Salted Espresso Rye Chocolate Chip Cookies

You guys, I have no words….

I know I’m supposed to be a “food blogger” and as such I should probably be a little a lot more skilled and eloquent with my writing abilities – but what can I say, these cookies have just left me speechless. I may even go as far as to say that they are my new all-time favourite…

That’s right, I went just threw out the “favourite” card. So now you know for sure that these cookies mean some serious business…

The other day I found the most amazing specialty cooking store in Vancouver called The Gourmet Warehouse, and spent a slightly embarrassing amount of time perusing the salt section and also just straight up drooling in the chocolate aisle.

Seriously, I don’t know how I have gone through life not knowing about this amazing place. I can honestly say very seriously that this store has changed my life; more specifically the chocolate aisle of this store has changed my life. I bought, not one, not two, not three but four different kinds of dark chocolate… yep sure did.

What possessed you to buy four different kinds of dark chocolate you ask? Well let me tell you… I did this all for you guys. Because I was on a very serious mission – and that mission was to  find the absolute best chocolate for melting on a chocolate chip cookie, so that you guys can make chocolate chip cookies that look all melty, gooey delicious like this every time.

And I am very excited to say, that I have found the perfect cookie chocolate. I mean honestly, just look at those melty puddles!!! Pretty sure I could just stare into them all day long.

So grab a pen and paper, because you are going to want to write this down. Cote D’Azur Belgian Bittersweet Chocolate Wafers 74% Cacao. These are frigen magic people, and so unbelievable delicious I can’t even tell you. You must experience this chocolate for yourself. I am obsessed… felt like I should say that just in case that wasn’t already clear 😛

Anyways, I’m done rambling now because I want to get to what you’re really here for – this bad ass recipe. Salted Espresso Rye Chocolate Chip Cookies. You guys these are a serious game changer. The rye flour gives them so much flavour and pairs incredibly with the bittersweet chocolate, espresso and sea salt. You’re going to love them I promise. And if you bake a batch, please, please tag me in them because I want to see all your melty cookie goodness!

Happy baking!

KP xoxo

Salted Espresso Rye Chocolate Chip Cookies

Things you need…
1 cup unsalted butter, softened
1 cup dark brown sugar
3/4 cup granulated sugar
1 large egg
1 tbsp pure vanilla extract
1 tbsp espresso powder
3/4 cup rye flour
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
3/4 tsp coffee salt ** if you can’t find coffee salt, you could just use regular salt
1 cup dark chocolate, chopped **I find good quality belgian chocolate makes for the best melt 😀
1/2 cup milk chocolate chopped

1 tbsp flaky sea salt for sprinkling, optional

How to make…
Preheat oven to 350F degrees and line a baking sheet with parchment paper.

In a large mixing bowl, cream together butter and sugars until pale and creamy. Add in your egg and beat on high until fluffy. Add in your vanilla, and espresso powder; mix on high until combined.

In a small bowl, whisk together flours, baking soda, baking powder, salt and cinnamon. Add dry ingredients to the wet ingredients and beat on low until it starts to come together; increase the speed and beat until completely combined. Beat in your chopped chocolate and mix to combine.

Use a large cookie scoop to portion the dough into large balls – you should end up with about 16. You could also make them smaller to end up with 24.

Bake the cookies 1 pan at a time. Bake for 10-12 minutes (depending on the size) or until the edges are golden. If your cookies are a little underbaked, so don’t worry if the centers don’t look quite set, they will continue to cook once you remove them from the oven and just be soft, chewy, delicious!

Once your cookies are out of the oven, sprinkle them with flaky sea salt