Mocha Chocolate Chip Cookies. Soft & thick with a real mocha flavour with speckles of finely ground coffee and chunks of chocolate chips. They keep their shape during baking and there is no need to chill the dough first.
115glight brown sugarcaster sugar is fine but you will not have the slight nutty flavour that borwn sugar will give you.
1tablespoonfinely ground coffee or fine coffee powderdo not use large instant coffee granules unless you grind them very fine.
225gplain floursieved
½teaspoonsBicarbonate of SodaNOT BAKING POWDER
100gmilk or plain chocolate chips
Instructions
Preheat the oven to 170deg. Line 2 baking sheets with baking parchment.
Beat together the butter and sugar until light and fluffy.
Add the sieved flour, bicarbonate of soda and coffee. Mix until well combined.
Add the chocolate chips, mix together until all the chocolate chips are evenly distributed.
Roll the mixture into golf ball sized pieces and place onto the prepared baking sheets.
If you wish, press them down slightly with a fork. See my notes and image showing the difference. Spoiler alert, there's very little difference in the spread of the cookie dough.
Bake in the oven for 12 mins, or until baked. This also depends on the size of your cookies. Allow them to cool a little before placing them onto a wire rack to cool completely.
Notes
If using finely ground coffee they will leave visible specks and added texture to the cookies.DO NOT add any liquid to dissolve the coffee as it will affect the consistency of the cookie dough.