· 6 tablespoons (3 ounces) unsalted butter, softened· 1 packed tablespoon (0.65 ounces) of cream cheese· 1/4 cup (2 ounces) dark brown sugar· 3 tablespoons (1.25 ounces) granulated sugar· 3/4 teaspoon vanilla extract· 1/2 cup + 3 tablespoons (3.6 ounces) all-purpose flour· 1/2 teaspoon instant espresso powder (optional)· 1/8 teaspoon fine salt· 1/4 teaspoon baking soda· 1/4 teaspoon baking powder· 1/3 cup (2 ounces) chocolate chips
Step 1Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.Step 2In a medium bowl, beat the butter and cream cheese with an electric mixer on medium speed until fluffy, about 20 seconds.Step 3Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.Step 4Next, add the vanilla and beat until just combined.Step 5Whisk together the flour, salt, baking soda, baking powder and espresso powder in a separate bowl.Step 6Sprinkle the flour on top of the butter mixture, and beat just until combined.Step 7Stir in the chocolate chips.Step 8Chill the dough uncovered in the fridge for 30 minutes. You can store it overnight, but let it sit at room temperature for 30 minutes before using then.Step 9Scoop the dough into 8 dough balls, and space them evenly on the baking sheet.Step 10Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.Step 11Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.