Espresso Chocolate Chip Cookies
Soft and chewy chocolate chip cookies flavored with espresso powder.
Servings 15 to 20 cookies
- 1/2 cup unsalted butter at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 teaspoons espresso powder
- 1 1/2 cups chocolate chips divided
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. Set aside.
Beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla and beat until combined, scraping the bowl as needed.
In a separate bowl, combine flour, baking powder, baking soda, salt, and espresso powder.
Add the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in 1 cup of chocolate chips.
Roll the dough into approximately 1 1/2 tablespoon balls (or use a cookie scoop). Set on the prepared cookie sheets, leaving a couple of inches in between for spreading. Press the remaining 1/2 cup of chocolate chips onto the tops of the mounds of dough (this will help the chocolate chips be more visible). Bake for 10-12 minutes. Cool completely on the baking sheet.
Calories: 255kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 95mg | Potassium: 49mg | Sugar: 25g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg