Double Chocolate Espresso Cookies

Ingredients

• 1 1/2 cups (7 1/2 ounces) all-purpose flour
• 3/4 cup (2 1/4 ounces) unsweetened cocoa powder, preferably natural
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons finely ground espresso roast coffee beans*
• 1 cup (2 sticks or 8 ounces) butter, softened but still cool
• 3/4 cup plus 2 tablespoons (7 1/4 ounces) firmly packed dark brown sugar
• 1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/3 cups (8 ounces) chocolate chips (I used a combination of white and dark chocolate chips)

Instructions

1. Sift together the flour, cocoa powder, baking soda, baking powder, and ground coffee beans in a medium bowl.
2. With an electric mixer, beat the butter and both sugars together for about 1-2 minutes, or until smooth. Scrape down the sides of the bowl, and beat in the egg, vanilla, and salt, and beat on medium low until just combined.
3. With the mixer on low, add the sifted flour mixture to the butter mixture in 2 additions. Mix just until the dry ingredients disappear into the wet ingredients. Do not overmix.
4. Stir in the chocolate chips. Cover and refrigerate for at least 30 minutes.
5. Preheat the oven to 350 degrees fahrenheit and line 2 baking sheets with parchment paper. Use a small cookie scoop to place 1/2 inch balls of cookie dough 1 inch apart on the baking sheets. Bake for 10-12 minutes, or until the cookies look puffy but still slightly wet in the center. Cool completely before storing in an airtight container.