Leftover espresso makes any chocolate cookie legendary. Forget the processed powder. You won't be able to eat just one. The wonderful thing about this recipe is that I like to make the dough the night before in the food processor so it makes up fast when you are pressed for time. You will have to store your dough in the refrigerator overnight. Remove your dough from the refrigerator 30 minutes before planning to bake so that the dough is easier to form and handle.
3 tablespoons leftover espresso
1 cup brown sugar
1/2 cup of Unsalted butter softened
3 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt (about 1/2 teaspoon)
1 cup plus 1/2 cup chocolate semisweet chips
3 tablespoons granulated sugar
1 cup plus 3/4 cup all purpose flour
Method: Preheat your oven to 375 degrees (F)
Line a cookie sheet with parchment paper.
Sift together your baking soda, powder, flour, salt and set aside.
In a bowl cream together your butter and sugars. Add your egg and vanilla slowly. Add your espresso. Add your dry ingredients slowly into your wet ingredients until combined. Stir in or pulse in your chocolate chips.
At this point if you are not ready to make your cookies, store in the refrigerator, covered. Remember to leave them out 30 minutes before baking so your cookies will be easier to form.
Don't overcrowd them, they will expand. It little larger than an inch in circumfrence.
Bake for 9-11 minutes until soft. They will continue to cook outside the oven, while cooling.
(Makes about 30 cookies).