Expresso Chocolate Chip Cookies
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.
Equipment
- 3 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 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)
Instructions
- 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.
Notes
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]Nutrition
Calories: 133kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 55mgPotassium: 74mgFiber: 1gSugar: 10gVitamin A: 99IUCalcium: 18mgIron: 1mg
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