Espresso Choco-Chunk Cookies

photo by nameerkan



- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12-18 pieces
- Serves:
- 12-18
ingredients
- 2 cups flour
- 1⁄2 cup cocoa
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 tablespoons espresso granules, instant
- 1 teaspoon pure vanilla extract
- 3⁄4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1⁄2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 7 ounces semi-sweet chocolate chips
directions
- Preheat oven to 325°F.
- In a medium bowl, whisk flour, cocoa, salt and baking soda.
- In a small bowl, stir espresso, vanilla and 1 tablespoon hot water. Set aside.
- Cream butter and sugars together until light and fluffy (5 minutes).
- Add egg and egg yolk until bended.
- Pour in the espresso mixture and mix well on low speed.
- Add flour in small batches just until combined. Stir in chocolate chips.
- Use 2 oz. ice cream scooper, space them 3 inches apart on baking sheet.
- Bake for 20 minutes until set.
- Let cool completely.
- Serve with a glass of milk.
- To die for!
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
Excellent cookie. When reading the instructions and it said to mix sugars and only one sugar was listed, I googled the recipe. There should be 1/2 cup white sugar listed in addition to the brown sugar. The recipe also stated to line cookie sheets with parchment paper. Mine baked in 18 minutes and I used regular instant coffee and put equal amounts of semi-sweet chocolate chips and white vanilla chips. Very good cookie. Made for Fall PAC 08. Thanks Shygirl.
-
so good! love the espresso mixed in it. I used brown sugar and sugar substitute and used pure chocolate chips for some, and others were a mixture of chocolate peanut butter swirls (chips). So delicious! Didn't need to flatten them either with the back of my hand as it spreads by itself so good thing they were spaced more than an inch apart. Chewy coffee chocolaty delicious! Thanks for sharing, shygirl!
see 5 more reviews