How to make it:
The night before:

Flour tip: fluff the flour with a fork, then spoon into a measuring cup (don't scoop!), then level off. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside. Cornstarch is a common ingredient in chewy cookies, but it also helps to provide structure, a crumbly texture, and consistency.

In a medium mixing bowl, whisk the softened butter, brown sugar, and granulated sugar together until no brown sugar lumps remain, about 3 minutes. Whisk in each egg, one at a time. Then add the vanilla extract and espresso powder; mix to combine.

Add half the dry ingredients to the wet and mix together with a large spoon or rubber spatula; then the remaining. Fold in the chocolate chips.

Cover the dough tightly and chill in the refrigerator overnight for best results; but at a minimum of at least 2-3 hours - or even up to 3 days!


Baking day:
Preheat oven to 325° F. Take the dough out of the refrigerator and allow it to slightly soften at room temperature while the oven preheats.

Line large baking sheets with parchment paper, or use nonstick pans. Set aside.

Use a cookie scoop for consistent sizing. Roll into a ball. If you like a thicker cookie, shape the ball to be taller rather than wide. If you like them a little thinner, roll into a ball and gently press your finger tips to flatten slightly. Repeat with remaining dough.

Bake the cookies for 10-12 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 3-5 minutes then transfer cookies to a wire rack to cool completely.


Cookies stay fresh covered at room temperature for up to 1 week.