Espresso Chocolate Chip Cookies
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Espresso Chocolate Chip Cookies
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The combination of espresso and dark chocoolate give these cookies a complex flavor, and a jolt of caffeine you never knew you need!
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Ingredients
- 2.5 cups all-purpose flour 301 grams
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/3 ticks butter 150 grams, salted; melted
- 1 1/3 cups white sugar 150 grams
- 1 1/3 cups light brown sugar 150 grams, or dark brown sugar
- 1 egg yolk
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate chunks
- 1 tbsp espresso powder
Instructions
- Melt the salted butter in the microwave, add the espresso powder and let cool for 2-3 minutes.
- In a large mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and let sit for about five minutes.
- Add the eggs and vanilla to the mixture and mix on medium speed for another 3-4 minutes. The batter should be light-colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients just until combined. Don't overmix.
- Add in the chocolate chunks and fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough usually makes about 16-18 cookies, depending on the size.
- Place mixture in the fridge for at least 2 hours (ideally overnight).
- Pre-heat oven to 325F degrees.
- On a cookie sheet lined with parchment paper or a silicone mat, place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 12-16 minutes. The sides should start to brown on the sides but the center will look soft.
- Remove from oven, and rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes.
- The cookies will be too soft when they are fresh from the oven and will harden as they cool
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