Makes 30 to 36 cookies
Prep Time 15 minutes
Baking Time 9 to 10 minutes
- 1 cup butter, cubed
- 1/3 cup sugar
- 1 1/4 cups dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons coarsely ground espresso beans
- 2 1/3 cups (16 ounces) semisweet chocolate chips
1 Beat butter and sugars together in a bowl.
2 Add eggs one at a time until well blended, then add vanilla extract.
3 In a separate bowl, combine all-purpose flour, baking soda, salt, and ground espresso. Mix to combine.
4 Gradually add the flour mixture to the batter. Mix and then stir in semisweet chocolate chips.
5 Place dough in an airtight container and chill for at least 1 hour or overnight before baking.
6 Preheat oven to 375ºF. Remove dough from the refrigerator and allow to thaw at room temperature for about 20 minutes.
7 Using a 30-gram ice cream scooper, scoop dough onto a silicone mat- or parchment paper-lined cookie sheet, keeping cookies 2 inches apart.
8 Bake for 9 to 10 minutes or until edges are slightly golden and centers are still slightly soft. Allow to cool for 5 minutes before serving. Store in an airtight container at room temperature for about 4 days.
Photography by Louie Aguinaldo | Styling by Paulynn Chang Afable | Props from Rustan's Department Store (hotel line plate) and Gourdo's (small round cooling rack)