Espresso Chocolate Chip Cookies: An Incredible Secret Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tablespoons brewed espresso (cooled)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup dark chocolate chips (optional)
- 1 tablespoon instant espresso powder (optional, for extra flavor)
Instructions
Creating the perfect batch of Espresso Chocolate Chip Cookies is easy if you follow these steps:
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Espresso: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the brewed espresso and vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the semi-sweet and dark chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop the Dough: Use a cookie scoop or spoon to drop tablespoon-sized amounts of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Cool: Remove from the oven and let the cookies sit on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.
- Enjoy: Once cooled, these cookies are ready to be enjoyed with a cup of coffee or milk!