Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This process typically takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, ½ cup granulated sugar, ½ cup packed light brown sugar
- Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly.1 large egg, 1 teaspoon vanilla extract
- In a small heatproof bowl or mug, dissolve the instant espresso powder in 1 tablespoon of very hot water. Stir until completely dissolved and no granules remain. Allow this to cool slightly before adding it to the butter mixture.2 tablespoons instant espresso powder, 1 tablespoon very hot water
- Add the dissolved coffee mixture to the creamed butter and sugar. Beat on low speed until just combined. The mixture might look a little separated at this stage, which is normal.
- In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures that the leavening agents and salt are evenly distributed throughout the flour.2¼ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing when you no longer see streaks of dry flour.
- The dough will be soft and slightly sticky. You can either chill the dough for about 30 minutes if you prefer a firmer dough for easier shaping, or proceed directly to scooping.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. For a smoother finish, you can gently roll the dough into balls before placing them on the sheets.
- If using, press a few pieces of finely chopped dark chocolate into the tops of the cookies before baking, or you can add a small drizzle of melted chocolate after they have cooled.2-3 tablespoons finely chopped dark chocolate, 2-3 tablespoons melted chocolate
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers appear set but still slightly soft. Baking time will vary depending on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. Reheat gently in the oven if desired.
