Chocolate Chip Cookies (Espresso)

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 1/2 cup (100g) granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 3/4 cups (345g) all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 cups (340g) chocolate chips
• 1 tbsp instant espresso powder

Method

1. Heat oven to 350°F. Line baking sheets with parchment.
2. Cream butter and sugars until fluffy.
3. Beat in eggs and vanilla.
4. Mix in flour, baking soda, and salt just until combined.
5. Add espresso powder with dry ingredients.
6. Fold in chocolate chips.
7. Scoop 2-tbsp mounds and bake 10–12 minutes until edges are set. Cool 5 minutes on the sheet.

Notes

Chilling the dough 30 minutes makes thicker cookies.