There are always new and exciting ways to mix up the classic chocolate chip cookie recipe. These chewy espresso chocolate cookies are packed with a coffee flavor and loaded with heaps of chocolate chips.
– 1 ¾ cups all purpose flour– 2 tablespoons espresso powder– 1 teaspoon baking soda– ½ teaspoon fine sea salt– ½ cup mascarpone cheese – ½ cup unsalted butter– ½ cup granulated sugar– ¼ cup brown sugar– 1 large egg– ½ tablespoon vanilla extract– 3 cups milk chocolate morsels
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat mascarpone, butter, granulated sugar, and brown sugar on medium speed until fluffy and light in color, about two minutes.
Scoop cookies into 3 tablespoon balls and place on a parchment lined baking sheet. Using 1 ¾ cups of milk chocolate morsels, cover the outside of each cookie dough scoop. Place in the freezer for 30 minutes until the dough has firmed up.
Bake at 350°F for 15-20 minutes until golden brown around the edges and the middle of the cookie has set. Once out of the oven, use the remaining ½ cup of milk chocolate morsels to fill in bare spots on top of the cookie.