Espresso Chocolate Chip Cookies

I can already imagine the smell of caramelized brown sugar with slight hints of cocoa from the chocolate chips. Whether you just came back from a long day of school or its the weekend and you got done making them with your mom; everyone knows the classic chocolate chip cookie. This recipe I wanted to focus on having a fluffier softer cookie throughout so if your a crunchy and thin cookie person this recipe (although delicious) probably won’t satisfy those cravings. It’s also a really good base to add whatever toppings your heart wants especially with the holidays fast approaching. My favorite combo is using a mix of Andes mints and regular chocolate chips and swapping out the vanilla for mint. Christmas time will have to wait though into you try out the tried and true original in all of it’s cookie magical glory. 

 Recipe

• 2 cups all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/2 cup light brown sugar

• 1/2 cup granulated sugar

• 1 cup pumpkin puree

• 1/2 cup vegetable oil

• 4 ounces sour cream, at room temperature

• 2 large eggs, beaten

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and espresso powder (or cooled brewed espresso) until well combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt.

4. Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

5. Scoop Cookies: Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

6. Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy your delicious espresso chocolate chip cookies!