Rating: 3 stars
36 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 9
  • 2 star values: 11
  • 1 star values: 2
  • 36 Ratings
Dawn Perry

Gallery

Credit: Levi Brown

Recipe Summary

hands-on:
10 mins
total:
1 hr
Yield:
Makes 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. In a large bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.

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  • Using an electric mixer, beat the butter and sugars on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla.

  • Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the chocolate chips and espresso beans.

  • Drop mounds of the dough (about 2 tablespoons each) 3 inches apart onto baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, 14 to 16 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Nutrition Facts

211 calories; fat 12g; saturated fat 7g; cholesterol 26mg; sodium 84mg; protein 2g; carbohydrates 27g; sugars 18g; fiber 1g; iron 1mg; calcium 11mg.
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