These cookies were inspired by my husband's love for chocolate. The coffee enhances the chocolate flavor without overpowering it. The result is a cookie with balanced flavor and texture that satisfies your sweet tooth and chocolate cravings. They make an indulging ice cream sandwich too if you want to kick it up a notch. Yum!
Recipe For: Triple Chocolate Chip Cookies
Yield: 36 Cookies
Author: Margarita Alva
Ingredients: Amounts:
Unsalted Butter (Room Temperature) 1 c
Granulated White Sugar 2 c
Pure Vanilla Extract 2 tsp
Large Eggs (Room Temperature) 2
All Purpose Flour 2 ¼ c
Baking Soda 1 tsp
Unsweetened Cocoa ½ c
Unsweetened Dark (Dutch) Cocoa ¼ c
Espresso Instant Coffee 1 tsp
Sea Salt 1 tsp
Semi-sweet Chocolate Chips 1 c
Bittersweet Chocolate Chips ½ c
White Chocolate Chips ½ c
Dough Preparation:
Preheat the oven to 350º F and line the baking sheet(s) with parchment paper.
In a bowl, combine and mix the flour, baking soda, cocoas, and salt
In a small bowl, combine and mix the vanilla and espresso, then lightly beat in the eggs
In a bowl, of a stand mixer or with an electric mixer, at medium speed, cream together the butter and the sugar until smooth and light in color, about 5-7 minutes.
Reduce the speed to low, add in the egg mixture, and beat until combined.
Gradually, add in the dry ingredients and beat only until combined, do not over-mix
Stir-in the chocolate chips until evenly combined.
Baking Instructions:
Scoop or roll dough into 1” balls, place up to 6 dough balls on the line baking sheet, at least 2” apart, and bake until the centers are just set, about 8-9 minutes.
TIP: For a more even spread or crinkled texture, pull out the pan from the oven half-way through the baking and lightly bang it against the counter 2-3 times so that the cookies deflate.
Allow the cookies to set on the baking sheet for 10 minutes then transfer them to a wire rack to cool.
Storage:
Store the baked cookies in an airtight container for up to 1 week. Store the remaining dough balls in an airtight container, refrigerate up to 4 days, or freeze for up to 6 months.
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