espresso chocolate chip cookies

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adapted from baking bites

these are really yummy! it’s a bit difficult to tell when they’re done baking, though, because you really want to take them out when they don’t quite seem done yet. i waited a liiiittle too long– and while they are definitely delicious, they would be even better if they were a bit softer and more brownie-like. also, i think next time i would add a bit more espresso powder.

Espresso Chocolate Chip Cookies

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 1/4 cup espresso powder
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl. cream together butter and sugar until light. Beat in eggs, one at a time, followed by cocoa powder, espresso powder and vanilla extract. Mix ingredients for 1-2 minutes, or until completely combined.
With the mixer on low speed, gradually blend in the flour mixture until no streaks of dry ingredients remain. Stir in chocolate chips.
Shape dough into 1-inch balls and drop onto prepared baking sheet.
Bake for 9-11 minutes, until cookies are set but still soft.
Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

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