Ingredients:

  • 1 ¾ cups (210g) all-purpose flour, plus more for dusting
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) baking powder
  • ½ tsp (3g) salt
  • 2 tbsp (10g) instant espresso powder
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) dark chocolate (70% cacao or higher), roughly chopped into chunks

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, salt, and instant espresso powder in a large bowl.
  3. In a separate bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Fold in the chopped dark chocolate chunks.
  7. Drop rounded tablespoons (or use a cookie scoop) of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.