Bite into these intense Espresso Chocolate Chip Cookies, and you will get an explosion of flavors. They are vibrant, full of flavor, and chewy. Every batch makes around two dozen, so they are great when you want to feed a crowd.
Ingredients
1 ¾cupsall-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1 ½teaspoonsinstant espresso powder
1/2cup1 stick unsalted butter, at room temperature
1cuppacked light brown sugar
3tablespoonsgranulated sugar
1large egg, at room temperature
2teaspoonsvanilla extract
1 ½cupssemisweet chocolate chips
Instructions
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.