COOKIES - Coffeehouse Cookies

By Aemelia

Ingredients

• 1 shot of espresso
• 4 ounces (1 stick) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 1/2 tablespoons unsweetened cocoa (preferably Dutch-process)
• 1 cup semisweet chocolate chips
• 1 cup cappuccino chips

Details

Adapted from erincooks.com

Preparation

Step 1

Preheat oven to 375ºF.

In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg and espresso. Scrape down the bowl using a rubber spatula and beat for a few more seconds.

In a small bowl whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Divide the mix in half and sift the cocoa into one part; use a rubber spatula to thoroughly incorporate. Combine the chocolate and cappuccino chips in a small bowl and stir half into each of the two doughs.

Using about 1/2 tablespoon of each dough, combine them into balls and drop them onto baking sheets. For perfectly uniform cookies, scoop some of each dough using a 1 1/2-inch-diameter ice-cream scoop, leveling the dough off across the top before dropping onto baking sheets about 3 inches apart.

Bake for about 10 minutes, until the cookies puff and the edges of the lighter-colored dough begin to color. Do not over bake. Let sit for 4 minutes and then transfer to a wire rack to cool completely.