Coffee Chocolate Chip Cookies

🧂 Ingredients

• 7.5 oz Butter
• 1 tablespoon Instant coffee

  can be doubled for more intense flavor
• 1 ¾ cup All-purpose flour
• 1 teaspoon Baking soda
• ½ teaspoon Baking powder
• ½ teaspoon Salt
• ¼ cup Cocoa
• 1 ½ cup Brown sugar
• ½ cup White sugar
• 2 tablespoon Finely ground espresso beans
• 2 Eggs
• 2 teaspoon Vanilla extract
• 1 ½ cup Dark chocolate chips

Instructions

• 1 Melt 7.5 oz Butter in a small saucepan and whisk in 1 tablespoon Instant coffee.
• 2 Strain the butter in another container to eliminate the excess coffee granules.
  Leave the coffee-infused butter to harden.
• 3 With the coffee-infused butter ready, preheat the oven to 190 °C / 375 °F.
• 4 Meanwhile, combine 1 ¾ cup All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon
  Baking powder, ¼ cup Cocoa, 2 tablespoon Finely ground espresso beans, and ½
  teaspoon Salt in a bowl in one bowl and mix them. Put the infused butter (with
  the liquid part), 1 ½ cup Brown sugar, and ½ cup White sugar in another.
• 5 With a mixer, start beating the infused butter and sugars together until the
  butter is softened and the sugar is combined.
• 6 Add 2 Eggs and 2 teaspoon Vanilla extract and, using the mixer, mix for another
  3-5 minutes on the highest setting.
• 7 Now lower the mixer speed to medium, and gradually add the dry ingredient (flour
  mix) until they are well combined.
• 8 Add 1 ½ cup Dark chocolate chips to the bowl and mix it in with a spatula.
• 9 On a baking pan, place parchment paper, and using an ice cream scoop (if you
  don’t have an ice cream scoop, make 2 tablespoon size balls from the cookie
  dough), put scoops on the parchment paper, leaving 4 cm / 2-inch space between
  them so they don’t merge during baking.
• 10 Bake the cookies for 10-15 minutes until you see that they start to create a
  crust on the edges, but do not overcook them since they need to be creamy inside
  when cooled down.

Nutrition Info