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Are y’all over cookies yet? Or have you just run out of the tin of sugar cookies your mom sent over the holidays and you’re still craving a little something sweet after dinner?Â
Or… are you planning making something new this Valentine’s Day?Â
Either way, I’ve got you covered. These a tiny, chewy and chocolaty. Don’t be alarmed about the instant espresso powder in the recipe. It only enhances the chocolaty flavor.Â
Speaking of chocolate.. chocolate makes people happy. And one happy is my theme this year. If you read yesterday’s post, you already know this.Â
And, as I promised, I would check in with my #onehappy.
Here’s yesterday’s One happy take away:Â
Snuggling on couch with my youngest son
Feeling a tiny bit better from my head cold
Figuring out some tech stuff all by myself
Managed to make New Years DinnerÂ
Went to bed early (hence the head cold)Â
Now let’s celebrate with some cookies:
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg at room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup chocolate chips
- 1 tbs instant espresso powder
Instructions
- In a large bowl beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy . Add the egg and vanilla extract, and
- In a separate bowl, whisk the flour, espresso powder ,cocoa powder, baking soda, and salt together until combined. pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough and chill in the refrigerator for at least 1 hour
- Remove cookie dough from the refrigerator and allow to sit for 10 minutes.
- Preheat oven to 350°F Line baking sheets with parchment paper or silicone baking mats.
- Scoop and roll dough into balls, Roll each ball in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 11-12 minutes
Notes
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