Coffee Chocolate Chip Cookies

Recipe:

Ingredient Notes:

• Coffee. This recipe calls for instant coffee. If you have instant espresso powder, use that. If not, use regular granulated instant coffee, put it in a plastic bag or between sheets of parchment paper, and roll it with a rolling pin to grind it.
  You don’t have to buy a whole jar of coffee for a cookie – supermarkets sell single-serve bags of instant coffee. If you really want to use natural coffee, use 1 tablespoon of finely ground coffee.
• Sugar. The recipe calls for brown sugar. It gives the cookies a caramel color and a special flavor. If you don’t have brown sugar, bake with regular white sugar. The cookies will be a little less flavorful, but that’s not too tragic.
  Note: I do not recommend changing the amount of sugar in the recipe – it greatly affects the consistency of the dough and the final texture of the cookies. If you reduce the amount of sugar by at least a third, you will get a different result.
• Eggs. Use a medium size egg for this recipe. Such an egg weighs about 50-55 g. It’s better to use eggs at room temperature. If you do not have enough time for the eggs to warm up on the counter, put them in a bowl of hot tap water for 15 minutes.
• Butter. For this recipe, you can use butter with a fat content of 72.5% or higher. Like the eggs, it should be at room temperature, i.e. soft. But not melted!
• Flour. All-purpose flour with a protein content of about 10% works well. Strong bread flour is not suitable for this recipe.
• Chocolate. In this cookie recipe, I use heat-resistant bittersweet chocolate chips. Milk chocolate would be great for those cookies, too. Basically, you can use any kind of chocolate here, either in chips or bars. If you use a bar, just chop it up with a knife.

Let’s start cooking.

Cream the butter with the sugar and coffee powder. The sugar will not dissolve completely, this is normal.

Add the egg and beat again.

Add the flour sifted with baking soda and knead the dough.

Add the chocolate chips.

Stir. Cover with plastic wrap and refrigerate for half an hour.

Form 12 balls from the cooled dough and place them on a baking sheet. Make sure to leave enough space between each cookie, as the cookies will spread during baking.

Bake in a preheated oven at 180°C (355°F) for about 12-15 minutes. Remove from the oven and let stand on the rack for 8-10 minutes. Transfer to a rack and allow to cool completely.

Enjoy!