I love changing up a classic chocolate chip cookie and espresso elevates it to a whole new level. I am a coffee lover at heart so adding espresso to my cookies tastes amazing! These are great if you enjoy chewy and flat chocolate chip cookies.
Express Chocolate Chip Cookies
Serving size: 24 cookies
Total Time: 55 minutes
Source: Recipe adapted from vanillabeanblog.
1 3/4 cup all-purpose flour
1 tablespoon ground espresso (or ground coffee)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon of cinnamon
12 tablespoons unsalted butter, room temperature
1 cups granulated sugar
1/2 cups of brown sugar
2 tablespoons mild molasses
1 large egg
1 teaspoon vanilla extract
1/2 cup bittersweet or semisweet chocolate
Step 1: Preheat the oven to 350 degrees.
Step 2: In a medium bowl, mix together the flour, espresso, salt, cinnamon, and baking soda.
Step 3: In a stand mixer fitted with a paddle, beat the butter at medium speed until creamy, about 1 minute. Add the sugars, and beat until fluffy, 2 to 3 minutes. Add the molasses, egg, and vanilla, beating to combine.
Step 4: Add the flour, and beat on low until combined. Using a spatula, add the chocolate chips, and stir to combine.
Step 5: Shape the dough into small-medium size balls (a little larger than a golf ball). Make sure they are equal distance apart. They will spread slightly.
Step 6: Bake for about 12-15 minutes or until desired consistency. I like mine slightly golden brown on the edges with a gooey center.
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