Preparation

1. 1. Put the flours, baking soda, salt, and
2. espresso powder into a medium mixing
3. bowl. Mix on Speed 1 to fully combine, at
4. least 30 seconds. Reserve.
5. 2. Put the butter into a large mixing bowl.
6. Mix, starting at Speed 1 and increasing to
7. Speed 3, until light and creamy. Add the
8. sugars and mix on Speeds 2 to 4 until very
9. light, scraping down the sides of the bowl
10. as necessary, where it seems that much
11. of the sugar has dissolved into the butter,
12. about 2 minutes. Add the eggs, one at
13. a time, mixing on Speed 2, and then the
14. vanilla extract. Add the dry ingredients and
15. mix on Speed 2 until just combined, and
16. then add the chopped chocolate and mix
17. on Speed 2 until evenly incorporated.
18. 3. Scoop the dough into even, golf ball-sized
19. rounds and place on a parchment-lined
20. tray or baking sheet. Wrap well with plastic
21. wrap and allow to chill for a minimum of 1
22. hour, or up to overnight.
23. 4. Preheat oven to 350°F with racks in the
24. lower and upper thirds of the oven. Line
25. two baking sheets with parchment paper.
26. 5. Once the oven has preheated, place the
27. chilled dough onto the baking sheets and
28. bake until just browned and set at the
29. edges, about 15 minutes. Remove and
30. immediately sprinkle baked cookies with a
31. pinch of flaked sea salt. Allow pans to cool
32. prior to baking remaining dough.