Dark and white chocolate espresso cookies

Step 1/8

Preheat the oven to 350 F or around 175 or 180 C

Step 2/8

• 16 g All Purpose Flour
• 2¾ g unsweetened cocoa powder
• ⅛ tbsp instant espresso powder
• ⅛ tsp baking soda
• ⅛ tsp salt

In a large bowl, sift together the flour, cocoa, espresso powder, baking soda and salt. Set aside.

Step 3/8

• 15⅛ g butter (room temperature)
• 10 g caster sugar
• 10⅔ g brown sugar

In a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium to high speed until light and fluffy. Scrape down the sides of the bowl.

Step 4/8

• ⅛ eggs (large)
• ⅛ tsp vanilla extract

Add the eggs one at a time and beat briefly after each addition. Scrape down the sides of the bowl. Add the vanilla and beat again to combine. Scrape down the sides of the bowl.

Step 5/8

• 12⅔ g unsweetened chocolate
• 12⅔ g white chocolate chips

Turn the mixer to low and add the dry ingredients and mix until fully combined. Add the white and dark chocolate chips and mix again to fully distribute.

Step 6/8

• ice cream scoop

Use an ice cream scoop to drop equally sized portions of dough onto the prepared cookie sheets, about 1 and a half inches apart. Use the palm of your hand to press down lightly on the top of each to flatten slightly.

Step 7/8

Bake in the preheated oven to 15 to 17 minutes or until the cookies are firm around the edges but still slightly soft in the center.

Step 8/8

Remove from the oven and transfer the cookies to wire racks to cool.

Enjoy your meal!