Ingredients
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2 cups all-purpose flour
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⅓ cup espresso powder
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1 tsp baking soda
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½ tsp baking powder
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½ tsp kosher salt
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¾ cup salted butter (softened)
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⅔ cup dark brown sugar
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⅓ cup granulated sugar
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1 XL egg
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1 XL egg yolk
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1½ tsp vanilla extract
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12 oz semi-sweet chocolate chunks
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1 cup dark chocolate chips
Instructions
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Whisk flour, espresso powder, baking soda, baking powder, and salt.
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Beat butter and sugars until fluffy (1½–2 min).
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Add egg, yolk, vanilla. Mix until combined.
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Add dry ingredients in two batches. Mix just to combine.
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Fold in chocolate chunks and chips. Chill dough 30 min.
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Preheat oven to 350°F. Line baking sheets.
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Scoop 1½ tbsp dough per cookie, spacing 2 inches apart.
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Bake 10–12 min. Cool on pan 2–3 min before transferring to rack.
Notes
Prep Time: 10 min
Chill Time: 30 min
Bake Time: 10–12 min
Total Time: 52 min
Yield: 36 cookies