September 18, 2012

Espresso Double Chocolate Chip Cookies

Yield: About 36 cookies 
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup sugar
  • 2/3 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons instant espresso powder
  • 2 eggs, preferably room temperature
  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (one 16 oz. bag) semisweet chocolate chips


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) beat the butter for about a minute.
  3. Mix in the sugar and brown sugar on medium speed, and beat until fluffy (about two minutes).
  4. Add the vanilla extract and espresso powder and mix until well incorporated.
  5. Beat in the eggs.
  6. Place a sifter over the bowl, and add the flour, cocoa, baking soda and salt. Sift it into the bowl, then mix the flour in with the butter mixture just until incorporated.
  7. Mix in the chocolate chips, just until incorporated.
  8. Place in heaping tablespoonfuls onto an ungreased cookie sheet, about two inches apart.
  9. Bake for about 10 minutes, until they’re set and appear somewhat dry around the edges. Turn around the cookie sheet halfway through to help the cookies bake evenly.
  10. Let the cookies sit on the cookie sheet for about five minutes, then carefully transfer to a wire rack to cool completely. Enjoy!

Inspired By: Dorie Greenspan’s Baking: From My Home to Yours