Chocolate Chocolate Chip Cookies
- Yield: 2 1/2 dozen
- Prep: 10 mins
- Cook: 8 mins
These are a twist on a classic -- sort of a brownie-chocolate chip cookie hybrid. You can certainly omit the espresso powder, but we liked it. An added bonus: there's only one bowl to clean.
Ingredients
- 1/2cup butter, softened
- 1/4cup brown sugar
- 1/2cup granulated sugar
- 1-- egg
- 1teaspoon vanilla extract
- 1teaspoon instant espresso powder (optional)
- 1/4cup unsweetened cocoa powder
- 3/4cup all-purpose flour
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 1cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Combing butter and sugars in a mixing bowl. Beat with a mixer at medium-high speed until light and fluffy, about 2 minutes. Add egg, vanilla and espresso powder, mixing until well combined. Add cocoa, flour, baking soda and salt, mixing on low speed until dry ingredients are just incorporated. Add chocolate chips and mix for a few seconds, until evenly distributed.
- Drop dough by tablespoons onto a baking sheet, about 1 1/2 inches apart. Bake about 8 minutes, until cookies look set in center. Cool 2 minutes on baking sheet, then transfer to wire rack to cool completely.
Recipe by Amy Sgarro.
Nutritional Info *per serving
- Calories 90
- Glycemic Load 2
- Fat 5g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 15mg
- Sodium 90mg
- Potassium 40mg
- Carbohydrate 12g
- Fiber 1g
- Sugars 8g
- Protein 1g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 0%
- Iron 2%
