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Thick Espresso Chocolate Chip Cookies

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Indulge in the delightful richness of Thick Espresso Chocolate Chip Cookies, a perfect treat for any occasion. These cookies combine the robust flavors of high-quality espresso with semi-sweet chocolate chips, resulting in a deliciously chewy center and crispy edges. The addition of browned butter elevates the taste, adding a nutty aroma that coffee lovers will adore. Easy to prepare and versatile enough for parties or casual snacking, these cookies are sure to impress friends and family alike.

Ingredients

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  • 1 cup Unsalted butter (browned)
  • 1/4 cup Espresso powder (high quality divided)
  • 1 1/4 cup Brown sugar (light or dark packed)
  • 1/3 cup White granulated sugar
  • 2 Large eggs (room temperature)
  • 2 Egg yolks (room temperature)
  • 2 tsp Pure vanilla extract
  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 3/4 cup Chocolate chips (semi-sweet or dark)

Instructions

  1. Brown the butter in a pan over medium heat until amber and nutty. Let cool slightly.
  2. Combine browned butter with brown and white sugar, mixing until smooth. Add eggs and vanilla, mixing well.
  3. In another bowl, sift together flour, baking powder, baking soda, salt, and half of the espresso powder.
  4. Gradually mix dry ingredients into wet ingredients until just combined; fold in chocolate chips.
  5. Scoop dough onto parchment-lined baking sheets, spacing evenly.
  6. Bake at 350°F (175°C) for 13-16 minutes until edges are golden but centers are slightly underdone.
  7. Cool on pans for 5 minutes before transferring to a cooling rack.

Nutrition

Find it online: https://sophiataste.com/thick-espresso-chocolate-chip-cookies/

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