Directions

Serving Size: 18

preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and set aside.
In a small bowl, stir together the instant espresso/coffee powder and warm water until the instant espresso has completely dissolved.
Using a stand mixer or hand mixer on low speed, mix together the butter, egg, until combined. Add in the coffee mixture and the flour mixture and mix to combine, careful not to over mix.
Turn the mixture off and gently fold in the chocolate and spoon the cookie dough onto the prepared cookie sheet, in 1 heaping tablespoon of cookie dough, spaced at least an inch apart.
Place into the oven and allow the cookies to bake 4-8 minutes, until the edges are set and the cookies are soft and puffy.
Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before removing. Serve the cookies warm or once they have cooled completely.
Store the cookies in an airtight container at room temperature up to 5 days.