I dedicate these cookies to Mark as once upon a time, he thought he had invented a new drink after getting mixed up at a coffee machine. He had accidentally combined hot chocolate and coffee, calling his creation 'Cofflate'. He was quite upset once he'd learned that his 'creation' was already a drink called Mocha.
These cookies are the best. A bit crispy on the outside but gooey and soft on the inside, full of dark chocolate chunks with a hint of coffee.
This recipe will make A LOT of cookies. So many that I didn't count them as they just kept piling up.
Adapted from The Hummingbird Bakery Cookbook.
For the cookies
225g unsalted butter (room temperature)
350g soft light brown sugar
2 teaspoons vanilla extract
400g plain flour
1/2 teaspoon salt
2 1/2 teaspoons bicarbonate of soda
2 teaspoons instant espresso powder, mixed with 2-3 teaspoons of recently boiled water.
230g dark chocolate, roughly chopped
1. Preheat the oven to 170 degrees C, and line 4 baking sheets with greaseproof paper.
2. Cream the butter and sugar until fluffy and it has turned lighter in colour (about 5 minutes). Add the eggs, beating well after each addition. Then, beat in the vanilla extract until combined.
3. Add the flour, salt and bicarbonate of soda and mix until it starts to resemble a dough. Pour in the espresso and water, mix until combined. Gently add the chopped chocolate and mix until it is evenly distributed.
4. Roll the dough into balls (about the size of a truffle), placing up to 6 on the lined baking trays with room to spread during baking. Bake in the preheated oven for 10 minutes.
5. When they have been removed from the oven, the cookies will appear soft. Allow to cool on the tray for 10 minutes, then transfer to a cooling rack where they will become firm.