Ingredients
Method
Wet Ingredients
- Preheat the oven to 350. Line 2 Baking pans with parchment paper
- Add Butter to mixer and allow the mixer to cream it until it is smooth.
- Add white and brown sugar and mix them together on medium for 3 minutes until light and fluffy.
- Scrape the sides and bottom of the bowl with a rubber spatula. Mix again for another 20 seconds or so.
- Add the eggs and vanilla. Mix until just incorporated.
- Scrape the sides and bottom of the bowl with a rubber spatula. Mix again for another minute or so.
Dry Ingredients
- In a separate bowl whisk together the flour, baking soda, and salt.
- Add the flour one cup at a time to the wet ingredients. Mix on low speed. About 3 separate additions.
- Each time you add a cup of flour mix on low it in until all ingredients are well incorporated about 30 seconds
- Finally add the Espresso chips and chocolate chips and mix on low for 1 minute.
- Scoop the cookie dough into tablespoon sized portions and line the pans about 3 by 4 .
- Bake for about 9 minutes for soft and chewy, 11 to 12 minutes for a crunchier cookie.
- Allow to cool at least 15 minutes, then enjoy!
- The dough will keep wrapped tightly in the refrigerator for up to 3 days. And will keep up to 3 months in the freezer if wrapped in an airtight bag or container.
- If baking from the freezer, allow the cookies to defrost for 2 hours before baking according to the recipe.