Sometimes you need a cookie..or two…or three! These Espresso Chocolate Chip Cookies will put a little pep in your step and a smile on your face.

makes 24 4

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tbsp instant espresso
1 tbsp pure vanilla extract
1 egg plus 1 egg yolk
2 cups (1 bag) semisweet or dark chocolate chips

Pre heat the oven to 325 degrees Fahrenheit with the racks in the middle. Prepare two baking sheets with cooking spray or line with parchment paper.
In a bowl, whisk together the flours, baking soda, salt and cinnamon.
In the bowl of a stand mixer, beat the butter with the sugars and espresso with the paddle attachment on medium speed until well combined ~ about 2 minutes. Add the vanilla and egg & egg yolk. Beat on medium speed until creamy, about 3 minutes.
Reduce the mixer speed to low and beat until everything just comes together. Turn off the mixer and fold in the chocolate chips with a spatula.
Place even amounts of cookie dough on the baking sheets, you can make smaller or larger cookies. For my 4 inch cookies I used about 2 tablespoons of batter.
Bake for 10-12 minutes for smaller cookies and about 15 minutes for larger ones. The edges should be slightly golden brown when done.
Remove from the oven, let cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.