Espresso chocolate chip cookies

Name: Espresso chocolate chip cookies
Prep time: 15 min
Cook time: 15 min
Yield: 34 serving
Ingredients: 320 gm; 1/2 t baking soda; 1/4 t salt; 170 g salted butter; 150 g 1 cup Demerara brown sugar; 130 g ½ cup white sugar; 2 T + 2t instant espresso powder; 1 T vanilla extract; 1 egg; 1 egg yolk; 350 g dark chocolate chips; sea salt flakes for sprinkling

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Prep Time
15 mins
Cook Time
15 mins
Servings
34
Course
Baked Goods
Cuisine
American

Espresso chocolate chip cookies

Quade Mayo

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A delicious espresso chocolate chip cookie recipe.

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Ingredients

Servings

320 gm 2 cups flour
1/2 t baking soda
1/4 t salt
170 g salted butter melted
150 g 1 cup Demerara brown sugar
130 g ½ cup white sugar
2 T + 2t instant espresso powder
1 T vanilla extract
1 egg
1 egg yolk
350 g dark chocolate chips
sea salt flakes for sprinkling optional

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Instructions

Preheat the oven to 165C and line 3 baking sheets with baking paper.
Sift the flour, salt and baking soda and set aside.
Using an electric mixer beat the melted butter, vanilla, espresso powder and sugar for about 2 minutes. Add the eggs and continue to beat until light and fluffy.
Add the remaining dry ingredients and mix briefly until just combined.
Stir in the chocolate chips by hand.
You can make either big or small cookies, but I like around 20ml of cookie dough scooped into more or less even balls, allowing 3cm between the cookies for spreading.
Lightly sprinkle each cookie with a little sea salt (optional), and bake for 10 – 12 minutes for a softer and smaller cookie, or a little longer – 15 – 17 minutes for a bigger and crunchier cookie.