Instructions

1. In a medium bowl, whisk together flour, salt, baking soda, and espresso powder. Set aside.
2. In the work bowl of a stand mixer fitted with the paddle attachment, mix white sugar, brown sugar, and molasses. Add in softened butter and cream on medium speed for about 1 minute. Add the egg, yolk, and vanilla extract and mix until well combined.
3. Slowly incorporate the flour mixture into the work bowl until thoroughly combined. Mix in chocolate chips and then cover and chill the dough for at least 20 minutes up to 24 hours.
4. Preheat oven to 375 degrees.
5. Scoop balls of dough and place onto the muffin top pan I mentioned in my blog post to reduce spreading, or a regular sheet pan lined with parchment paper. Lightly sprinkle each dough ball with a few flecks of sea salt.
6. Bake for 8 to 10 minutes until golden brown. Cool in pan for five minutes then transfer to a wire rack to cool completely and then store in an airtight container.