|I had fun smooshing the |
makes about 48 cookies
2 tbsp insant coffee crystals
3 tbsp light cream or half and half
1 cup butter, room temperature
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
2 1/4 cups all purpose flour
1/4 cup cocoa powder
1/2 cup semisweet chocolate chips
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or Silpats. In a small bowl stir together instant coffee crystals and 1 tbsp of light cream until crystals dissolve; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium-high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the coffee mixture, egg and vanilla until combined. Beat in flour until combined.
- Divide dough in half. Stir the remaining 2 tbsps light cream and cocoa powder into one portion and stir chocolate chips into the remaining plain dough portion. Spoon a scant teaspoon of each dough sidge by side onto prepared cookie sheets. Press doughs together.
- Bake for 8-9 minutes or until just set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.