A pleasantly bittersweet treat with a chocolatey finish that is sure to delight all ages.
Equipment
- Small bowl, medium bowl, large bowl, parchment paper, three 9"x13" (23cm x 33cm) baking sheets
Ingredients (yields 24 cookies)
- 1 tbsp espresso powder
- 1 tbsp hot water
- 2 1/2 cups (390g) all-purpose flour
- 1/4 cup (45g) whole-wheat flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup (250g) unsalted butter, room temperature
- 1/2 cup (130g) beet sugar
- 1/2 cup (105g) firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 8 oz (250g) dark chocolate chips
- In a small bowl, whisk together the espresso powder and hot water. In a medium bowl, combine the all-purpose flour, whole wheat flour, salt, and baking powder.
- In a large bowl, combine the butter, beet sugar, and brown sugar, and mix until smooth. Add the eggs, vanilla, and espresso powder mixture. Slowly mix in the flour mixture until the dough just comes together. Fold in the chocolate chips.
- Line two baking sheets with parchment paper. Divide the dough into balls of approximately 2 1/2 tablespoons (50g) and place on a prepared baking sheet. Using the palm of your hand, gently press each ball down onto the parchment paper to make a thick disk. Place the baking sheets in the refrigerator for 1 hour.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Place the cookies on the baking sheet with 2" (5cm) of space between each. Bake the cookies until they have slightly spread and the edges are golden, 15-20 minutes. Let the cookies completely cool.