Page 49 - Classic Cookies with Modern Twists

2. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, beat the butter,
sugars, and espresso powder on medium speed until creamy
and smooth, 3 to 4 minutes. Scrape the bowl with a r ubber

spatula. Whisk together the vanilla, vinegar, and egg and add to
the butter mixture. Beat on medium speed until the ingredients
are thoroughly incorporated, about 1 minute. Scrape the bowl
again and add the dr y ingredients on low speed, mixing just
until the dough comes together, about 30 seconds. Add the

chocolate chips and mix to combine.

3. Using your hands or a 1-ounce scoop, form 1-inch balls of
dough and place them on the baking sheets, 2 inches apart. Bake

for 16 to 18 minutes, rot ating the sheets half way through, or
until the cookies are golden brow n. Allow them to cool for 5
minutes on the baking sheets before transferring the cookies to
a wire rack to cool completely.