When the hubs was whining that I forgot to buy him desserts to pack in his lunch, I decided to whip up some chocolate chip cookies.  In 30 minutes or less (minus baking time!) you could be enjoying these amazing cookies.  I added some espresso powder to the recipe to jazz it up a little.  It’s totally optional.  And it doesn’t taste like there’s espresso in there- it just makes the chocolate flavor richer.


  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • ½ cups granulated (white) sugar
  • 2 whole eggs
  • 2 teaspoons vanilla extract
  • 2-¼ cups, all-purpose flour
  • 1 teaspoon instant espresso
  • 1 teaspoon baking oda
  • 1 teaspoon salt
  • 2 cups chocolate chips

Preheat oven to 375F.

Mix together butter and both sugars.

Add in eggs and vanilla, mix until combined.

Mix together dry ingredients: flour, instant espresso, baking soda and salt.

Slowly incorporate into wet ingredients.

Add in chocolate chips.  Lightly mix.  Do not over beat!

I used mini chocolate chips, yummm.

Drop onto a cookie sheet using a cookie dough scoop or two spoons. The dough is super sticky so don’t try to roll them like I did!

Bake for 10-13 minutes.  Do not under bake!  The edges should be nice and golden brown.