Espresso Chocolate Chip Cookies

A simple chocolate chip cookie imbued with a coffee flavor.

Ingredients

• 3 tsbp instant espresso powder

• 90mL (3/8 cup) boiling water

• 280g (2 1/4 cups) all-purpose flour

• 1 tbsp cornstarch

• 1 tsp baking soda

• 1 tsp salt

• 227g (2 sticks) vegan butter

• 150g (3/4 cup) dark brown sugar

• 150g (3/4 cup) sugar

• 1 tbsp vanilla extract

• 255g (1 1/2 cups) semisweet chocolate chips

Instructions

1. Pour the boiling water over the instant espresso powder and mix until the powder dissolves. Set it aside.

2. In a medium bowl, combine the flour, cornstarch, baking soda, and salt.

3. Whip the butter, brown sugar, sugar, and vanilla extract until light and fluffy.

4. Add the dissolved espresso powder and beat until incorporated.

5. Slowly beat in the flour mixture. Fold in the chocolate chips.

6. Cover the bowl, and place the dough in the fridge to chill for at least an hour.

7. When ready to bake, preheat the oven to 350°F and line a baking sheet.

8. Scoop 1 tbsp-sized balls of dough onto the sheet. Leave about 2 inches between the balls, as the cookies will spread.

9. Bake the cookies for 10-12 minutes, then let them cool on the pan before serving.