Chocolate Chip Espresso Cookies

Chocolate Chip Espresso Cookies
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)

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