Chocolate Chunk Cookies

Yield: about 4 dozen cookies

2¼   cups unbleached, all-purpose flour
1      teaspoon baking soda
1      teaspoon kosher salt
½     teaspoon espresso powder
16   tablespoons (2 sticks) unsalted
        butter, cut into 1-inch pieces,
        room temperature
1     cup packed light brown sugar
½    cup granulated sugar
2     large eggs, room temperature
1½ teaspoons pure vanilla extract
2    cups chopped bittersweet chocolate
      flaked sea salt, for sprinkling

Nutritional information per cookie:
Calories 132 (47% from fat) • carb. 16g • pro. 1g fat 7g • sat. fat 4g • chol. 18mg • sod. 78mg • calc. 1mg • fiber 0g

1. Insert the chopping blade into the work bowl of the food processor. Add the flour, baking soda, salt, and espresso powder and process on Low to sift, at least 30 seconds. Transfer to a separate bowl; reserve.
2. Reinsert the chopping blade into the work bowl. Add the butter and sugars and process on Low until creamy, stopping to scrape down as necessary.
3. Combine the eggs and vanilla extract a liquid measuring cup. While processing on Low, add the eggs and vanilla extract, 1 egg at a time, and process until combined. Stop to scrape down. Add the dry ingredients and process on Mix until no flour is visible. Use a spatula to create a well in the dough and add the chopped chocolate and process on Mix until just combined.
4. Scoop the dough into even, golf ball-sized rounds and place on a parchment-lined tray or baking sheet. Wrap well and allow to chill for a minimum of 1 hour, or up to overnight.
5. Preheat oven to 350°F with racks in the lower and upper thirds of the oven. Line two baking sheets with parchment paper.
6. Once the oven has preheated, divide the chilled, portioned dough between the prepared
baking sheets and bake until just browned and set at the edges, about 15 minutes. Remove and immediately sprinkle baked cookies with a pinch of flaked sea salt. Allow pans to cool prior to baking remaining dough.