Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter ((1 stick))
  • 1 cup light brown sugar, (loosely packed)
  • 1/2 cup granulated sugar
  • 1 egg ((large))
  • 1 egg yolk ((large))
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 3 tablespoons instant espresso granules, (dissolved in 3 tablespoons warm water)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 ounces semisweet chocolate chips
  • 10 ounces peppermint crunch baking chips

Instruction

  • Preheat the oven to 350 degrees F.
  • Place the butter in a medium pot and melt it over low heat.
  • Remove from heat and stir in the sugars.
  • Crack in the eggs, stirring vigorously.
  • Add the vanilla, then the flour, cocoa powder, espresso, baking soda, and salt. Stir until fully incorporated.
  • Fold in the chips, and scoop 2-tablespoon sized balls onto parchment-lined baking sheets. Chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake the cookies for 10-12 minutes. Edges should be set, but the middle of the cookies should still be soft.