For the chocolate and coffee lover.
Time: 40 minutes
Makes: 24 cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup dark cocoa
- 2 tablespoons instant espresso powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups white chocolate chips
- 1 cup dark chocolate chips
Directions:
- Preheat oven to 350 degrees.
- On a large piece of parchment paper, sift together the flour, cocoa, espresso powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy. Scrape down the sides of the bowl.
- Add the egg 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.
- Tuen 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.
- Use an ice cream scoop and drop 24 equally sized portions of dough onto the prepared cookie sheets, about 1 1/2 inches apart. Use the palm of your hand to press down lightly on the top of each to flatten slightly.
- Bake in the preheated oven for 15 to 17 minutes or until the cookies are firm around the edges but still slightly soft in the centre.
- Remove from the oven and transfer the cookies to wire racks to cool.
Notes:
- Recipe from Butter Baked Goods.
Rave Reviews:
- Justin, Brittany, Vince, Sarah, Mike