Chocolate Chip Cookies with a Twist

These delightful chocolate chip cookies balance traditional flavors with a hint of creativity. Infused with a touch of sea salt and a hint of espresso powder, they offer a rich chocolate experience with a chewy texture that's simply irresistible. Perfect for dessert or a sweet snack, they meet dietary needs by being nut-free and can be made with gluten-free flour for those with dietary restrictions.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 teaspoon espresso powder (optional)
• Flaky sea salt for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until just combined. Do not overmix.
6. Fold in the chocolate chips and espresso powder, if using.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Sprinkle a small pinch of flaky sea salt on top of each cookie before baking.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.