Categories: Cookies
Ingredients
- 3/4 c. butter
- 2 Tbsp. instant espresso granules
- 2 c. (8 oz.) plus 2 Tbsp. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. firmly packed brown sugar
- 1/2 c. sugar
- 1 large egg
- 1 egg yolk
- 1 package semisweet chocolate morsels or chunks
Directions
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Combine butter and coffee granules in a smal saucepan or skillet. Cook over medium-low heat until butter melts and coffee granules dissolve, stirring occasionally. Remove from heat, and cool to room temperature (don’t let butter resolidify).
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Combine flour, baking soda, and salt; set aside.
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Combine butter misture, sugars, egg, and egg yolk in a large bowl. Beat at medium speed until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in chocolate chips.
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Drop dough by heaping tablespoonfuls 2 inches apart onto parchment-lined baking sheets.
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Bake at 325 degrees for 12 to 14 minutes. Cool cookies slightly on baking sheets. Remove to wire racks to cool completely