How to get the most out of your kitchen at college

double chocolate espresso cookies

So I have started to combat mild depression with making cookies. My roomates love this idea because there are almost always cookies at our apartment now and I try not to make the same cookies twice. There are some exceptions to that rule, this cookie is one of them. They are crispy on the edges and chewy in the middle. They also retain that yummy chewy factor even after they cool which is when most cookies start to harden.

You will need: A medium bowl, a whisk or electric beater, cookie sheets, cooling racks

Ingredients:

2 1/4 sticks butter, softened

1 Cup sugar

1 cup light brown sugar, packed

2 eggs

2 1/2 cups flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

2 Tbsp instant espresso powder

12 ounces semisweet chocolate chips

preheat oven to 350 

cream butter an sugars until light and fluffy. Then add eggs until well combined.

In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder.

Slowly add the dry ingredients, mixing thoroughly as you go. Mix everything until the ingredients are fully combined but do not over beat. Fold in the chocolate chips.

drop heaping teaspoons of dough 2 inches apart on a cookie sheet. Bake for 10-12 minutes. 

Cool on a wire rack and serve