From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Espresso Chocolate Chip Cookies
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Instructions
1
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In a medium bowl combine the flour and baking powder. Set aside.
2
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In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugars, espresso powder, and salt for 2-3 minutes until light & fluffy.
3
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Beat in the egg and vanilla until fully combined.
4
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Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
5
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Fold in the chocolate with a rubber spatula until evenly distributed.
6
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Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.
7
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Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
8
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Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 10-12 minutes until barely golden on the edges.
9
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Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.
10
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Allow to cool completely on the baking sheet, then top with flaky sea salt and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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