Ingredients
Method
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper
- In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt. Set aside
- In a large bowl, with a handheld mixer or stand mixer fitted with a paddle attachment, cream together room temperature butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until light and creamy
- Mix in eggs one at a time, scraping down the sides of the bowl as needed. Add in vanilla extract and mix to combine
- Turn the mixer down to low, then slowly add the flour mixture in until just combined. Gently mix in the chocolate chips until evenly distributed
- With a medium sized cooked scoop, scoop 2 tablespoons of dough out and place onto your parchment lined baking sheet. Repeat with remaining dough, leaving 3 inches between each one
- Bake one pan at a time for 11-13 minutes, or until the edges of the espresso cookies are just lightly turning brown. Remove the pan from the oven and let the cookies sit for 5 minutes before transferring them to a parchment lined baking sheet
- Repeat with the other baking sheet, then let the cookies cool and enjoy!
Notes
- Use room temperature ingredients: You dough will come together and be much smoother if all of your ingredients are the same temperature
- Don't pack the flour: Packing flour into the measuring cups can cause the cookie dough to be dry and crumbly, and also your cookies won't spread enough
- Don't overbake: These espresso cookies are best when the edges are just slightly golden brown!
- Make and freeze cookie dough: Make the dough then scoop into balls and freeze the balls. Then you can bake fresh cookies whenever the craving hits!
- Storing: Store leftover cookies in an airtight container at room temperature for up to 5 days