Double Chocolate Espresso Cookies
Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
Instructions:
Preheat the oven to 350F 175C and line a baking sheet with parchment paper
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and creamy
Beat in the eggs, one at a time, and then mix in the vanilla extract
In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Fold in the semisweet chocolate chips and white chocolate chips
Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
Enjoy these delicious double chocolate espresso cookies with a glass of milk or your favorite coffee
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