Espresso chocolate chip cookies with vanilla bean and sea salt flakes. A small batch, because these are irresistible. 

Salty Vanilla Bean Espresso Chocolate Chip Cookies

This post is sponsored by Kerrygold, a butter brand that I’ve worked with for 7+ years, and love to the moon and back. 

I don’t expect you to remember the ridiculously long name of this recipe for the best chocolate chip cookies everrrrrr. I just need you to make these.

These cookies show my desperation:  I’m desperate to sell my house, currently.

If you follow me on instagram, where I’m notoriously whiney and guilty of over-sharing, you’ll know that we sold our house, and then the contract fell through one week later. And while I was still in shock and reeling from how quickly it all happened, my realtor was so very calm and insisted the best thing to do is to get back on the market, fast.

So, I consented to another freaking Open House (which, if you ask me, Open Houses are full of nothing but looky-loos with zero intentions/abilities of buying a house and nosy neighbors. None of which would bother me if I could be sure that everyone took their shoes off in my house. But I know that they didn’t. Ugh).

Salty Vanilla Bean Espresso Chocolate Chip Cookies

ANYWAY, I took 10 deep breaths to calm the anxiety that is ‘strangers in my house’ and then decided to make cookies for the occasion. But not just any cookies: salty vanilla bean espresso chocolate chip cookies!

Espresso chocolate chip cookies cure all:

I make a pretty mean small batch of chocolate chip cookies. Mainly, they’re famous because they have espresso powder and too much vanilla. And probably too much salt. (Side note: this is the best espresso powder in the world, and this is the exact finishing salt I use on my cookies).

So, if more is good and too much is even better, I decided to amp up all of those flavors. I used vanilla beans (because quite honestly, I’m out of vanilla extract and I’m trying not to buy things because of the upcoming move), a quadruple amount of espresso powder, and salted butter. More specifically: my beloved Kerrygold salted butter.

And even though I used salted butter, I still added salt to the dough. Oh, and then I still sprinkled salt on them once they were done baking. To me, a well-salted cookie is what make it irresistible, and makes it taste like it came from the bakery. Stay with me through the salt. If you’re squeamish, use only 1/8 teaspoon of salt and leave off the salty dust before serving. You’ll still love these salty vanilla bean espresso chocolate chip cookies.

These cookies are so full of the good stuff that I thought for sure that someone would buy my house after one bite. (Spoiler alert: they didn’t).

If you’re not going to call and tell me you want to buy my house, at least call and tell me that you liked my cookies? Please?

Yield: 1 dozen

Salty Vanilla Bean Espresso Chocolate Chip Cookies

Salty Vanilla Bean Espresso Chocolate Chip Cookies

Small batch of vanilla bean chocolate chip cookies. With espresso powder and salt.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 6 tablespoons Kerrygold salted butter (in the gold package!)
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 of a vanilla bean, sliced open and scraped
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 heaping teaspoon instant espresso powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
  2. In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
  3. Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
  4. Next, add the egg yolk and the insides from the vanilla bean, and beat until just combined.
  5. Whisk together the flour, salt, espresso powder, baking soda and baking powder in a separate bowl.
  6. Sprinkle the flour on top of the butter mixture, and beat just until combined.
  7. Stir in the chocolate chips.
  8. Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
  9. Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
  10. Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.