Espresso Chocolate Chip Cookies

When we took our first bite of these cookies the first thing we thought was why hasn't there been ground coffee in chocolate chip cookies since the beginning? The taste made so much sense! Adding freshly ground coffee into the batter helps add an aromatic that is somehow better than just brown sugar and vanilla, please don't tell Martha Stewart that. With a little research we found that that adding coffee, brewed coffee, to desserts could only be done with very specific recipes. Mainly recipes that had water in them. Which makes sense if you thinking about it. In the case of traditional chocolate chip cookies those recipes don't have any. So adding coffee grounds straight to the recipe was the best idea we had and we were so lucky it worked... PRO TIP: use finely ground coffee, not that stuff for the french press. The smaller the bits of coffee the better. Unless you like munchin' on coffee beans and in that case we bow down to you. WHAT 1 1/2 cups of unsalted butter, softened 1 1/2 cup sugar ½ cup brown sugar 2 eggs 1 tsp vanilla extract 2 cups flour 1 tsp salt 1 tsp baking soda chocolate chips 2 tablespoons ground coffee HOW Preheat oven to 375 degrees Mix together flour, salt, baking soda & ground coffee - set aside Cream together butter and sugar then add 2 eggs and a tsp of vanilla Mix the wet and dry ingredients together until combine Add chocolate chips Baked for 9-11 minutes