1-1/2 Cups All-purpose flour 187.5g
1/2 Cup Unsalted butter softened -(113g)
1/2 Cup Confectioners’ sugar 65g
1/4 Cup Granulated sugar 50g
2 Eggs large
2 tsp Espresso powder
1/4 tsp Baking powder
1/2 tsp Baking soda
1 tsp Pure vanilla extract
2 tsp Black coffee powder
1 Cup Chocolate chips or Chopped chocolate
1/2 tsp Salt
Procedure (For Cookies):
Preheat the oven to 356℉ (180℃).
Line a baking pan with parchment paper and set it aside.
Sieve all dry ingredients (i.e. flour, espresso powder, black coffee powder, baking powder, baking soda, and salt) in a large bowl. Whisk together and set aside.
Using a mixer, beat the butter, confectioners’ sugar, and granulated sugar on high speed for about 3 minutes until creamed together.
Always scrape down the sides, up and bottom of the bowl with a spatula or spoon, to ensure even mixing.
Add the egg and vanilla, beat until evenly mixed and fluffy.
Add the dry ingredients into the creamed butter mixture, hand-mix together until just combined.
Add the chocolate chips or chopped chocolate and mix until combined.
Roll 2 tablespoons of cookie dough (could be more depending on how large you want your cookie) into balls, flatten and place them on the parchment paper. Ensure they are evenly spaced.
Bake in the preheated oven for 15 – 20 minutes. Take them out when they starting to turn brown (use a skewer to check). Allow the cookies to sit on the pan and cool for about 3 minutes before transferring to a cooling rack.
Multiply recipe for a larger barge of cookies. This recipe makes 12 cookies (from 2 tablespoon scoops of cookie dough). A small cookie scoop can alternatively be used to make your cookies.