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Chocolate Espresso Chocolate Chip Cookies

Chocolate Espresso Chocolate Chip Cookies
Adapted from Ann Clark


1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated white sugar
1 large egg (room temperature)
1 teaspoon instant espresso powder
1 1/2 teaspoon pure vanilla extract

2 1/2 cups unbleached all purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking powder

3/4 cup mini chocolate chips (I used Nestle's -
must use mini chips - you can't roll it with regular
size chips)


In the bowl of a stand mixer, beat butter and both sugars until creamy.  Add egg, espresso powder and vanilla extract.  Beat until incorporated.

In a separate bowl (or large measuring cup), whisk together flour, cocoa, salt, and baking powder.

Add dry ingredients to wet ingredients and mix just until completely incorporated.  I did this 1/2 at a time to reduce the "fly up" of dry goods.

Hand mix the mini chocolate chips into the dough.

Wrap the dough, in four portions, in plastic wrap and chill until firm (I froze them and then brought them down to the refrigerator for a day before using).  I wrap in small sections to make it easier to roll.  If you have too much, it is more prone to being uneven, cracking, and getting too warm before everything is cut out and moved over.

Preheat the oven to 350 degrees Fahrenheit   Roll the well-chilled dough out on a lightly floured surface.  Ensure your rolling pin is well-floured as well.  This dough can be sticky if not well-chilled.  Using metal cookie cutters (you need the sharpness to cut through the chips) cut the dough and transfer cookies onto baking sheets lined with parchment or a Silpat.  If they stick to the counter at all, use an offset spatula dipped in flour, sliding underneath the cutout, to help you make the transfer.  Because I have a warm kitchen, I almost always pop the trays into the freezer after the cut-outs are ready, for 5 to 15 minutes, to re-chill the butter (helps prevent spreading).

Bake cookies for 8 to 10 minutes (mine took about 9 minutes, except the large snowflakes, which took the full 10 minutes). The surface of the cookies look dry and set when they are ready.  Remove from oven and place baking trays on cooling racks for 10 minutes or so, then transfer cookies to a wire rack to cool completely