1teaspoonbaking soda(bread soda/bicarbonate of soda)
6ounceschocolate chips(*Note 4 - dark/milk or a mix)
Instructions
Preheat the oven to 180°C/355°F. Line two large baking sheets/baking trays with parchment paper/baking paper or reusable silicon mats.
Measure out the instant coffee, then pour the vanilla extract over the coffee and stir to combine. Set aside to allow the coffee to dissolve into the vanilla extract.
In a large bowl, cream the room-temperature butter, brown sugar, and white granulated sugar at a medium speed. This will take about 3 to 5 minutes. If using a stand mixer, cream together using a paddle attachment. Regularly scrape down the sides of the bowl. *Note 5
2 sticks butter, 1 cup white granulated sugar, ½ cup light brown sugar
Add in the room temperature egg and vanilla extract-coffee mixture. Beat together until fully combined, light and fluffy. This will take about 2-3 minutes.
1 egg
In a smaller bowl, whisk together the flour, salt, and baking soda. Add half the dry ingredients to the wet ingredients and mix in until combined. Toss in the chocolate chunks, and then the rest of the dry ingredients. Mix until a soft dough forms. You might need to finish off the cookie dough by hand by giving the dough a few kneads in the bowl to make sure all the ingredients are fully combined.
Portion out the cookie dough using a 2 tablespoon cookie scoop (size 30), and place the cookie dough balls onto the prepared baking sheets approximately 2.5 inches or 7cm apart. Bake in the preheated oven for 14-17 minutes. Mine were done at 15 minutes. The cookies will be about 3 inches/7cm in diameter.
Allow the baked cookies to cool on the baking tray for at least 5 minutes before gently lifting them onto a wired cooling rack with a spatula. Allow them to cool completely. *Note 6
Continue with steps 6 through 7 until all the dough has been portioned and baked.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
Notes
Instant coffee granules or powder, or instant espresso powder is used to flavor these cookies.
225 grams of butter is equal to two sticks and is slightly less than 1 metric cup.
New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/European medium.
I used a 50% Whittakers chocolate bar (bittersweet chocolate). You can also substitute half the dark chocolate for milk chocolate if you find dark chocolate a bit intense.
Room temperature butter should have some give when poked or squeezed.
For a perfect cookie, scoot around the edges of the hot cookies with a large cookie cutter. Then allow to cool completely.
Storage and Freezing
These cookies can be stored in an airtight container for up to a week. Baked cookies can be frozen for up to 3 months.If freezing cookie dough, first scoop out portions. These can then be baked directly from frozen as per the recipe instructions.