I’m a big fan of New York times and King Arthur’s recipes. Both are my go-to for a lot of baking needs. When I was reading King Arthur’s blog post on the use of espresso powder to enhance the taste of chocolate in your baked goods, I knew I had to try it in my go-to cookie recipe, which is based on a NY Times one. It already made an appearance in my chocolate cupcakes, and they are already a crowd-pleaser.
In this recipe, I substituted in dark chocolate and thought the espresso would compliment the intensity of the chocolate, and I was right. This is now my new go-to.
Instructions to make Dark Chocolate Chip Cookies
Pre-heat the oven to 350 degrees (~180C) and begin gathering your ingredients. Mix your dry powers in one bowl (flour, baking soda, and espresso powder) and set aside. In a stand mixer, cream the butter and add the sugar to combine.
Add the egg and vanilla extract and only beat just enough to mix – maybe 15 seconds. You don’t want to overmix the egg. Add the dry ingredients and again, only mix long enough to make a consistent mixture. Finally hand-mix in the chocolate, separate into cookies and bake for 13-15 minutes.
- 185 grams all-purpose flour (1½ cups)
- 2 grams baking soda (1/2 teaspoon
- ½ teaspoon of espresso powder
- 115 grams butter (4 ounces/1 stick)
- 100 grams sugar (1/2 cup)
- 80 grams light brown sugar (1/2 cup packed)
- 2 grams of salt (1/4 teaspoon)
- 1 egg
- 5 grams pure vanilla extract (1 teaspoon)
- 225 grams dark chocolate chips (8 ounces)
- Pre-heat the oven to 350 degrees
- Combine the flour, baking soda, and espresso powder and set aside
- Cream the butter for ~2 minutes, add the sugar, and combine
- Add the egg and vanilla and only beat long enough to combine, like 15-30 seconds
- Add the dry ingredients, and again only beat long enough until everything is mixed
- Hand mix in the chocolate chips
- Form into smallish balls and bake at 350 for 13-15 minutes (picture was 15 minutes)