ESPRESSO CHOCOLATE CHIP COOKIES
 
 
Ingredients
  • 220g unsalted butter, softened (1 cup, 8 oz)
  • 1 cup brown sugar, packed
  • ¾ cup white sugar
  • 1 tsp vanilla
  • 1½ tsp instant coffee or espresso, finely ground
  • 2 eggs
  • 2½ cups plain flour
  • ¾ tsp baking soda
  • 1 tsp salt
  • 1½ - 2 cups chocolate chips
Method
  1. Using an electric mixer, beat the butter, brown sugar, white sugar, vanilla and coffee until smooth and combined.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Turn the mixer off, add the flour, baking soda and salt, and beat on a low speed until just incorporated. Stir in the chocolate chips.
  4. Divide the dough into thirds. Shape each third into a log about 25cm (10 inches) long and wrap in baking paper, twisting the ends tightly to seal. Refrigerate overnight.
  5. When you are ready to bake, Preheat the oven to 180 C, line 3 trays with baking paper and remove the cookie dough logs from the fridge.
  6. Using a hot, wet knife, slice the logs into pieces 2cm (3/4 inch) thick and place on baking trays, about 8cm (3 inches) apart.
  7. Bake for 10-12 minutes, rotating the trays halfway through baking, until the cookies are lightly golden. Makes 24 large cookies.
Recipe by Butter Baking at https://www.butterbaking.com/2012/04/03/espresso-chocolate-chip-cookies/