Ingredients 8 tablespoons (1 stick) unsalted butter 1 3/4 cups all-purpose flour 1 tablespoon instant espresso powder 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 4 ounces semi-sweet or bittersweet chocolate feves or bars 3/4 cup packed dark brown sugar 1/4 Storing Chocolate Chip Coffee Cookies. Storing: Store the cooled cookies in an airtight container.Keep them in a cool dry place and they'll last a few weeks. If you notice the cookies starting to get a little dry or hard, add a piece of bread to the container with the cookies. Spray the foil or parchment with cooking spray; set aside. In the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar with the paddle attachment until creamy and combined, about 30 seconds. Add in the egg and egg yolk, mixing well, followed by the vanilla. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 Stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Refrigerate the dough for at least one hour, or until thoroughly chilled. Preheat the oven to 325°F. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet.
Line a baking sheet with parchment paper or a nonstick mat; set aside. In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside. In a separate bowl, use an electric mixer to mix together the butter, sugar, and brown sugar until light and fluffy; about 2 minutes.
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    • chocolate chip coffee cookies