Culture Espresso Chocolate Chip Cookies
Biscuits with a rick espresso taste are tempered by the bittersweet flavour of chocolate chips to become an experience not to be missed. Recommended in particular for coffee aficionados, these biscuits go down into the mouth softly but ending in a light crispness at margins. Simple and great for any time - they begin presenteed in a novel way to enjoy thin butter cream or sugar cookies which was (though you might not know it from the children's song) extremely popular with factory workers as well as at aristocratic garden parties.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Cookie scoop or tablespoon
- Wire rack for cooling
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Fold in the chocolate chips until evenly distributed.
- Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier option, you can use coconut sugar instead of regular granulated sugar, or substitute almond flour for a gluten-free version.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- For a richer flavor, consider using dark chocolate chips or adding a dash of cinnamon to the dough.
- Freezing the dough: Scoop dough balls and freeze them on a baking sheet before transferring to a ziplock bag. When you're ready to bake, just add a couple of extra minutes to the baking time.
