Ingredients
Wet Ingredients
- 1 stick (113 g) Unsalted Butter
- 1 Large Egg
- 1 teaspoon Vanilla Extract
Dry Ingredients
- ½ cup (100 g) Granulated Sugar
- ½ cup (110 g) Light Brown Sugar
- 3 tablespoons Espresso Powder
- 1 ½ cups (187 g) All-purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
- Melt Butter and Mix Sugars: Melt the unsalted butter in the microwave until fully melted. Pour it into a mixing bowl with the granulated sugar and light brown sugar, stirring thoroughly until well combined and smooth.
- Prepare Espresso Paste: Add a splash of hot water to the espresso powder to dissolve it, creating a smooth espresso paste. Stir this paste into the butter and sugar mixture, mixing until evenly incorporated.
- Add Egg and Vanilla: Crack the large egg into the bowl along with the vanilla extract. Stir the mixture vigorously until the wet ingredients are fully combined and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until a soft, cohesive dough forms.
- Chill Dough: Cover the dough and refrigerate it for 30 minutes. Chilling helps the dough firm up, making it easier to scoop and shape.
- Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper to prevent sticking.
- Scoop and Shape Cookies: After chilling, use a spoon to scoop walnut-sized portions of dough. Roll each portion into a ball with your hands and place them on the prepared baking sheet, ensuring there is enough space between each cookie for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove the baking sheet from the oven and allow the cookies to sit and set on the tray for at least 10 minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up without breaking.
Notes
- For stronger coffee flavor, increase espresso powder to 4 tablespoons.
- Chilling the dough is essential to prevent excessive spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft, add a slice of bread in the container overnight.
- Use high-quality espresso powder for the best flavor impact.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
