1/2teaspooninstant espresso powder (optional- I like to add it for a richer chocolatey flavour)
1/4teaspoonsalt
1/2cupbuttersoftened
2/3cupsugar
1/3cupbrown sugar
2largeeggs
1teaspoonvanilla extract
1cupchocolate chips
Instructions
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In a large bowl, mix together the four, cocoa powder, instant espresso powder, salt and baking soda. Set aside.
In the bowl of your stand mixer, beat the butter and sugars until fluffy (a couple of minutes). Add the eggs and vanilla extract and mix to combine.
Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Remove the bowl from the stand mixer and stir in the chocolate chips.
Cover bowl with plastic food wrap and place in the fridge to set for 2 hours (the dough will be too sticky to handle without chilling it).
Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball. Place the dough balls on the baking sheets, 2 inches apart. Press down slightly.
Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword chocolate chip cookies, chocolate chips
Tried this recipe?Leave a star rating and comment below to let us know how it was!