Chocolate Chip Cookies
Classic chocolate chip cookies with a hint of espresso to enhance the chocolate flavor. Soft and chewy, perfect for any occasion.
Ingredients
- 118 ml unsalted butter
- 237 ml packed brown sugar
- 44.4 ml white sugar
- 1 egg
- 9.86 ml vanilla extract
- 414 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 7.39 ml instant espresso coffee powder
- 355 ml semisweet chocolate chips
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18.2 mg
- Iron: 0.84 mg
- Magnesium: 15 mg
- Phosphorus: 31.5 mg
- Potassium: 60.7 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml unsalted butter
- 237 ml packed brown sugar
- 44.4 ml white sugar
- 1 egg
- 9.86 ml vanilla extract
- 414 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 7.39 ml instant espresso coffee powder
- 355 ml semisweet chocolate chips
Let's Cook
-
Step 1.
Preheat oven to 375°F (190°C). Grease a cookie sheet.
-
Step 2.
In a medium bowl, cream together 1/2 cup unsalted butter, 1 cup packed brown sugar, and 3 tablespoons white sugar until smooth. Beat in 1 egg and 2 teaspoons vanilla extract.
-
Step 3.
In a separate bowl, sift together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 teaspoons instant espresso coffee powder. Gradually stir the dry ingredients into the creamed mixture until just combined. Then stir in 1 1/2 cups semisweet chocolate chips.
-
Step 4.
Drop dough by heaping tablespoonfuls onto the prepared baking sheet, spacing cookies 1 1/2 to 2 inches apart.
-
Step 5.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden brown. For crispier cookies, bake 2 minutes longer. Remove from baking sheets and let cool on wire racks.