When the hubs was whining that I forgot to buy him desserts to pack in his lunch, I decided to whip up some chocolate chip cookies. In 30 minutes or less (minus baking time!) you could be enjoying these amazing cookies. I added some espresso powder to the recipe to jazz it up a little. It’s totally optional. And it doesn’t taste like there’s espresso in there- it just makes the chocolate flavor richer.
Ingredients:
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- ½ cups granulated (white) sugar
- 2 whole eggs
- 2 teaspoons vanilla extract
- 2-¼ cups, all-purpose flour
- 1 teaspoon instant espresso
- 1 teaspoon baking oda
- 1 teaspoon salt
- 2 cups chocolate chips
Preheat oven to 375F.
Mix together butter and both sugars.
Add in eggs and vanilla, mix until combined.
Mix together dry ingredients: flour, instant espresso, baking soda and salt.
Slowly incorporate into wet ingredients.
Add in chocolate chips. Lightly mix. Do not over beat!
I used mini chocolate chips, yummm.
Drop onto a cookie sheet using a cookie dough scoop or two spoons. The dough is super sticky so don’t try to roll them like I did!
Bake for 10-13 minutes. Do not under bake! The edges should be nice and golden brown.
