Expresso Chocolate Chip Cookies
Teresa Ambra
Expresso Chocolate Chip Cookies are fantastic! Get your caffeine fix with these bad boys! They're made with expresso chocolate chip morsels for a full explosion of chocolate and coffee flavors. Perfect for Christmas Cookie Exchanges or holiday parties. Every bite will knock your socks off.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 66
Calories 133 kcal
1 cup unsalted butter softened (2 sticks) 1/2 cup granulated sugar 1 1/2 cups light brown sugar packed 2 large eggs 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring) 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods) 3/4 tsp. sea salt 1 tsp. baking powder 1 tsp. baking soda 24 oz. bag expresso baking chips (two 12-ounce bags)
Preheat oven to 350°.
In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
Stir in flour and expresso chocolate chips with a wooden spoon to combine.
Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
Place in freezer for about 15 minutes.
Bake cookies for about 12-15 minutes or until edges are light brown.
Rotate cookie sheets on racks every six minutes during baking time.
Cool completely.
NOTE: I was baking three cookie sheets at a time. My cookies took about 18 minutes to bake.
© Can’t Stay Out of the Kitchen
[nutrition-label]
Calories: 133 kcal Carbohydrates: 16 g Protein: 1 g Fat: 7 g Saturated Fat: 4 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 2 g Trans Fat: 0.1 g Cholesterol: 14 mg Sodium: 55 mg Potassium: 74 mg Fiber: 1 g Sugar: 10 g Vitamin A: 99 IU Calcium: 18 mg Iron: 1 mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, coffee, cookie, dessert