Espresso Double Chocolate Chip Cookies
If you love chocolate chip cookies, you'll probably appreciate the coffee flavor of these tasty treats. Espresso powder adds a subtle kick to the sweetness and chocolate flavor, making the cookies a bit more sophisticated. A recipe that features creamed butter and sugar will aerate and integrate the ingredients without overpowering the rest of the ingredients. The recipe is also vegan and gluten-free. So what's the catch?
Ingredients
- 1 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons Illy Espresso
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter softened
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 5 ounces semisweet chocolate chips
Instructions
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
- 2.In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and 2 teaspoons of water; set aside.
- 3.In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.
- 4.Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.
Video
Notes
They're certified gluten-free, vegan, kosher Pareve, and non-GMO-verified. They're a delicious way to indulge in a rich, decadent treat!