Espresso Chocolate Chip Cookies
Soft, chewy, and loaded with coffee flavor, these dairy-free espresso chocolate chip cookies are the perfect sweet pick-me-up cookie recipe.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup Plant-Based Butter (room temperature)
- 1 large Egg (room temperature)
- 4 Tablespoons Espresso Powder
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 teaspoon Vanilla
- 1 ½ cups Flour (all purpose)
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ cup Dark Chocolate Chips (dairy-free)
- Flaky Sea Salt (to finish)
Instructions
- Allow 1 large egg and ½ cup plant-based butter to come to room temperature.
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In the base of a stand mixer, cream together plant-based butter, ½ cup brown sugar, ¼ cup granulated sugar, and 4 Tablespoons espresso powder.
- Next mix in 1 teaspoon vanilla and egg.
- Slowly spoon in 1½ cups flour, ½ teaspoon salt, and ½ teaspoon baking soda until almost combined.
- Remove from the mixer and fold in 1 ½ cup dark chocolate chips.
- Using a 1.5 Tablespoon cookie scoop, scoop drops of cookie dough onto prepared baking sheet.
- Sprinkle with flaky sea salt. Bake for 12-13 minutes.
- Remove from oven and allow to cool on the cookie sheet for about 1 minute before moving to a cooling rack.
Find it online: https://mylifeafterdairy.com/espresso-chocolate-chip-cookies/