Espresso Chocolate Chip Cookies

Indulge in the irresistible fusion of rich chocolate and bold espresso in these delightful cookies. Each bite delivers a perfect balance of sweetness and coffee-infused decadence, making them a hit for any occasion.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 24

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 tsp vanilla extract

2 tsp instant espresso powder

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract and espresso powder.

4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Gradually mix the dry ingredients into the wet mixture until well combined.

6. Fold in the chocolate chips and walnuts, if using.

7. Drop rounded tablespoons of dough onto the prepared baking sheets.

8. Bake for 10-12 minutes, or until the edges are golden brown.

9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Reheating

To reheat, place cookies in a 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.