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Recipe: Espresso Chocolate Chip Cookies

Authoradmin
DifficultyBeginner

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.

These Espresso Chocolate Chip Cookies will put a little pep in your step and a smile on your face. Get the recipe on MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 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
1

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.

2

In a bowl, whisk together the flours, baking soda, salt and cinnamon.

3

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.

4

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.

5

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.

6

Bake for 10-12 minutes for smaller cookies and about 15 minutes for larger ones. The edges should be slightly golden brown when done.

7

Remove from the oven, let cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Ingredients

 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

Directions

1

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.

2

In a bowl, whisk together the flours, baking soda, salt and cinnamon.

3

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.

4

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.

5

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.

6

Bake for 10-12 minutes for smaller cookies and about 15 minutes for larger ones. The edges should be slightly golden brown when done.

7

Remove from the oven, let cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Recipe: Espresso Chocolate Chip Cookies

~ Marla Meridith

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