Salted Coffee Chocolate Chip Cookies
Serves: 24 cookies
  • 8 ounces unsalted butter
  • 1¼ cups packed demerara sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 2¼ cups plain flour
  • 2 tsp cornstarch
  • 2 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt (I use fleur de sel)
  • 1 cup bitter-sweet dark chocolate chips (I use a mixture of 55% and 70%)
  • Fleur de sel for sprinkling
  1. Preheat oven to 190°C.
  2. In a heavy bottom saucepan, melt butter. When it foams, whisk it continuously till it browns. Set it aside to cool.
  3. In a large mixing bowl, sift flour, cornstarch and baking soda. Add in coffee powder and sea salt and mix to combine.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat cooled butter and sugar on medium high speed until combined, about 3 minutes.
  5. Add in eggs and vanilla extract and beat to combine.
  6. Turn mixer speed to low and add in flour mixture in 3 parts. Do not over mix.
  7. Fold in chocolate chips.
  8. Using an ice-cream scoop, place scoops of cookie batter 2 inches apart on a baking tray lined with baking paper or non-stick baking mat.
  9. Sprinkle sea salt on each cookie.
  10. Bake for 12-15 minutes, until edges are slightly brown.
  11. Allow it to cool on a cooling rack.
  12. Store in an air-tight cookie jar for up to 4 days at room temperature or freeze it for a longer storage.
Recipe adapted from Kevin and Amanda.
Recipe by Delicacious | A Food Blog at