Espresso Salted Dark Chocolate Chunk Cookies

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.

In a bowl, sift together flours, espresso powder, baking soda and salt.

In a standing mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes. Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.

Add flour mixture to wet ingredients and stir until just combined. Then add chopped chocolate.

Form the dough into tablespoon-sized balls. Place onto prepared baking sheets. Leave an inch apart between cookies. Sprinkle sea salt on top of each cookie ball.

Bake for 10 to 12 minutes until edges are slightly brown. Transfer to wire rack and cool completely.