Yield: 2 dozen cookies
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ease of Preparation: easy
Recipe courtesy Executive Chef Kevin Garvin, Neiman Marcus-Las Vegas
Ingredients:
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 Tbs. granulated sugar
1 large egg
2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. instant espresso coffee powder
1 1/2 cups semisweet chocolate chips
Instructions:
- Preheat oven to 300F.
- Cream butter with sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds.
- Beat in egg and vanilla extract for another 30 seconds.
- In a mixing bowl, sift together dry ingredients and beat into butter mixture at low speed for about 15 seconds.
- Stir in espresso coffee powder and chocolate chips.
- Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
- Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
- Serve warm with a glass of milk.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
