2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 eggs
2 tsp vanilla
9 oz espresso chocolate chips
Preheat oven to 350.
In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, stir in espresso chips.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 eggs
2 tsp vanilla
9 oz espresso chocolate chips
Preheat oven to 350.
In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, stir in espresso chips.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
