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In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain. Then, add in the egg and vanilla. Stir to combine. Add in flour, baking soda, espresso powder and sea salt. Stir to combine. Roll dough into 1 inch balls.
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Make the espresso cookie dough. Whisk together all of the dry ingredients. In a separate bowl, beat the melted butter and sugar until light and fluffy. Then beat in the maple syrup, egg, and vanilla, followed by the flour mixture. Chill. Cover the dough with plastic wrap and chill for an hour.
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In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar and brown sugar on medium speed about 3 minutes, until light and fluffy.
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Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, baking powder and espresso in a medium bowl. In a large mixing bowl, whisk together the softened brown butter and sugars for at least 2 minutes, until pale and fluffy, using an electric hand mixer.
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Gradually add flour, espresso powder and salt. Mix until just combined. On plastic wrap dusted with flour, press dough into a disc shape (like a thick plate), wrap and refrigerate 30 minutes. While the dough chills, preheat oven to 350°F. On a lightly floured surface or parchment paper, roll dough to ¼" thick.
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Stir in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky. Using a spoon or spatula, gently fold in the dark chocolate wafers. Spoon a generous 3 tablespoons of dough and roll into balls. If desired, press extra chocolate wafers into the tops of the dough balls.
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Preheat the oven to 350 degrees. Prepare the cookie sheets with parchment paper. In a medium mixing bowl, combine flour, baking soda and salt. In the bowl of an electric stand mixer, beat butter and brown sugar on medium speed. Add in the eggs one at a time and blend. Pour in the vanilla and the espresso powder.
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STEP 3: Add flour, baking powder, baking soda, and salt and fold it together until just combined. Chop the semi-sweet chocolate and add ¾ of the chocolate, saving the rest for the top of the cookies, and fold it into the batter. STEP 4: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 14 cookie dough balls.
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Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper. In a small bowl, combine the flour, cocoa powder, baking soda, and cream of tartar. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
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Combine. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined. Chill.
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Add the egg and vanilla and beat until smooth and uniform. In a separate bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients in 3 increments, mixing until just combined. Fold in the chocolate chips.
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Directions. Step 1 Adjust racks to center and lower-third position and preheat oven to 350°. Line 2 large baking sheets with parchment. In a small bowl, combine espresso powder and milk and stir.
FileChocolate Chip Oatmeal Cookies detail.jpg Wikimedia Commons
Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Whisk the flour, baking soda and salt together until well combined. Add the cooled melted butter, light brown sugar, granulated sugar and espresso powder into a large mixing bowl. Stir well to fully combine.
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In a small bowl, whisk together flour, baking soda, salt and cocoa powder. Set aside. In a large mixing bowl, use an electric mixer to cream together the butter and sugars until pale and fluffy, about 3 minutes, scraping down the sides of the bowl every so often. Add in egg, vanilla and espresso powder; beat on medium speed until fluffy.
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Stir in the chopped dark chocolate. Spoon onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt if using. Bake at 350°F for 8-9 minutes. Allow to cool on baking pan before moving to a cooling rack. Optional: Drizzle melted chocolate over the tops of the cooled cookies and allow to set.
