Secret Ingredient Chocolate Chip Cookies
Indulge in the ultimate homemade treat with these Secret Ingredient Chocolate Chip Cookies, a classic dessert elevated with a sophisticated twist. Bursting with gooey pools of semi-sweet chocolate, these cookies feature a generous pinch of espresso powder—the secret ingredient that intensifies the rich chocolate flavor and adds a subtle depth to each bite. Soft and chewy with golden, slightly crisp edges, these cookies are a breeze to whip up, requiring just 15 minutes of prep time and a quick bake in the oven. Perfect for satisfying a sweet tooth or impressing at gatherings, these irresistible cookies are best enjoyed warm with a cold glass of milk. Made to serve 24, they’re ideal for sharing—or saving all for yourself!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 pieces large eggs
- 2 cups semi-sweet chocolate chips
- 1 teaspoon espresso powder (secret ingredient)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer with a paddle attachment to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs one at a time to the butter mixture, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Stir in the chocolate chips and the espresso powder by hand using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. Do not overbake as the cookies will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with a glass of milk, or store in an airtight container for up to a week. Enjoy!
Nutrition Facts
Calories |
5581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.4 g | 379% | |
| Saturated Fat | 181.6 g | 908% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 734.1 g | 267% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 477.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 268 mg | 21% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
