- Yields: about 20 cookies
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 3/4 cup (1 1/2 sticks) butter
- 1/2 teaspoon instant coffee granules
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 whole egg plus 1 egg yolk
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup bittersweet chocolate chips
Directions
Melt butter and stir in instant coffee until it’s dissolved. Cool the mixture to room temperature.
Preheat oven to 325° F. Line two baking sheets with parchment paper.
Combine both sugars in the bowl of a stand mixer and stir on low speed to combine. Add cooled butter-coffee mixture, adjust speed to medium and beat for 2 full minutes. Scrape down the sides of the bowl. Add vanilla and cocoa powder and blend at low speed until the cocoa is thoroughly mixed. Add whole egg and beat on medium speed for 2 minutes, then add egg yolk; beat for 1 more minute. The mixture should resemble chocolate butter cream at this point.
Add flour, baking soda and salt, and blend on low speed just until no white streaks of flour remain. Fold in chocolate chips with a spatula.
Form dough into balls 2-inches across (about 1 1/2 tablespoons) and place on the prepared baking sheets a couple of inches apart. Bake for 12 to 16 minutes, until edges are slightly crisp and the centers are set. Let cool on the baking sheets. Will keep at room temperature for 2 days, or freeze for up to 1 month.
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