- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon instant coffee granules
- ⅓ cup unsweetened cocoa powder
- 1 cup semi sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Mix butter and sugars with the paddle attachment until light and fluffy, about 3 minutes.
3. Add vanilla and egg and mix to combine.
4. Whisk flour, baking soda, salt, coffee granules and cocoa powder together.
5. Add the dry ingredients to wet ingredients with lowest speed until combine. Do not to over mix.
6. Fold in the chocolate chips.
7. Scoop out cookies and place on the prepared baking sheet.
8. Bake for 8 minutes or until edges of the cookie are firm.
9. Lets the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
10. Store cookies in an airtight container at room temperature for about 3 days or keep in the freezer for up to 3-4 months.
