ADSENSE IN ARTICLE AD
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ngredients
- 1 stick unsalted butter (1/2 cup) softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon instant coffee granules
- ⅓ cup unsweetened cocoa powder
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in the vanilla and egg and mix to combine.
- In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.
- Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.
- Fold in the chocolate chips.
- Portion out cookies into rounded tablespoons and place on the prepared baking sheet.
- Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don't worry they will continue to cook as they cool.
- Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.
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