Rich, chewy chocolate chip coffee cookies with crisp edges and mocha flavor.

Scale

Wet

½ cup unsalted butter room temperature

⅓ cup white sugar

⅔ cup brown sugar

1 egg

1 teaspoon vanilla

Dry

1 ¾ cup gluten free all purpose baking flour

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

2 tablespoons instant coffee powder

⅔ cup semi-sweet chocolate chips

1. Add the softened butter and sugars to a bowl or stand mixer. Cream for 1 minute.

2. Add egg and vanilla; beat until combined.

3. Add dry ingredients except chocolate chips; mix until smooth.

4. Fold in chocolate chips.

5. Chill dough for 20–30 minutes.

6. Preheat oven to 350°F.

7. Scoop dough (2 tbsp per cookie) onto parchment-lined sheet.

8. Press extra chips on top.

9. Bake 12–15 minutes until edges are golden.

10. Cool 10–15 minutes before transferring to rack.

Use dairy-free or regular butter. For vegan option, replace egg with flax egg (1 tbsp flaxseed + 3 tbsp water).

Keywords: chocolate chip coffee cookies, mocha coffee cookies