Espresso Chocolate Chip Cookies
Deliciously soft and chewy Espresso Chocolate Chip Cookies made with espresso-vanilla dough, melty chocolate chips, and flaky sea salt.
Equipment
- Mixing Bowl
- Stand Mixer
- baking sheet
- parchment paper
- spatula
Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons espresso powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups butter, softened to room temperature
- 0.5 cups brown sugar packed
- 0.33 cups granulated sugar
- 1 egg
- 2 teaspoons vanilla extract store-bought or homemade
- 1 cup semisweet chocolate chips
- flaky sea salt optional
Instructions
- In a medium bowl, whisk together the flour, espresso powder, cornstarch, baking soda and salt until combined. Set aside.
- Using a separate mixing bowl, cream together the softened butter and sugars on medium-high speed until light and fluffy, about 2 minutes.
- Add egg and vanilla, and beat on medium speed until combined.
- Add the dry ingredient mixture, and beat on medium-low speed until just combined. Fold in the chocolate chips by hand.
- Transfer the dough to an airtight container and refrigerate for 2 hours, or until chilled through.
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop out and roll dough balls that are 1-inch in diameter. Place on the baking sheet and bake for 10-12 minutes.
- Let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if desired.
- Serve warm and enjoy!
Notes
The prep time does not include chilling time, which can vary. To speed up chilling, roll dough balls, chill on the baking sheet for 15 minutes, then bake.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg
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