1 1/2 sticks unsalted butter, cut into cubes
1/2 cup dark brown sugar, packed
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoons instant espresso
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup good quality chocolate chips or chunks
Preheat oven to 350 degrees F.
In a large mixing bowl, combine cold butter, dark brown sugar, light brown sugar, granulated sugar and espresso with a hand mixer. Mix at slow speed for 30 seconds and increase speed until the mixture is fluffy, about 6 minutes. Lower the speed and add the eggs 1 at a time. Add vanilla and mix until all ingredients are incorporated. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter and sugar mixture in batches. Stir with a spatula until well blended. Fold in the chocolate chips or chunks and spoon the dough onto 2 parchment lined cookie sheets at least an inch apart. Bake for 14 to 15 minutes. Rotate the cookie sheet half way through so that the cookies bake evenly. Remove the cookies from the oven and transfer to a wire rack to cool.
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