Chocolate espresso cookies with pink salt


Salted sweet things — they are everywhere.  And with good reason: it’s delicious.

Why pink salt in particular?  It’s what I had around.  Sea salt will do nicely, too, of course.

I made these for my team at the office. You DEFINITELY want me as a coworker, in case you hadn’t heard.

Let’s get to it!

♫ Suggested listening: es-press yourself! ♫

Click to listen: Charles Wright & the Watts 103rd Street Rhythm Band – “Express Yourself”

Adapted from My Daily Morsel


  • 10 ounces bittersweet or semi-sweet chocolate chips (or bar, roughly chopped)
  • 6 tablespoons unsalted butter (or, if salted, omit kosher salt below)
  • 2 tablespoons espresso powder
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt (omit if using salted butter)
  • 2 large eggs, at room temperature
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • Pink salt or sea salt, for sprinkling


  • Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Or, if you’re me and don’t even know what a double-boiler looks like, you can do this:

Choc espresso 4

  • Once all is well melted, remove from the heat and let cool slightly.
  • Whisk together the flour, baking powder, and salt in a small bowl to combine.
  • Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  • Preheat the oven to 325°F and line a few baking sheets with parchment paper or Silpat.
  • Roll the dough into little balls and space them about 1 inch apart — seriously, they spread.

Choc espresso 2

  • Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.

Choc espresso 1

See what I mean about the spreading?

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