crisp chocolate chip espresso cookies

Chocolate chip cookies are everyone's all time favorite. I've never met anyone who doesn't like a chocolate chip cookie. Despite it being a classic there are a ton of different recipes out there. And I am always game for revisiting an old friend. This recipe is crisp and buttery, love it.

chocolate chip cookie
adapted from the magnolia bakery cookbook

ingredients

• 1-1/2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed dark brown sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 cup chocolate chips
• 1/4 espresso, grounded

directions

1. preheat oven to 350 degrees F.
2. in a large bowl, combine flour, baking soda, and salt. set aside.
3. in a large bowl, cream butter with sugars until smooth. add the egg and vanilla extract and mix well. add the flour mixture and beat thoroughly. stir in chocolate chips and espresso. 
4. drop rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. bake for 10-12 minutes or until lightly golden brown.
5. cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.