fat- like this big boy is dense, which is probably for the best because if they were any lighter I would have eaten at least ten, or died trying.

Ingredients:

• 1/2 cup unsalted browned butter, softened

• 1 cup white sugar

• 1 tbsp molasses

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 tsp espresso powder

• 1/4 tsp cinnamon powder

• 1/2 tsp baking soda

• 1 tsp baking powder

• 2 tsps salt

• 1 egg, room temperature

• 1.5-2 cups all-purpose flour

• 1 cup cocoa powder

• 1 tbsp cocoa nibs or finely chopped unsweetened chocolate

• 2 cups bittersweet chocolate chips

• 1 tsp sea salt flakes (for top)

Directions:

1. In a large electric mixing bowl, cream together the butter, sugar, molasses, vanilla, espresso, cinnamon, baking powder, baking soda, and salt.

2. Using a paddle attachment, beat in the egg, and gradually mix in the flour and cocoa powder.

3. Fold in chocolate chips and cocoa nibs.

4. Scoop onto a parchment paper lined baking sheet and place in the fridge for 25 minutes to 3 days (cover with plastic wrap if you refrigerate for over 8 hours).

5. Bake at 400 degrees Fahrenheit for 10-15 mins, or until edges slightly darken.

6. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Sprinkle with sea salt flakes and voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.