Espresso Chocolate Chip Cookies
Ingredients
- 3 cups Plain flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter at room temperature
- 1 cup Brown sugar
- 1/2 cup Sugar
- 1 tsp Vanilla essence
- 2 large Eggs
- 2 cups Chocolate chips I used semi sweet chocolate chips
- 1/4 cup Instant coffee granules I used 2 tbsp instant coffee powder, refer notes
Instructions
- In a large mixing bowl, combine flour, baking soda, and salt. Set aside.
- In a separate bowl, cream butter, sugars, and vanilla extract until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Gradually add in flour mixture.
- Stir in chocolate chips and coffee granules.
- Drop by rounded tablespoons onto lightly greased baking sheets.
- Bake at 175 C, for 10-12 minutes or until golden brown.
- Remove to wire rack to cool.
Notes
I made only half the qty of above recipe. For half the qty I used 2 tbsp nescafe instant coffee powder. If you dont like strong coffee taste, use 1-1.5 tbsp instead.
The baking time varies for each oven and I suggest you keep a close watch after 8 mins. Once the cookies are firm around the edges, keep for another min and you can take it out.
The cookie tends to taste better 2- 3 days after baking. I got around 20 medium size cookies from half the qty.