Description

Espresso Chocolate Chip Cookies are rich, chewy treats infused with bold espresso flavor and loaded with melty chocolate chips — perfect for coffee lovers.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp instant espresso powder
2 cups semisweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips.
Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are golden but the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use high-quality espresso powder for the best flavor.
Dough can be chilled for 30 minutes to prevent spreading.
Store in an airtight container for up to 5 days.