Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and instant espresso powder.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined. The dough will be thick and slightly sticky.
- Fold in the chocolate chips until evenly distributed.
Baking
- Using a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for about 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition
Notes
Best enjoyed warm, right out of the oven, with milk or coffee. You can also sandwich two cookies with a scoop of vanilla ice cream or sprinkle sea salt on top before serving. For variations, substitute half the all-purpose flour with oat flour for a gluten-free option; add nuts; or use different types of chocolate chips.