Yield: about 17 cookies
CHOCOLATE CHIP MOCHA COOKIES
Deliciously soft, thick, and chewy chocolate cookies infused with coffee and studded with chocolate chunks. No chilling required!
1 and 3/4 cups (218g) plain/all-purpose flour
1/4 cup (25g) cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cornflour/cornstarch
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1/2 cup (100g) caster/granulated sugar
1/4 cup (50g) light brown sugar
1 large egg
4 tablespoons instant coffee granules
1 tablespoon hot water
1 cup (175g) chocolate chips, or chunks (and some extra for topping)
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.
Whisk together the butter and sugars until combined. Add the egg, and mix until combined. Dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, then add to the wet ingredients, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Roll the dough into 1.5oz balls, about 17 balls, place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.