Chocolate Chip Cookies with Espresso Dust
Decadent chocolate chip cookies infused with a hint of espresso dust for a bold twist on the classic.
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
For the Espresso Dust:
- 2 tbsp granulated sugar
- 1 tsp espresso powder
Instructions
- Preheat the Oven: Set it to 350°F (175°C). Line your baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk flour, baking soda, and salt. Set it aside.
- Cream Butter and Sugars: In another bowl, beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, and vanilla.
- Combine Wet and Dry: Slowly add the dry ingredients into the wet ingredients, mixing until just combined.
- Add Chocolate Chips: Stir in chocolate chips.
- Prepare Espresso Dust: Mix sugar and espresso powder in a small bowl.
- Scoop and Shape: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared sheets.
- Sprinkle with Espresso Dust: Gently press the dough balls with a fork and sprinkle with espresso dust.
- Bake: Bake for 10 minutes, or until the edges are golden but the center is still soft.
- Cool and Serve: Allow the cookies to cool for a few minutes before transferring them to a cooling rack.
Notes
Nutritional Values (Per Serving)
- Calories: 160 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 2%
- Iron: 4%
- Vitamin A: 5%
- Potassium: 2%
- Magnesium: 3%
Additional Notes/Tips
- For a deeper coffee flavor, add an extra ½ tsp of espresso powder to the dough.
- Chill the dough for 30 minutes for thicker cookies with an extra chewy bite.
- Use dark chocolate chips if you prefer a less sweet cookie.