These. Look. So. Good. I am very intrigued by everything from the color to the addition of espresso into the mix. Does that mean they’re caffeinated? If so, I’ll take these over coffee any day. Recipe and image via Lovin’ from the Oven.
1 cup flour
3/4 cup dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
8 tbs. unsalted butter, softened
2/3 cup granulated sugar
¼ cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
¾ cup chocolate chips
1 tsp instant espresso powder
Whisk together the flour, cocoa powder, baking soda, salt and espresso powder. Set aside.
In another bowl, cream together the butter and both sugars. Stir in the egg and vanilla.
Gradually mix in the flour mixture to the wet mixture, until just incorporated. Stir in the chocolate chips.
Separate the dough into two and roll them into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice.
Preheat the oven to 350 degrees.
Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets.
Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake.
For the oh-so-essential Peanut Butter Frosting recipe, click here.