DOUBLE CHOCOLATE ESPRESSO COOKIES
Makes 50-55 cookies
Makes 50-55 cookies
- 2 1/4 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 tablespoons finely ground dark roast coffee
- 2 eggs, room temperature
- 2 1/2 cups flour
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces semisweet chocolate chips
- Preheat oven to 350
- Cream butter, sugars and coffee until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
- In a separate bowl whisk together dry ingredients: flour, cocoa powder, baking soda and salt.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
- Line a baking sheet with parchment paper. Using two teaspoons or a cookie scoop, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve. Enjoy.
