Ingredients

The following ingredients have 12 Servings
  • 3/4 cup (168g) unsalted butter, room temperature
  • 3/4 cup (108g) brown sugar
  • 1/4 cup (52) sugar
  • 2 tbsp instant powdered espresso
  • 1 tsp hot water
  • 3/4 tsp vanilla extract
  • 1 egg
  • 2 cups (260g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chunks

Instruction

  • Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  • 2. In a very small bowl, combine the hot water and instant espresso and stir until the espresso is dissolved. Mixture will be thick.
  • 3. Add the espresso mixture to the butter mixture and mix to combine.
  • 4. Add the egg and vanilla extract and mix until well combined.
  • 5. In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until well combined.
  • 6. Stir in the chocolate chunks.
  • 7. Make balls of cookie dough about 2 tablespoons in size. Refrigerate the dough for about 2 hours, or for up to 3 days.
  • 8. Preheat oven to 350°F (176°C) and line a cookie sheet with a silicone baking mat or parchment paper.
  • . Place the balls of cookie dough onto the cookie sheet and bake for 8-10 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they’ll continue to cook and firm as they cool. 10
  • Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling