- All-Purpose Flour
- Semi-Sweet Chocolate Chips
- Unsalted Butter
- Expresso Powder
- Baking Powder
- Ground Cinnamon
- Vanilla Extract
- Brown Sugar
You’ll need some all-purpose flour, semi-sweet chocolate chips, unsalted butter and firm temperature bring them in as sugar brown sugar confectioner sugar instant and expresso powder, salt, baking powder, ground cinnamon and vanilla extract that’s it super simple to make and first thing. I do of course it’s video oven to 350 get that preheating for you I’m going to make this in a bowl with just a whisk and a spatula but if, you want to make this in a standing mixer go right ahead if you want to make this with a handheld mixer please be my guest so okay what do we do first let’s start with the butter now the butter is important it’s very soft at room temperature as you can see – start to melt because we have really bright lights in here so, it makes the room very very hot with the butter we’re going to cream the espresso powder let me explain.
Why I’m doing that I’m doing that to avoid getting lumps of espresso powder in my cookies normally,I use a little bit of a you know instant coffee or instant espresso whenever, I make anything
chocolaty but because I’m using a bigger amount that I normally do I want to make sure to cream it first otherwise it finally any big lumps it’ll be a little bit too strong. I think for people to handle so,just clean up together until it’s all incorporated now, I’m going to add my brown sugar and my confectioner sugar and I’m just going to do the same thing just mix this together until it’s nice and creamy looks good. I’m going to add a little bit of vanilla extract not too much mix that in and now. I’m going to add the flour now. I’m going to add the flour and I’m going to mix it with my whisk and most likely I’ve switched to my spatula halfway through. I’m going to add my cinnamon baking powder and salt I’m also going to add my chocolate chips just stir those in till they’re evenly combined throughout the batter that looks perfect now take a small ice cream scoop or anything that’s eat you know equal to 1 tablespoon measurement and what I’m gonna do is try and make this so you can see it really really easy take it scoop it into the sugar only one side and then you’re going to put this sugar side up and when you do that make sure you took two fingers and press down ever so, lightly just like that only one side of the cookie that means that the top is going to be nice and crispy so just do that sugar side up press down.
When they bake and just go ahead keep doing that to all the rest of your cookies last one here we go then these are going to go into your preheated oven 350 about 13 to 15 minutes and you
wanna make sure you have the rack in the middle of the oven and when you put these in half way through where you want to rotate them so, they cook evenly and 13 to 15 minutes until they’re nice and lightly Brown around the edges,I baked my cookies for 14 minutes and I rotate the pan halfway through make sure you do that’s very important for even cooking and then. I let them cool for about five minutes on the actual baking sheet and then I transfer them to a wire rack to cool completely and now we’re ready for taste test I’m looking for one with the most I think this I don’t know.which one has the most chocolate chips.