Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

Spouse came up with this great twist on a double chocolate cookie. Some instant espresso powder added to the recipe really elevates this to a great cookie. The dough also freezes well for these cookies, so like yesterday’s Gingerbread Raisin Cookies, you can roll these in balls and freeze them; then you have the choice of baking as many or as few of these as you like when you need them or when that chocolate craving hits.

1 ¼ cups butter

2 cups sugar

2 large eggs

1 tablespoon vanilla extract

3/4 cup cocoa powder

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

4 tbsp instant espresso powder

Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.

Sift together the cocoa, espresso powder, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture along with

1 ½ cups chocolate chips

Mix well until a dough forms.

Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.

Roll into 1 inch balls and then roll the balls in sugar. Place about 2 inches apart on a parchment paper lined baking sheet and bake at 350 degrees F for about 8-10 minutes. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.

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