Espresso Chocolate Chip Cookies

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups butter, softened overnight at room temperature
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups cake flour, sifted
• 3/4 cup dark cocoa
• 3 tablespoons whole espresso beans
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces chocolate chips

Recipe

• 1 heat oven to 350°f.
• 2 grind the espresso beans to a fine powder.
• 3 combine flour, cocoa, ground espresso beans, baking soda and salt.
• 4 in a stand mixer, cream butter and sugar at medium speed until light and fluffy (~5 min).
• 5 add eggs and vanilla extract. beat well at medium speed for 2 minute.
• 6 slowly add the flour/cocoa to the creamed mixture over 12 minutes. if the powder escapes the mixer, you are adding it too quickly!
• 7 stir in chocolate chips at slow speed to give the final cookie dough.
• 8 using a leveled ice cream scoop, drop measures onto parchment paper on a cookie sheet. leave the space of a drop between each new one. bake for 9 minutes. the cookies will rise and still be soft when removed from the oven.
• 9 cool for 5 minute on the sheet. transfer to a wire rack to cool completely.