These cookies are a delightful twist on the classic chocolate chip cookie, featuring a hint of espresso and a chewy texture.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated before placing the cookies inside for even baking.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
Use room temperature butter for easier mixing and a smoother texture.
Add the egg, vanilla extract, and espresso powder to the creamed mixture and beat until well combined.
Ensure the egg is at room temperature to prevent curdling.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even distribution.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips gently using a spatula.
Reserve a few chocolate chips to press onto the tops of the cookies before baking for a professional look.
Scoop the dough into balls about the size of a ping pong ball and place them 2 inches apart on a baking sheet.
Using a cookie scoop ensures uniform sizes for even baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through baking for even cooking.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
Cooling on the sheet helps the cookies set and prevents breaking.
Enjoy your cookies warm or store them in an airtight container for later.
These cookies taste even better the next day as the flavors meld together.
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