These Mocha Bliss Cookies are a delightful twist on the classic chocolate chip cookie, infused with the rich flavors of espresso and chocolate.
Preheat your oven to 325°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, salt, and baking soda.
Ensure the dry ingredients are well combined to avoid uneven distribution in the dough.
In a small bowl, dissolve the espresso powder in 1 tablespoon of hot water and stir in the vanilla extract.
Dissolving the espresso powder ensures even flavor distribution.
In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
Creaming the butter and sugars properly creates a soft and tender cookie texture.
Add the egg and egg yolk to the creamed mixture and mix until fully incorporated.
Adding an extra yolk enhances the richness of the cookies.
Pour in the espresso mixture and mix on low speed until combined.
Mixing on low speed prevents overmixing and keeps the dough tender.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Avoid overmixing to prevent tough cookies.
Fold in the chocolate chips gently using a spatula.
Folding in the chocolate chips ensures they are evenly distributed without breaking.
Use a 2 oz. ice cream scoop to portion the dough onto the baking sheet, spacing them 3 inches apart.
Using a scoop ensures uniform cookie sizes for even baking.
Bake the cookies for 20 minutes or until set.
Check the cookies a minute or two before the timer to avoid overbaking.
Allow the cookies to cool completely on a wire rack.
Cooling the cookies on a rack prevents them from becoming soggy.
Serve the cookies with a glass of milk or your favorite beverage.
Pairing the cookies with milk enhances their flavor and provides a classic experience.
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