Espresso Chocolate Chip Cookies 

These Espresso Chocolate Chip Cookies are a delightful fusion of rich chocolate and bold espresso flavors. The addition of instant espresso powder enhances the chocolate's depth, creating a sophisticated treat for coffee and dessert enthusiasts alike.

 Ingredients:

• 2¼ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 2 tbsp instant espresso powder

• 1 cup unsalted butter, softened

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 cups semi-sweet chocolate chips

• ½ cup chopped dark chocolate (optional, for extra richness)

 Directions:

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder. Set aside.

2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.

3. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and chopped dark chocolate (if using) until evenly distributed throughout the dough.

6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps prevent excessive spreading during baking.

7. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

8. Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.

9. Bake: Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers appear set.

10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

 Nutritional Information (per cookie):

• Calories: Approximately 180 kcal

• Total Fat: 10g

• Saturated Fat: 6g

• Cholesterol: 30mg

• Sodium: 90mg

• Total Carbohydrates: 22g

• Dietary Fiber: 1g

• Sugars: 16g

• Protein: 2g