Gluten Free Espresso Chocolate Chip Cookies
For a soft and chewy chocolate chip cookie with a touch of coffee, check out these gluten free espresso chocolate chip cookies!
Ingredients
- 1 stick of butter, softened
- 1/2 c. brown sugar
- 1/4 c. cane or granulated sugar
- 1 egg + 1 egg yolk
- 2 tsp. instant coffee
- 2 tsp. water
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 c. gluten free flour blend
- 1 c. semi sweet chocolate chips
Instructions
- In a large mixing bowl, beat the butter, brown sugar, sugar, and eggs. In a small bowl, stir together the instant coffee and water. Then, beat in the coffee mixture, baking soda, salt, and gluten free flour blend. Finally, stir in the chocolate chips.
- Cover and refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350 degrees.
- Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop and roll the dough into balls. Then, bake at 350 degrees for 8-11 minutes, until golden brown.