December 30, 2018
Just when you thought Christmas cookie season was over
These are my new favorite cookies.
And that’s saying a lot because I love pretty much every different type of cookie. Honestly, I don’t think I can name a cookie I don’t like.
However, these are on another level. Maybe it’s because I’m a coffee lover, but these cookies are chewy, chocolate-y, and caffeinated. However, feel free to use decaf coffee granules!
10/10 recommend 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Espresso Chocolate Chip Cookies.
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 1/2 cup light, packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons instant coffee granules
- 3/4 cup semisweet chocolate chips
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 3 minutes. Whisk in egg, about 1 minute. Beat in vanilla and almond extracts. Beat in flour, baking soda, salt, and coffee granules until just combined. Fold in chocolate chips. Wrap with plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Take about 1 tablespoon of dough per cookie, and roll into a ball. Place on cookie sheet. Bake cookies for 5-7 minutes or until slightly golden. Do not overbake – if anything, underbake them since they will cook more on the hot baking sheet while they’re cooling. Enjoy with coffee or a glass of cold milk!
