Meet your new go-to cookie recipe. With three minor tweaks to the classic Toll House cookie recipe, these changes deliver major impact in the flavor department. The addition of espresso powder, along with more brown sugar than white, and double the vanilla extract, the flavor of these cookies is elevated to rock star status for me. Without a doubt, these are one of my all time favorites.

INGREDIENTS
2 sticks butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla
1 tsp. instant coffee or espresso powder
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
12 oz. semi-sweet chocolate pieces
fleur de sal or Maldon salt, for finishing

DIRECTIONS
Preheat the oven to 375°.
First, beat the sugars and butter in mixing bowl until light and fluffy, about 3-4 minutes. Next, add the espresso powder and vanilla. Then, blend in the eggs, one at a time, and mix well. Add the combined flour, baking soda and salt; mix well to combine.

Finally, stir in the chocolate chips and scoop spoonfuls onto a non-greased (or parchment lined) cookie sheet and bake for 10-12 minutes, until golden brown. When done, remove them from the oven and immediately sprinkle a pinch of the finishing salt on each cookie. Allow to cool briefly and then try and resist these!

NOTES
Obviously, the addition of a cup of walnuts or pecans is always an excellent option. Because I have some that do not like nuts (crazy, I know), I often add nuts to half the dough and then everyone is happy!

To elevate this even further, you can try a really good baking chocolate, in bar form, then roughly chopped. Aside from the flavor which is a step up, the texture is a nice departure with the chunks instead of the morsels. Either way, you can’t go wrong.