Ingredients
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk
1½ teaspoons instant espresso powder (dissolved in 1 tbsp hot water)
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup caramel sauce (for drizzling)
Instructions
1. Dissolve espresso powder in 1 tbsp hot water and set aside to cool.
2. Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in egg, egg yolk, vanilla, and cooled espresso mixture.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually fold dry ingredients into wet until just combined.
6. Chill the dough in the fridge for 30 minutes.
7. Preheat oven to 350°F (175°C) and line baking sheets.
8. Scoop dough and place on sheet, spacing evenly.
9. Bake for 10–12 minutes until edges are lightly golden.
10. Cool slightly, then drizzle with caramel sauce before serving.
Notes
Slight underbaking keeps the centers soft and chewy.
Espresso powder adds depth but not bitterness — adjust to taste.
Add chocolate chips for a mocha version.
Store in an airtight container for 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg