Espresso Chocolate Chip Cookies Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 14 cookies

• 4 oz vegan butter, softened (113g)

• ½ c white sugar (100g)

• ⅔ c brown sugar (100g), packed 

• ¼ c non-dairy milk

• 2 tsp vanilla

• 2 tbsp brewed coffee, cooled

• 2 c all-purpose flour (250g)

• 1 tsp baking soda

• 1 tsp baking powder

• ¼ tsp salt

• ½ c vegan chocolate, chopped

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. 

2. Cream the butter and sugars together in the bowl of a stand mixer on low speed until fluffy, about 2-3 minutes. 

3. Add non-dairy milk, vanilla, and coffee and mix on low speed until just incorporated. 

4. Add flour, baking soda, baking powder, and salt to the mixture and mix on low speed until just incorporated. This should take less than a minute. Do not overmix.  

5. Fold in chopped chocolate. 

6. Scoop 2 tbsp-sized cookie dough balls onto the baking sheets. Leave 1” space between cookies as they will spread. 

7. Bake for about 15 minutes, or until cookies have turned golden-brown on the sides. 

8. Cool on baking sheets for about 10 minutes. Transfer cookies to wire racks to cool completely.