Ingredients
10.5 oz self-rising or all-purpose flour1 (300 g)
5 oz brown sugar (150 g)
5 oz unsalted butter at room temperature (150 g)
1 large egg
1 cup chocolate chips
6 tsp room-temperature espresso (30 g)2
1 tbsp unsweetened cocoa powder (14 g)
(optional) vanilla extract to taste
Instructions
- Sift the flour and cocoa powder together. Set aside.
- Add butter and sugar to a large bowl, and whisk until it forms a smooth, even mixture. If the butter has reached room temperature, you can easily do this with a hand whisk. If you prefer, you can use an electric mixer.
- Add the egg and incorporate it. Be careful not to overmix.
- Add the espresso and mix.
- Next, add the dry ingredients you sifted before, and mix a little with a spatula. Add the chocolate chips as well and continue kneading with your hands until you get a dough ball.3
- Cover the dough ball with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This is important because it will make the dough less elastic. It will also make the butter melt a little more slowly in the oven, which will make your cookies softer, chewier, and crispy only on the edges.
- After the 30 minutes are up, start preheating the oven to 356°F/180°C.
- Roll out the dough on a floured surface, and use a round cookie cutter to form your chocolate chip cookies. If you’d like to give them a more homey shape, divide the ball into chunks with a cookie scoop and then use your hands to roll and flatten them.
- Place the soon-to-be cookies on a baking dish covered with parchment paper.
- Bake for about 25 minutes until they start to brown. The exact baking times may vary depending on your oven, so check them often (but do not open the oven).
- Take the cookies out of the oven and let them cool off.
- Serve them while still warm, or store them in an air-tight container at room temperature for up to 3 days.
Notes
1 You don’t actually need any leavening agents for this recipe. However, if you use self-rising flour instead of all-purpose, your cookies will come out bigger and softer in the middle.
2 The ball should have a soft consistency and not be too sticky. If it sticks to your hands, add a little more flour.
3 If you prefer, you can use 1 tbsp instant espresso powder (14 g) instead of regular espresso. Sift it with the dry ingredients as in step 1.
4 Disclaimer: The nutritional information provided for this recipe is only an estimate generated with VeryWellFit’s online calculator. The accuracy of the facts listed is not and cannot be guaranteed.
- Prep Time: 40 Minutes
- Cook Time: 25 Minutes
- Category: Main courses
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 105
- Sugar: 4.5
- Sodium: 11mg
- Fat: 3g
- Saturated Fat: 1.9g
- Carbohydrates: 16.8g
- Protein: 2.6g
- Cholesterol: 11mg