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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup (1 stick) 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 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chunks (or chips)
Preheat oven to 300 F. Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, salt and espresso powder together in a medium bowl. 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. With the mixer on low speed, add the dry ingredients, and beat just until combined. Mix in the chocolate chips.
You can bake the cookies immediately but I liked them better after refrigerating the dough for a few hours (or even overnight).
Portion the dough into 1-2 tablespoon balls (I weighed mine - each was just over 1 oz) and place on the 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 (the cookies do not spread much during baking). Bake for about 14-15 minutes or until edges are set (the cookies will seem underbaked, but as they cool they'll set and be perfectly chewy). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the rack. Makes 20-24 cookies
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ESPRESSO CHOCOLATE CHIP COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup (1 stick) 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 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chunks (or chips)
Preheat oven to 300 F. Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, salt and espresso powder together in a medium bowl. 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. With the mixer on low speed, add the dry ingredients, and beat just until combined. Mix in the chocolate chips.
You can bake the cookies immediately but I liked them better after refrigerating the dough for a few hours (or even overnight).
Portion the dough into 1-2 tablespoon balls (I weighed mine - each was just over 1 oz) and place on the 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 (the cookies do not spread much during baking). Bake for about 14-15 minutes or until edges are set (the cookies will seem underbaked, but as they cool they'll set and be perfectly chewy). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the rack. Makes 20-24 cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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