3-4 tbsp coffee (depending on how strong you want the coffee taste) or 2 tbsp instant espresso powde
2 cups chocolate chips, divided
Preheat the oven to 350F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light.
Beat in eggs and vanilla extract.
In a small bowl, whisk together instant espresso powder or sugar
and hot water until smooth.
Stir into sugar mixture.
Gradually stir the flour mixture into the coffee and sugar mix,
followed by 1 1/2 cups of chocolate chips.
Shape into approx. 1-inch balls and arrange on prepared baking
sheet, allowing room for cookies to spread.
Bake for 11-14 minutes, until cookies are set and lightly
browned around the edges.
Allow to cool completely on a wire rack.
When cookies have cooled, melt remaining 1/2 cup chocolate chips
in a small, microwave-safe bowl.
With the cookies on a sheet of parchment paper or still on the
cooling rack, use a fork to drizzle the chocolate over the cookies.
Allow the chocolate to set at room temperature
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