Espresso Chocolate Chip Cookies

• DRY:
• Just under 2 cups flour (I use whole wheat but regular is fine)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons cinnamon
• 1/4 cup ground espresso beans-fine grind
• WET:
• 1 cup soft butter
• 2/3 cups cane sugar/brown sugar
• 2/3 cups white sugar
• 1 egg
• 1 tablespoon vanilla
• FINISHING INGREDIENT:
• 1 cup semi sweet chocolate chips

1. Preheat oven to 375.
2. In one bowl mix the DRY ingredients (flour, salt, baking soda, cinnamon, espresso)
3. In another bowl work the two sugars into the softened butter. Make sure you've got them mixed well (I like to use my hands) before you add the egg and the vanilla. After you've added the egg and vanilla make sure you mix well. Finally pour the DRY mixture into the wet and mix it until it's just mixed. Add the chocolate chips.
4. Use a teaspoon to spoon small dollops onto a cookie sheet lined with parchment paper or greased. Bake for 7 minutes or until they look slightly not ready (I bake for 6 minutes cause my oven is hot hot hot).
5. Enjoy!

under, salt, baking soda, cinnamon, ground espresso beans, wet, butter, cane sugar, white sugar, egg, vanilla, semi sweet chocolate chips

Taken from www.epicurious.com/recipes/member/views/espresso-chocolate-chip-cookies-50012998 (may not work)