Yield: 36 cookies | Prep Time: 15 minutes | Cook Time: 12–15 minutes
Adding just the slightest bit of espresso powder packs a big punch, turning a simple cookie recipe into a standout favorite. I love serving these up during a weekend brunch as I refill everyone’s mugs of coffee.
INGREDIENTS
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 tablespoon instant espresso powder mixed with 1 tablespoon water
8 ounces sour cream
1 cup white chocolate chips
DIRECTIONS
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt and set aside.
3. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for 2 minutes, then add the brown sugar and beat for an additional 3 minutes. Add the egg and espresso mixture and mix well. Alternate adding the dry ingredients and sour cream until well blended. Fold in the chips by hand.
4. Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 1½ inches apart. Bake for 12 to 15 minutes.
5. Cool on a wire rack. Store between layers of waxed paper or parchment paper in an airtight container.