Espresso Chocolate Cookies

Ingredients for cookies:
2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 T instant espresso powder
12 ounces semisweet chocolate chips

Preparing the cookies:
Preheat oven to 350 degrees F.

Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.

In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Use a whisk to make sure the dry ingredients are well mixed.

With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.

Line a baking sheet with parchment paper. Using a 1 1/2-inch ice cream scoop, or rounded teaspoon, drop dough on the sheet 2 inches apart. Bake for 10 to 12 minutes. Cool on a wire rack.

Makes about 50 cookies