@amandascookin: Chocolate chip espresso cookies are a coffee-chocolate lover’s dream. The espresso flavor is prominent here, and the aroma is otherworldly! 😍 INGREDIENTS: 330 grams all purpose flour ½ cup unsalted butter softened at room temperature ½ cup vegetable shortening 225 g dark brown sugar 156 g granulated sugar 2 eggs partially at room temperature 2 tsp vanilla extract 1 ½ cups chopped semisweet chocolate or semisweet chocolate chips 2 Tbsp instant espresso powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt Instructions: 1. Preheat oven to 350 F. Line cookie sheets with parchment paper. I prefer to use the rimless insulated baking sheets. 2. In a bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt until well combined. Set aside. 3. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in the chocolate chips. 4. Using a tablespoon cookie scoop, scoop the dough and drop the balls about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in a preheated oven for 10-12 minutes, or until edges start to turn lightly golden brown. Place the remaining dough into the fridge while the first batch of cookies bake. 5. Cool your cookie sheet before adding another batch of cookies to it. When it’s winter time, I find it rather easy to place the cookie sheet outside. I use two large sheets, that way while one is cooling, the other can go in the oven. 6. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer off the parchment paper to the cooling rack to cool completely. ✨For more details, tips, and tricks visit my blog Amandascookin.com! #chocolate #cookies #dessert #baking

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Tuesday 08 September 2026 21:53:00 GMT