Espresso Chocolate Chip Cookies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 55 cookies
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement