Ingredients
Scale
- 1 ¾ cups all-purpose flour (spooned and leveled)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- ¾ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons instant coffee
- 2 egg yolks (at room temperature)
- ⅔ cup semi-sweet chocolate chips (plus extra for topping)
- Flaky sea salt for sprinkling (optional)
Instructions
- **Preheat Oven**: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- **Mix Dry Ingredients**: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugars**: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed until fluffy, about 3 minutes. (For a stand mixer, use the paddle attachment.)
- **Add Coffee and Vanilla**: Dissolve the instant coffee in the vanilla extract. Add the coffee mixture and egg yolks to the butter mixture and beat on high speed until fluffy, about 1-2 minutes.
- **Combine Ingredients**: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- **Add Chocolate Chips**: Stir in the chocolate chips with a rubber spatula.
- **Scoop Dough**: Using a 2-tablespoon cookie scoop, form dough balls. Place them 2 inches apart on the prepared baking sheets. Add extra chocolate chips on top if desired.
- **Bake**: Bake the cookies for 10-11 minutes. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for another 10-15 minutes.
- **Shape Cookies**: For perfectly shaped cookies, use a large round cookie cutter to swirl around each cookie right after baking to create a perfect circle.
- **Finish and Enjoy**: Sprinkle with flaky sea salt if desired, and enjoy! They’re perfect with a cup of coffee.
Notes
Store any leftovers in an airtight container for up to four days.