Ingredients
Wet Ingredients
- 1 cup butter (226g), softened at room temperature
- 1 tbsp espresso powder
- 1 cup brown sugar (213g)
- ¼ cup white sugar (50g)
- 1 large egg
Dry Ingredients
- 2 ¼ cups all-purpose flour (270g)
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp kosher salt
Instructions
- Cream Butter and Espresso Powder: In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter with the espresso powder on medium speed for 1 minute to evenly distribute the coffee flavor.
- Add Sugars and Cream: Scrape down the sides of the bowl, then add the brown sugar and white sugar. Continue creaming on medium speed for 2 more minutes until the mixture is light and fluffy.
- Add Egg: Add the large egg and mix for 30 seconds until fully incorporated, ensuring smooth batter.
- Combine Dry Ingredients: In a separate bowl or within the mixer bowl, add the all-purpose flour, baking soda, baking powder, and kosher salt.
- Mix Dry Ingredients into Wet: Mix on medium speed just until the dry ingredients are combined and no streaks of flour remain, taking care not to overmix to maintain a tender cookie.
- Scoop and Freeze Dough: Using a 3-tablespoon cookie scoop, portion out 12 cookies onto a parchment-lined cookie sheet. Freeze the cookie dough for 30 minutes to help maintain shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line another cookie sheet with parchment paper for baking.
- Arrange Cookies: Place 6 cookies spaced 2 inches apart on the prepared baking sheet, allowing room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges of the cookies turn brown and crisp, while the centers stay chewy. Remove from oven and allow to cool briefly before transferring to a wire rack.
Notes
- Freezing the dough helps prevent the cookies from spreading too much during baking, resulting in thick, chewy cookies.
- Espresso powder enhances the coffee flavor without making the cookies bitter.
- You can substitute kosher salt with regular table salt, but reduce to ⅓ teaspoon to avoid over-salting.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
