2tbspinstant espresso powderI used finely ground instant coffee
1cuppacked dark brown sugar
1 1/2cupschopped semisweet chocolate or semisweet chocolate chips
Preheat oven to 350 F. Line cookie sheets with parchment paper. I prefer to use the rimless sheets.
In a bowl, whisk together the flour, espresso powder, baking powder, baking soda and salt until well combined. Set aside.
In a large bowl with electric mixer on medium speed, cream butter, shortening. brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in the chocolate chips.
Using a cookie scoops or spoons, drop tablespoonfuls of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 10-12 minutes, or until edges start to turn lightly golden brown.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Cool your cookie sheet before adding another batch of cookies to it. Since it’s winter time, I find it rather easy to place the cookie sheet outside. I use two large sheets, that way while one is cooling, the other can go in the oven.
This recipe for Chocolate Chip Espresso Cookies was printed from AmandasCookin.com - https://amandascookin.com/chocolate-chip-espresso-cookies/ and can only be printed for education or personal use.