Preheat oven to 375F. In a bowl combine granulated sugar, brown sugar and cooled butter until blended. Add eggs and stir until blended. Stir in flour, baking soda and salt and stir until a cookie dough has formed. Stir in milk chocolate chips and espresso chips. Using a 1/4 cup ice cream scoop, place cookies 3-inches apart on a large baking sheet.

2. Add the dry ingredients all at once to the butter and sugar mixture. Stir until you have a thick dough. 3. Add the mini chocolate chips to the cookie dough. 4. Stir the chips into the dough until they are evenly distributed. 5. Use a small cookie scoop {or 1/2 tablespoon} to scoop the dough into your hand.

Begin by melting butter in the microwave. This usually takes about 30-45 seconds. Stir in brown sugar and granulated sugar, mix until combined. Add in egg yolk, vanilla extract, peanut butter and milk and mix until combined. Next fold in the flour and then the chocolate chips. Place cookie in the microwave and cook for 45 seconds to a minute on

Line a baking sheet with parchment paper. Then use a medium-sized cookie scoop to scoop out mounds of the cookie dough onto the baking sheet. Bake at 350 degrees Fahrenheit for about 8-10 minutes. Add a pinch of flakey salt on top (optional) and let cool.

Subscribe to The Casual Foodist. Chocolate chip cookies are a classic for a reason, but that doesn't mean we can't make a few tweaks to take them to the next level. Toasty browned butter, a good dose of espresso powder, and a sprinkle of flaky sea salt take chocolate chip cookies from great to divine. My Espresso Chocolate Chip Cookies.

Step 1: Cream butter and sugar. Preheat the oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy, for about 5 to 7 minutes. The color of the mixture should get paler as you go. Then beat the eggs and vanilla extract into the creamed butter and sugar.
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chocolate chip coffee cookies