Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Cream butter and sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy (about 2-3 minutes).
Add wet ingredients: Add the eggs one at a time, beating well after each addition. Stir in the instant coffee (you can dissolve it in a little bit of warm water if you’d like), and vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be thick. If using, fold in the chocolate chips.
Shape the cookies: Roll the dough into balls, about 1-inch in diameter. Roll each ball in powdered sugar until fully coated.
Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the tops are cracked, but the centers are still soft.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
For extra flavor, try adding a pinch of cinnamon or a dash of chili powder to the dough for a unique twist.
If you like them extra mocha-flavored, you can increase the instant coffee by 1/2 tsp.
These cookies are chewy and fudgy, with the perfect amount of mocha flavor to keep you coming back for more. Enjoy
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