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Espresso chocolate chip cookies
A delicious espresso chocolate chip cookie recipe.
Prep Time
15 mins
Cook Time
15 mins
Servings:
34
Course:
Baked Goods
Cuisine:
American
Ingredients
- 320 gm 2 cups flour
- 1/2 t baking soda
- 1/4 t salt
- 170 g butter melted, salted
- 150 g brown sugar Demerara, 1 cup
- 130 g sugar white, ½ cup
- 2 T instant espresso powder 2 teaspoons
- 1 T vanilla extract
- 1 egg
- 1 egg yolk
- 350 g dark chocolate chips
- sea salt flakes optional, for sprinkling
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.
Cup of Yum
Notes
- These cookies will last for a few weeks in a sealed cookie jar.