By: Elizabeth Zehr

Yield: 14 - 18 cookies

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Ingredients: 
1 cup (145 grams) all purpose flour
¾ cup (75 grams) cocoa powder
¾ tsp salt
½ tsp baking soda
½ tsp baking powder
1 tbsp espresso powder
10 ½ tbsp (157 grams) butter or vegan butter
¾ cup (150 grams) brown sugar 
⅔ cup (133 grams) granulated sugar
1 egg or 1 flax egg (1 tbsp ground flax + 3 tbsp water)
2 tsp vanilla extract 
1 ½ cups (340 grams) chocolate chips
 

Procedure:

1. Preheat oven to 350 ℉ and line 2 baking sheets with parchment paper.

 

2. In a medium sized bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder, and espresso, making sure everything is thoroughly combined. 

 

3. Using an electric mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the vanilla and egg and mix again until combined. 

 

4. Add your dry ingredients into the butter / sugar mixture and fold together with a spatula. Then, fold in the chocolate chips. 

 

5. Portion your cookie dough into balls and place them on the prepped baking sheets, giving each cookie room to spread. 

 

6. Bake for 10-13 depending on the size of the cookies (if you make 18 cookies, I recommend the shorter time, if you make 14 cookies, I recommend the longer time). Allow the cookies to fully cool on the baking sheet before moving them.*

 

7. Enjoy with a cup of tea/hot chocolate/coffee, or just on their own!