Ingredients
Method
- Preheat oven to 350°F (180°C)
- In a large bowl, whisk together all-purpose flour, baking soda, and salt
- In a separate bowl, cream butter, brown sugar, and granulated sugar until smooth
- Beat in eggs, vanilla extract, and espresso powder mixed with 2 tbsp hot water
- Gradually add dry ingredients to wet, mixing until just combined
- Fold in chocolate chips
- Drop rounded tablespoons of dough onto a baking sheet
- Bake for 10-12 minutes or until edges are golden
Notes
For keto: Replace 2 1/4 cups all-purpose flour with 1 3/4 cups superfine almond flour and 1/4 cup coconut flour. Use 1 cup erythritol instead of sugars and add 1/2 tsp xanthan gum.
For high-protein: Substitute 1/4 cup flour with whey/casein protein isolate. Add 2 tbsp collagen peptides and replace oil with 1/2 cup melted coconut oil.
Use room-temperature butter for smooth mixing. Allow cookies to cool before storage to maintain crispness.
Ensure chocolate chips are halal-certified and free from alcohol-based flavoring.
For high-protein: Substitute 1/4 cup flour with whey/casein protein isolate. Add 2 tbsp collagen peptides and replace oil with 1/2 cup melted coconut oil.
Use room-temperature butter for smooth mixing. Allow cookies to cool before storage to maintain crispness.
Ensure chocolate chips are halal-certified and free from alcohol-based flavoring.