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Espresso Chocolate Chip Cookies

Deliciously rich espresso chocolate chip cookies, combining classic flavors with an energizing twist.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature for best mixing.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 2 tablespoons espresso powder

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Beat in the eggs one at a time, followed by the vanilla extract. Mix well until fully incorporated.
  4. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and espresso powder.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix.
  6. Gently fold in the chocolate chips.
  7. Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto a lined baking sheet.
  8. Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week, or freeze for up to three months. Reheat in the microwave for 10-15 seconds or in the oven at 350°F for 5 minutes.