Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons instant espresso powder (adjust for intensity)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture for about 3 minutes until it looks pale and fluffy. Add the egg and vanilla extract, then beat again until fully incorporated. In a small cup, dissolve the espresso powder in a teaspoon of warm water before adding it to the wet mixture to ensure even distribution.
- Whisk together the all-purpose flour, baking soda, and salt in a separate medium bowl. Gradually add the dry ingredients to the butter mixture while mixing on low speed. Be careful not to overmix the dough; stop as soon as the last streaks of flour disappear. If you are using chocolate chips or nuts, fold them in gently with a spatula at this stage. The dough should be firm enough to scoop but still slightly tacky.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look set. For extra crispiness, leave them in for an additional 60 seconds. Remove from the oven and let the cookies rest on the hot pan for 5 minutes. This “carry-over” cooking time is essential for developing that signature snap. Move them to a wire rack to cool completely before serving.
- Cook Time: 27 minutes