Mexican Chocolate Espresso Cookies – about 24 cookies
1/2 cup unsalted butter, room temperature
1 cup brown sugar, tightly packed
3 tablespoons gradulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant Mexican espresso coffee powder
1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 300 degrees F.
In the bowl of a mixer fitted with a paddle, cream the butter and both sugars until fluffy.
Beat in the egg and vanilla until combined.
In a large bowl, sift together dry ingredients. Beat into the butter mixture at low speed. Just until combined, don’t overmix. Stir in espresso powder and chocolate chips.
Prepare a cookie sheet with silpat. Using a 1 ounce scoop (about 2 tablespoons), drop cookies onto silpat, about 2 inches apart. Gently press with the back of a spoon. Bake for about 20 minutes or until nicely browned.
Remove from baking sheet and place on baking rack to cool. Enjoy with cold glass of milk.