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Espresso Chocolate Chip Cookies

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Espresso Chocolate Chip Cookies combine the bold flavor of espresso with the sweet, gooey goodness of chocolate chips, creating a deeply satisfying treat perfect for coffee lovers and dessert enthusiasts alike.

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons espresso powder

1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla extract, mixing until fully incorporated.
  5. Dissolve the espresso powder in a tablespoon of hot water, then add it to the wet mixture, stirring to combine.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
  8. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 8-10 minutes, or until the edges are golden brown but the centers are still soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an even bolder coffee flavor, increase the espresso powder to 3 tablespoons.
  • Add 1/2 cup of chopped walnuts or pecans for an extra crunch.
  • Swap the semi-sweet chocolate chips for dark chocolate chips for a richer chocolate taste.
  • For a vegan option, substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
  • Store cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage.
  • Reheat cookies in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.
  • If using brewed coffee instead of espresso powder, reduce the liquid in the recipe slightly.
  • Chill the dough for 10-15 minutes before baking to prevent cookies from spreading too much.
  • Refrigerate dough for up to 48 hours or freeze it for up to 3 months.
  • If you prefer a sweeter cookie, use milk chocolate chips instead of semi-sweet.
  • Make these cookies gluten-free by using a 1:1 gluten-free flour blend.
  • For extra sweetness, drizzle a simple glaze made of powdered sugar and coffee or espresso over cooled cookies.

Nutrition

Find it online: https://recipesbyjanet.com/espresso-chocolate-chip-cookies/