RECIPE: Espresso Chocolate Chip Cookie

Here's a cookie that is full of energy. Espresso Chocolate Chip. If you brew a cup of coffee and eat this you will be the energizer bunny. Be careful on the cooking times. You don't want to dry the cookie out. For best results always use a thermometer.

Ingedients

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons instant espresso coffee powder

1 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 300 degrees F.

Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes

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Categories: Buffalo Stuff