Ingredients
Scale
- 2 tablespoons instant coffee
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter (melted and cooled)
- 1 cup brown sugar (packed light brown sugar)
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Blend the instant coffee in a food processor until fine. In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and blended coffee.
- In a large bowl, mix cooled melted butter with brown sugar, granulated sugar, vanilla extract, and eggs until well combined.
- Gradually add dry ingredients to wet ingredients using a rubber spatula until just combined. Gently fold in chocolate chips.
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Scoop dough onto prepared sheets about 6 per sheet; optionally top with extra chocolate chips.
- Bake for 12-14 minutes until golden around the edges but slightly underbaked in the center.
- Let sit on the pan for 5 minutes before transferring to a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg