Espresso Chocolate Chip Cookies

These rich espresso chocolate chip cookies are a coffee lover's dream! Imagine a warm cookie with buttery, crisp edges surrounding a soft center packed with a deep coffee flavor and pools of melted, gooey chocolate.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Servings: 28 cookies

Calories: 121 kcal per serving

Ingredients

270 grams - all-purpose flour
2 teaspoons - baking powder
170 grams - unsalted butter
160 grams - light brown sugar
100 grams - granulated sugar
24 grams - espresso powder
1 tsp - kosher salt
1 - egg
1 tsp - vanilla extract
113 grams - dark chocolate

Instructions

In a medium bowl combine the flour and baking powder. Set aside.
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.
Beat in the egg and vanilla until fully combined.
Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
Fold in the chocolate with a rubber spatula until evenly distributed.
Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.
Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
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.
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.
Allow to cool completely on the baking sheet, then top with flaky sea salt and enjoy!

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