Name: Espresso-Chocolate Chip Cookies
Prep time: 30 min
Cook time: 20 min
Yield: 60 4oz
Ingredients: 2.25 lb butter (unsalted, room temperature); 2 lb brown sugar; 2 tbsp vanilla extract; 6 ea eggs; 2.5 lb flour; 2 tbsp baking soda; 1 tbsp salt; 24 cups oats (ground); 22 oz espresso (brewed); 6 cups chocolate chips (ground); 6 cups chocolate chips

This cookie is the perfect “pick-me-up” for an afternoon treat! Who can say no to coffee and chocolate!?

Espresso-Chocolate Chip Cookies

CourseCookies

Servings	Prep Time
60 4oz	30 minutes

Cook Time

20 minutes

Servings	Prep Time
60 4oz	30 minutes

Cook Time

20 minutes

Espresso-Chocolate Chip Cookies

CourseCookies

Servings	Prep Time
60 4oz	30 minutes

Cook Time

20 minutes

Servings	Prep Time
60 4oz	30 minutes

Cook Time

20 minutes

Ingredients

2.25 lb butter unsalted, room temperature
2 lb brown sugar
2 tbsp vanilla extract
6 ea eggs
2.5 lb flour
2 tbsp baking soda
1 tbsp salt
24 cups oats ground
22 oz espresso brewed
6 cups chocolate chips ground
6 cups chocolate chips

Servings: 4oz

Units:

Instructions

Cream

Cream butter and sugar. Add vanilla extract. Add eggs slowly one at a time.

Sift

Sift dry ingredients. Add to creamed mixture and mix 1 minute. Add alternating ground oats and brewed espresso and mix 2 minutes. Add chocolate chips (ground and whole) and mix until just combined. Roll dough into logs on parchment paper and freeze.

Bake

Pre-heat oven to 350F. Portion 4oz dough on parchment lined cookie sheet. Flatten slightly and bake for 10-15 minutes until lightly browned. Do not overbake!

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