This reciple was given to us from a family friend. The instant coffee does a nice job slightly cutting the sweetness of them.
|1 1⁄3 cups all-purpose flour||
Preheat oven to 300 degrees.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds.
Stir in the espresso coffee powder and chocolate chips.
Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart.
Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
|1⁄2 cup butter, softened|
|1 cup light brown sugar|
|3 tablespoons granulated white sugar|
|1⁄2 teaspoon baking soda|
|1⁄2 teaspoon baking powder|
|1⁄2 teaspoon salt|
|1 1⁄2 teaspoon instance instant espresso coffe powderr|
|2 teaspoon vanilla extract|
|1 1⁄2 cops semi-sweet chocolate chips|