Chocolate Chunk Coffee Cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons ground coffee granules
- 1 teaspoon vanilla
- 2 teaspoons brewed coffee
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups chocolate chunks or chips
Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium until smooth. Do not overmix or the cookies will spread more than they should.
Add in the whole egg and then the yolk, and mix.
Add in coffee granules, vanilla, and brewed coffee, mix on low to combine. Turn the mixer off and add in the flour, baking powder, baking soda and salt and then turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
When an evenly mixed dough forms, stop the mixer and stir in the chocolate chunks in by hand so as not to break them up.
Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the refrigerator to chill before baking.
Chill the dough for an hour or up to overnight.
Preheat your oven to 350F.
Separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading. Bake for 15 minutes. The cookies are done when the edges are golden brown.