Mocha Chocolate Chip Cookies (Gluten-Free)

Ingredients

• 1 cup (2 sticks, 227g) unsalted butter
• 1-1/2 cups (312g) firmly packed brown sugar
• 2 tsp pure vanilla extract or vanilla paste
• 2 large eggs
• 270 g (2-1/4 cups) all-purpose flour or gluten-free flour blend
• 1 tbsp espresso powder
• 1 tsp kosher or fine sea salt
• 1 tsp baking soda
• 340 g (2 cups) semisweet chocolate chips

Instructions

1. 1

   Preheat the oven to 375°F. Line two baking...: Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.

2. 2

   In the bowl of your standing mixer, combine...: In the bowl of your standing mixer, combine the butter, sugar, and vanilla. Beat on medium until light and fluffy, about 5 minutes. Add the eggs and beat until fully incorporated.

3. 3

   In another bowl, whisk together the flour, espresso...: In another bowl, whisk together the flour, espresso powder, salt, and baking soda. Add half the flour mixture to the whipped butter, beating until fully incorporated. Add the remaining flour, beating until well blended. Add the chocolate chips and mix to evenly distribute them in the dough.

4. 4

   Use a 1 tbsp spring-loaded ice cream scoop...: Use a 1 tbsp spring-loaded ice cream scoop to portion the dough. Place them on the baking sheets an inch apart and bake until golden brown, about 9 to 12 minutes. The longer you bake them the crispier they will be.

5. 5

   Continue portioning and baking until all the dough...: Continue portioning and baking until all the dough has been used. Store in an airtight container for 5 days or freeze for longer storage.