An innovation that forever changed my life. Say hello to chocolate chip espresso cookies, adapted from Toll House’s chocolate chip cookie recipe. For even more fun, check out this recipe posted on Spoon
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
2 cups flour
1/4 cup cocoa powder
1/4 cup espresso powder (or finely ground coffee)
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
1/2 cup granulated sugar
1 cup brown sugar (packed)
1 teaspoon vanilla extract
1 bag semi-sweet chocolate chips (10-12 oz)
Preheat the oven to 375°F.
Mix flour, cocoa powder, espresso powder, baking soda, and salt in a medium bowl.
Beat together the butter, sugar, brown sugar, and vanilla extract until fully combined.
Beat in eggs one at a time.
Add dry ingredients to wet ingredients gradually until fully combined.
Stir in chocolate chips
Spoon dough onto a cookie sheet lined with parchment paper using a spoon, making cookies as equal in size as possible. You can make the cookies whatever size you want; I usually make them about 2-3 tablespoons each.
Bake for 12-14 minutes.
Remove from oven and place on cooling rack for 20-30 minutes.