Espresso Chocolate Chip Cookies
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
55 cookies
ingredients
- 1 1⁄4 cups butter, softened overnight at room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1⁄4 cups cake flour, sifted
- 3⁄4 cup dark cocoa
- 3 tablespoons whole espresso beans
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 12 ounces white chocolate chips
directions
- Heat oven to 350°F.
- Grind the espresso beans to a fine powder.
- Combine flour, cocoa, ground espresso beans, baking soda and salt.
- In a stand mixer, cream butter and sugar at medium speed until light and fluffy (~5 min).
- Add eggs and vanilla extract. Beat well at medium speed for 2 minute.
- Slowly add the flour/cocoa to the creamed mixture over 12 minutes. If the powder escapes the mixer, you are adding it too quickly!
- Stir in chocolate chips at slow speed to give the final cookie dough.
- Using a leveled ice cream scoop, drop measures onto parchment paper on a cookie sheet. Leave the space of a drop between each new one. Bake for 9 minutes. The cookies will rise and still be soft when removed from the oven.
- Cool for 5 minute on the sheet. Transfer to a wire rack to cool completely.
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