Espresso Chocolate Chip Cookies are a chewy chocolate chip cookie recipe with espresso powder and almonds.
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 8 minutesminutes
Total Time 13 minutesminutes
Servings 48cookies
Calories 122kcal
Author Tristin Rieken
Ingredients
2cupsall purpose flour
1teaspoonbaking soda
1teaspoonsalt
1cupunsalted butter2 sticks, at room temperature
¾cupgranulated sugar
¾cuplight brown sugar
2largeeggsat room temperature
2teaspoonsinstant espresso powder
1 ½cupssemi-sweet chocolate chips
½cupcoarsely chopped almonds
Instructions
Preheat oven to 375 degrees Fahreinheit. In a medium bowl stir flour, baking soda, salt and 1 packet (or teaspoon) instant coffee.
In a large bowl or electronic mixer bowl combine butter, sugar and brown sugar and beat until light and fluffy. Beat in eggs, 1 at a time, until fully combined.
Slowly add the coffee-flour mixture and mix until combined and no streaks remain. Stir in chocolate chips and almond chunks until almost incorporated, then sprinkle the final packet of coffee powder and give it a final stir so that some coffee streaks remain in the dough.
Drop by rounded tablespoons onto ungreased baking sheets. Bake for 8-10 minutes or until the edges are crispy but the center is still soft. Remove and allow to cool for at least 2 minutes before transferring to racks to cool.