Chocolate Chip Espresso Cookies

Beat butter and sugars together in a bowl.

Add eggs one at a time until well blended, then add vanilla extract.

In a separate bowl, combine all-purpose flour, baking soda, salt, and ground espresso. Mix to combine.

Gradually add the flour mixture to the batter. Mix and then stir in semisweet chocolate chips.

Place dough in an airtight container and chill for at least 1 hour or overnight before baking.

Preheat oven to 375ºF. Remove dough from the refrigerator and allow to thaw at room temperature for about 20 minutes.

Using a 30-gram ice cream scooper, scoop dough onto a silicone mat- or parchment paper-lined cookie sheet, keeping cookies 2 inches apart.

Bake for 9 to 10 minutes or until edges are slightly golden and centers are still slightly soft. Allow to cool for 5 minutes before serving. Store in an airtight container at room temperature for about 4 days.