Ingredients
Scale
- 12 tablespoons butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup semisweet chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9" springform pan or a 9-inch cake pan.
- In a medium bowl, cream the softened butter with brown sugar and granulated sugar for about 60 seconds until well combined.
- Add 1 egg, an egg yolk, and vanilla to the mixture and beat until fully incorporated.
- In a separate small bowl, whisk together the flour, salt, espresso powder, baking powder, and baking soda. Gradually add this to the creamed mixture in two batches, mixing just until combined.
- Fold in the semisweet chocolate chips and spread the dough evenly into the prepared pan. Top with additional chocolate chips.
- Bake for 23-27 minutes, or until the center is slightly underdone, as it will firm up while cooling.
- Optionally decorate with chocolate buttercream and sprinkles for a special touch.
Notes
Make sure the butter is softened to room temperature for easier creaming with sugars.
Do not overmix the dough after adding the flour to maintain a tender texture.
For a richer flavor, consider using dark chocolate chips.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.