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