Categories: Cookies

Ingredients

• 3/4 c. butter
• 2 Tbsp. instant espresso granules
• 2 c. (8 oz.) plus 2 Tbsp. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. firmly packed brown sugar
• 1/2 c. sugar
• 1 large egg
• 1 egg yolk
• 1 package semisweet chocolate morsels or chunks

Directions

1. Combine butter and coffee granules in a smal saucepan or skillet. Cook over medium-low heat until butter melts and coffee granules dissolve, stirring occasionally. Remove from heat, and cool to room temperature (don’t let butter resolidify).

2. Combine flour, baking soda, and salt; set aside.

3. Combine butter misture, sugars, egg, and egg yolk in a large bowl. Beat at medium speed until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in chocolate chips.

4. Drop dough by heaping tablespoonfuls 2 inches apart onto parchment-lined baking sheets.

5. Bake at 325 degrees for 12 to 14 minutes. Cool cookies slightly on baking sheets. Remove to wire racks to cool completely

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