Step 1

Preheat the oven 300° F. Line a cookie sheet with a silicone baking mat or parchment.

Step 2

In a stand mixer with a paddle attachment, or in a large bowl, cream butter, brown sugar, and sugar until light and fluffy.

Step 3

Stir vanilla and espresso powder together. Beat egg and vanilla mixture into butter and sugar for 30 seconds longer, or until well mixed, using a spatula to scrape down the sides as necessary.

Step 4

Sift together flour, baking powder, baking soda, and salt. Add flour mixture to batter and mix on low speed until it's fully incorporated.

Step 5

Stir in chocolate chunks.

Step 6

Using a large cookie scoop (I use a 3 tbsp scoop, or a #scoop the cookie dough onto the prepared cookie sheet about 3-inches apart.

Step 7

Bake 10-12 minutes. Do NOT over-bake. The cookies will not appear done when you take them out, but they will set up as they cool.

Step 8

Sprinkle with flaky sea salt and let cool for 5-10 minutes before transferring the cookies to a cooling rack.