Espresso Chocolate Chip Cookies
Here’s one cookie that coffee lovers will fall head over heels for! Thick and chewy cookies bursting with melty chocolate chips and packed with delicious coffee flavor. Baking these cookies low and slow give you that perfect cookie with a soft center and slightly crisp exterior. These cookies can be baked right away, but if you have the time definitely chill the dough in the refrigerator for at least 2 hours and up to 36 hours. Refrigerating the dough gives the cookies an even richer taste, with stronger coffee hints and a definite brown sugar presence.
After days of unreliable and slow internet connections in Sedona and the Grand Canyon, we finally made it to Scottsdale, Arizona for Andrew’s conference where the internet connection is super fast. We have really enjoyed traveling around Arizona these past few days. The Grand Canyon was absolutely breathtaking! Have you ever made it out to the Grand Canyon before? I highly recommend it! Just make sure you plan well in advance to book a mule trip around the south rim of the canyon. You have to make reservations for the trip up to 13 months in advance! unfortunately, we didn’t know 13 months ahead of time that we would be coming out to the Grand Canyon so we did not get to take the mule trip. But I guess there is always next time, right? I was so surprised to see that in many places along the rim there was nothing stopping you from falling off the side of the canyon. I was going crazy watching all of these people walk right up to the very edge. I was certain I was going to see someone fall off the side!
The next few days we will be in hot and sunny Scottsdale, Arizona for Andrew’s Dermatopathology conference. I always love how conferences are planned in really nice and warm places. Have you ever been to Scottsdale or Phoenix? I would love to hear about some great restaurants, shopping or activities that you would recommend!
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Espresso Chocolate Chip Cookies
- 1 ¾ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ teaspoons instant espresso powder
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups semisweet chocolate chips
- In a medium bowl, flour, baking powder, baking soda, salt and espresso powder; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
- Cover the bowl tightly and place in refrigerator for at least 2 hours or up to 36 hours.
- Preheat the oven to 300°F. Line 2 cookie sheets with parchment paper.
- Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Press the dough down to spread it into roughly a 1 1/2 to 2-inch circle. Bake for about 14-15 minutes or until edges are set. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.
Yields: about 24 cookies
Prep Time: 2 hours and 15 minutes (includes chilling time)
Bake Time: 15 minutes