Espresso Double Chocolate Chip Cookies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours cookbook
Yield: About 36 cookies
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup sugar
- 2/3 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons instant espresso powder
- 2 eggs, preferably room temperature
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (one 16 oz. bag) semisweet chocolate chips
- Preheat the oven to 375 degrees Fahrenheit.
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) beat the butter for about a minute.
- Mix in the sugar and brown sugar on medium speed, and beat until fluffy (about two minutes).
- Add the vanilla extract and espresso powder and mix until well incorporated.
- Beat in the eggs.
- Place a sifter over the bowl, and add the flour, cocoa, baking soda and salt. Sift it into the bowl, then mix the flour in with the butter mixture just until incorporated.
- Mix in the chocolate chips, just until incorporated.
- Place in heaping tablespoonfuls onto an ungreased cookie sheet, about two inches apart.
- Bake for about 10 minutes, until they’re set and appear somewhat dry around the edges. Turn around the cookie sheet halfway through to help the cookies bake evenly.
- Let the cookies sit on the cookie sheet for about five minutes, then carefully transfer to a wire rack to cool completely.