Chocolate Chip Espresso Cookies

Makes 30 to 36 cookies  
Prep Time 15 minutes  
Baking Time 9 to 10 minutes

 Ingredients

• 1 cup butter, cubed
• 1/3 cup sugar
• 1 1/4 cups dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons coarsely ground espresso beans
• 2 1/3 cups (16 ounces) semisweet chocolate chips

 Method

1  Beat butter and sugars together in a bowl.

2  Add eggs one at a time until well blended, then add vanilla extract.

3  In a separate bowl, combine all-purpose flour, baking soda, salt, and ground espresso. Mix to combine.

4  Gradually add the flour mixture to the batter. Mix and then stir in semisweet chocolate chips.

5  Place dough in an airtight container and chill for at least 1 hour or overnight before baking.

6  Preheat oven to 375ºF. Remove dough from the refrigerator and allow to thaw at room temperature for about 20 minutes.

7  Using a 30-gram ice cream scooper, scoop dough onto a silicone mat- or parchment paper-lined cookie sheet, keeping cookies 2 inches apart.

8  Bake for 9 to 10 minutes or until edges are slightly golden and centers are still slightly soft. Allow to cool for 5 minutes before serving. Store in an airtight container at room temperature for about 4 days.

Photography by Louie Aguinaldo | Styling by Paulynn Chang Afable |  Props from Rustan's Department Store (hotel line plate) and Gourdo's (small round cooling rack)


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