Ingredients
Cookie Dough Ingredients
- 1 cup butter (226g), softened at room temperature
- 1 tbsp espresso powder
- 1 cup brown sugar (213g)
- ¼ cup white sugar (50g)
- 1 large egg
- 2 ¼ cup all-purpose flour (270g)
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp kosher salt
Instructions
- Cream Butter and Espresso Powder: In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the softened butter and espresso powder together on medium speed for 1 minute to evenly distribute the coffee flavor throughout the butter.
- Add Sugars and Cream: Scrape down the sides of the bowl, then add both the brown sugar and white sugar. Continue to cream the mixture for 2 more minutes until light and fluffy to ensure a tender and sweet cookie base.
- Incorporate Egg: Add the large egg to the creamed mixture and beat for 30 seconds to fully combine, adding moisture and binding the dough ingredients together.
- Add Dry Ingredients: In a separate bowl or directly, combine the all-purpose flour, baking soda, baking powder, and kosher salt. Add these dry ingredients to the wet mixture in the mixer.
- Mix Dough: Mix on medium speed just until all ingredients are combined, avoiding overmixing to keep the cookies chewy and tender.
- Scoop and Freeze: Using a 3 tablespoon cookie scoop, portion out 12 cookies on a parchment-lined cookie sheet. Freeze the dough for 30 minutes to prevent excessive spreading during baking and to enhance the texture.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C). Line another cookie sheet with parchment paper for baking.
- Arrange Cookies for Baking: Place 6 frozen cookie dough balls spaced about 2 inches apart on each prepared cookie sheet, ensuring even baking and space for spreading.
- Bake: Bake the cookies for 12-14 minutes or until the edges turn brown and crisp while the centers remain soft and chewy, indicating perfect doneness.
Notes
- Freezing the cookie dough before baking helps maintain thickness and chewy texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- The espresso powder intensifies the coffee flavor without adding moisture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For a stronger coffee flavor, sprinkle a little extra espresso powder on top before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
