Espresso Chocolate Chip Cookies

• 1 1/4 cups butter, softened overnight at room temperature
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups cake flour, sifted
• 3/4 cup dark cocoa
• 3 tablespoons whole espresso beans
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces white chocolate chips

1. Heat oven to 350u0b0F.
2. Grind the espresso beans to a fine powder.
3. Combine flour, cocoa, ground espresso beans, baking soda and salt.
4. In a stand mixer, cream butter and sugar at medium speed until light and fluffy (~5 min).
5. Add eggs and vanilla extract. Beat well at medium speed for 2 minute.
6. Slowly add the flour/cocoa to the creamed mixture over 12 minutes. If the powder escapes the mixer, you are adding it too quickly!
7. Stir in chocolate chips at slow speed to give the final cookie dough.
8. Using a leveled ice cream scoop, drop measures onto parchment paper on a cookie sheet. Leave the space of a drop between each new one. Bake for 9 minutes. The cookies will rise and still be soft when removed from the oven.
9. Cool for 5 minute on the sheet. Transfer to a wire rack to cool completely.

butter, sugar, eggs, vanilla, cake flour, dark cocoa, espresso beans, baking soda, salt, chocolate chips

Taken from www.food.com/recipe/espresso-chocolate-chip-cookies-201580 (may not work)