These cookies are a delightful twist on the classic chocolate chip cookie, offering a rich and flavorful experience.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Adding the egg one at a time ensures even mixing.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and instant coffee.
Sifting the dry ingredients can help avoid lumps.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips evenly throughout the dough.
Use a spatula to gently fold in the chocolate chips.
Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures even-sized cookies.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
For softer cookies, remove them from the oven when the centers are still slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies warm or store them in an airtight container for later enjoyment.
Warm cookies pair wonderfully with a glass of milk.
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