Espresso Chocolate Chip Cookies Recipe by My Rad Kitchen | Eva
Cooking Instructions 12 minutes 1 Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside. In a medium bowl, whisk all-purpose flour, espresso powder, sea salt, baking soda and baking powder. Set aside. Add sugars and butter to your stand mixer, and cream together for about 2 minutes, scraping down the sides if necessary. Add egg, yolk and pure vanilla extract and mix until just combined. 2 Transfer the dry ingredients into the mixer and run for one minute. Fold in chocolate then scoop dough using a 3-tablespoon cookie scoop. Place cookie dough balls 1 ½ -2 inches apart and add any extra chocolate to the top if desired. Bake for 12 minutes or until edges begin to brown. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully (or not). 1 Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside. In a medium bowl, whisk all-purpose flour, espresso powder, sea salt, baking soda and baking powder. Set aside. Add sugars and butter to your stand mixer, and cream together for about 2 minutes, scraping down the sides if necessary. Add egg, yolk and pure vanilla extract and mix until just combined. 1 Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside. In a medium bowl, whisk all-purpose flour, espresso powder, sea salt, baking soda and baking powder. Set aside. Add sugars and butter to your stand mixer, and cream together for about 2 minutes, scraping down the sides if necessary. Add egg, yolk and pure vanilla extract and mix until just combined. 2 Transfer the dry ingredients into the mixer and run for one minute. Fold in chocolate then scoop dough using a 3-tablespoon cookie scoop. Place cookie dough balls 1 ½ -2 inches apart and add any extra chocolate to the top if desired. Bake for 12 minutes or until edges begin to brown. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully (or not). 2 Transfer the dry ingredients into the mixer and run for one minute. Fold in chocolate then scoop dough using a 3-tablespoon cookie scoop. Place cookie dough balls 1 ½ -2 inches apart and add any extra chocolate to the top if desired. Bake for 12 minutes or until edges begin to brown. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully (or not). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gheymeh Tomato Basil Chicken Slow Cooker Brisket Tomato Omelette Steamed Cornmeal Multigrain Buns （玉米面杂粮包） Gheymeh Tomato Basil Chicken Slow Cooker Brisket Tomato Omelette Steamed Cornmeal Multigrain Buns （玉米面杂粮包） Sweet & Sour Hog Plum Chutney in Bengali twist Guava Salad Thai style Mousambi Mint Mocktail Mango Boba Sago (芒果啵啵西米露) Feta Pasta Recipe Steamed Cornmeal Multigrain Buns （玉米面杂粮包） Slow Cooker Brisket Brisket Sliders Rolo Brownies Tomato Basil Chicken Sweet & Sour Hog Plum Chutney in Bengali twist Guava Salad Thai style Mousambi Mint Mocktail Mango Boba Sago (芒果啵啵西米露) Feta Pasta Recipe Steamed Cornmeal Multigrain Buns （玉米面杂粮包） Slow Cooker Brisket Brisket Sliders Rolo Brownies Tomato Basil Chicken