These soft, chewy Espresso Chocolate Chip Cookies are full of dark chocolate chips and chocolate-coated espresso beans, for a delicious coffee lovers treat!
1cupdark chocolate chips or chopped dark chocolate bar
Garnish: Flaky sea salt
Instructions
Beat butter & shortening until soft & creamy.
Continue beating while gradually adding sugars.
Add egg and vanilla extract and mix well.
Combine flour, espresso powder, baking soda & salt. Gradually add to butter mixture and beat until well incorporated.
Stir in espresso beans and chocolate pieces or chocolate chips.
Wrap with wax paper or plastic wrap and chill for 1 hour to overnight. Overnight will give you the best flavor and less spreading of your cookies.
Preheat oven to 350°F.
Using a small to medium scoop, scoop cookie dough onto ungreased cookie sheets, leaving 2" between cookies. Sprinkle with a little flaky sea salt, if desired.
Bake for 8-10 minutes or until lightly browned.
Allow to cool for 3-4 minutes on cookie sheets then remove to wire rack & let cool completely.
Notes
STORING/FREEZINGStoring: Store the cookies at room temperature for up to 6 days or in the refrigerator for up to 8 days.Freezing: Allow the cookies to cool then transfer them to a freezer-safe container or plastic freezer bag. Freeze them for up to 3 months.