These Sliced Chocolate Chunk Espresso Cookies are the perfect pick me up. The intense coffee flavor and the bittersweet chocolate compliment each other and make the perfect bite.
Ingredients:
- 1 Cup unsalted butter at room temperature
- 1/3 Cup brown sugar
- 1/3 Cup granulated sugar
- 1 Egg
- 1 Teaspoon pure vanilla extract
- 1 Tablespoon espresso powder ( i use King Arthur Espresso Powder )
- 2 Cups all purpose flour
- 6 oz. Bittersweet chocolate chopped into very small pieces
- Pinch of salt
Instructions:
- To the bowl of a stand mixer fitted with a paddle attachment, add butter and beat until lighter in color and smooth.
- Add the brown sugar and granulated sugar and continue mixing until light and fluffy.
- Add eggs and vanilla and mix to combined.
- Add espresso powder and salt and continue beating until fluffy.
- Add flour and mix on medium speed until combined.
- Add chopped Chocolate and continue mixing on low speed to combine
- Separate dough into two equal portions and wrap each portion in plastic wrap. Place in the refrigerator for two hours or overnight.
- When ready to bake, preheat oven to 325°. Line a baking sheet with parchment paper and set to the side.
- When ready to bake, remove dough from the refrigerator and slice into 1/4” to 1/2” rounds and place on the prepared baking sheet.
- Place in preheated oven and bake for 16 to 18 minutes or until edges are firm. Remove from oven and cool on a wire rack before serving.
- Enjoy.
