Espresso Chocolate Chip Cookies

Updated at: Wed, 27 Sep 2023 02:02:41 GMT

Step 1

Preheat oven to 350°F (177°C). While it's heating up, line a large baking sheet with parchment paper. Set Aside.

Step 2

Whisk the flour, baking soda, and salt together in a large bowl.

Step 3

In a medium bowl, whisk the melted butter, brown sugar, espresso powder, and granulated sugar together until no sugar lumps remain. Add the vanilla extract, and mix again. Finally, add in the egg, and whisk until the ingredients are all well-incorporated.

Step 4

Add the wet ingredients to the dry ingredients and mix together with a large spoon or rubber spatula.

Step 5

Fold in the chocolate chips.

Step 6

Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or ideally, overnight.

Step 7

After the dough has chilled, take it out of the fridge, and allow it to slightly soften at room temperature for 5 minutes.

Step 8

Using a cookie scoop or a large spoon, scoop each cookie to your desired size, and roll each into a ball. Repeat with remaining dough. You should have enough for 24 cookies.

Step 9

Bake the cookies for 15–18 minutes or until the edges are very lightly browned, and the cookies have flattened a fair amount.

Step 10

Take the cookies out of the oven, and leave them to cool on the baking sheet for 10 minutes. After cooling on the baking sheet, transfer cookies to a wire rack and have them cool completely.

Step 11

Pour yourself a cup a tea or a glass of your preferred "milk" beverage, and enjoy! Your cookies will stay fresh, when covered at room temperature, for up to 1 week. :)

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