Chewy, gooey, oozing with chocolate, and caffeinated to boot.
Yield: 3dozen
Ingredients
2sticks1 cup unsalted butter, room temperature
1cupsugar
2/3cuplight brown sugar
2teaspoonsvanilla extract
1 1/2tablespoonsinstant espresso powder
2eggspreferably room temperature
1 1/4cupsall-purpose flour
3/4cupunsweetened cocoa powder
3/4teaspoonbaking soda
1teaspoonsalt
2cupsone 16 oz. bag semisweet chocolate chips
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 vanilla extract and espresso powder and mix until well incorporated.
Beat in the eggs.
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.
Mix in the chocolate chips, just until incorporated.
Place in heaping tablespoonfuls onto an ungreased cookie sheet, about two inches apart.
Bake for about 10 minutes, until they're 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.