Double Chocolate Espresso Cookies

Step 1/6

• 1⅓ cups butter
• 1 cup sugar
• ⅔ cup brown sugar
• 1 egg (large)
• 1 tsp vanilla extract
• 2 tbsp espresso

• hand mixer with dough hook
• rubber spatula
• bowl (large)

Preheat oven to 350° F / 175° C. Using a mixer, beat butter and sugars until light. Add egg, vanilla extract and espresso. Mix until well combined.

Step 2/6

• 3 cups flour
• ½ cup unsweetened cocoa powder
• 2 tbsp instant espresso powder
• ½ tsp baking soda
• ½ tsp salt

• whisk
• bowl (large)

Mix cocoa powder, flour, baking soda, salt and espresso powder in a separate bowl.

Step 3/6

• hand mixer with beaters

Slowly add dry ingredients to the butter mixture.

Step 4/6

• 1⅓ cups semi-sweet chocolate chips

• wooden spoon

Add chocolate chips to the batter. Alternatively, you can use chopped baking chocolate.

Step 5/6

• parchment paper
• baking sheet

Line baking sheet with parchment paper. Drop dough on the sheet using a rounded tablespoon.