Espresso Double Chocolate Chip Cookies
Chewy, gooey, oozing with chocolate, and caffeinated to boot.
Ingredients
- 1 cup unsalted butter room temp [2 sticks]
- 1 cup sugar
- 2/3 cup light brown sugar
- 2 large eggs
- 1 1/2 tablespoons teaspoon instant espresso powder
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces semisweet chocolate chips 2 cups
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) beat the butter for about a minute.
- Mix in the sugar and brown sugar on medium speed, and beat until fluffy (about two minutes).
- Add the eggs, espresso powder and vanilla, and mix until well incorporated.
- Place a sifter over the bowl, and add the flour, cocoa, baking soda and salt. Sift it into the bowl, then mix the flour in with the butter mixture just until incorporated. If you don't have a sifter, you can mix the dry ingredients together in a medium bowl, then pour it into the stand mixer.
- Mix in the chocolate chips just until incorporated. I like use the stand mixer for a couple of seconds, then use a spatula to finish mixing in the chocolate chips.
- Place in heaping tablespoonfuls onto an ungreased cookie sheet, about two inches apart. I use a cookie scoop.
- Bake for about 9 minutes, until the cookies are set and appear somewhat dry around the edges. Turn around the cookie sheet halfway through to help the cookies bake evenly.
- Let the cookies sit on the cookie sheet for about five minutes, then carefully transfer to a wire rack to cool completely. While the cookies are still warm on the baking sheet, I like to use an inverted drinking glass and swirl it in a circular motion around the cookies to make them perfectly round.
- Store cookies at room temp in an airtight container for up to 5 days. You can also freeze these cookies for up to 3 months.