coffee-lovers espresso chip cookies
Wonderful combination of crispy and chewy, not-too-sweet with just a hint of coffee that hits the spot.
Ingredients
- 3/4 cup butter (1 1/2 sticks)
- 1 cup semi-sweet chocolate morsels
- 1 1/2 cups unbleached all-purpose flour (see Recipe Notes)
- 3/4 cup unsweetened baking cocoa powder
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 2/3 cups Nestle Toll House Espresso Morsels (9-ounce package)
Instructions
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Preheat oven to 325°F.
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Using a double boiler, melt the butter and semi-sweet chocolate morsels over medium heat. Or in a small pot over very low heat. Allow mixture to cool to room temperature.
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In a small bowl, combine the flour, cocoa powder, salt and baking soda. Set aside.
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In a large mixer bowl, beat the sugar, eggs and vanilla extract until well-combined and fluffy. Gradually add the cooled chocolate mixture to the egg mixture; beat until combined. Gradually add the flour mixture; beat until just incorporated.
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Using a rubber spatula or wooden spoon, stir in the espresso morsels.
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Drop onto ungreased baking sheet by rounded tablespoons. Bake for 8 to 10 minutes or until edges are firm, but center is still slightly soft.
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Cool cookies on baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.
Recipe Notes
- If using a digital food scale to measure the weight of the flour, it can vary depending on the particular flour used. In this presentation, I used Sunrise Flour Mill's Heritage White Flour, which weighs in at 157 grams per cup, thereby using a total of 235 grams.
- It is good practice, when experimenting with different flours, to make some notes on the various weights so that you can easily make any adjustment that may be necessary when following a recipe.