Ingredients
Equipment
Method
- Preheat the oven. Heat to 375°F / 190°C. Line baking sheets with parchment paper.
- Beat the eggs and sugars. In a large bowl, beat the eggs, granulated sugar, and brown sugar for about 2 minutes, until slightly lighter and foamy.
- Add the oil. Mix until fully incorporated.
- Add the vanilla. Mix until smooth.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and finely crushed instant coffee.
- Combine. Add the dry ingredients to the wet ingredients.
- Mix gently. Mix only until the flour disappears. Do not overmix.
- Add the chocolate. Fold in the chocolate chips.
- Check the dough. It should be soft, slightly shiny, scoopable, and softer than a butter-based cookie dough.
- Portion. Scoop about 1 1/2 Tbsp / 30-35 g dough per cookie.
- Arrange. Place about 2 inches apart on the prepared baking sheet. Do not flatten.
- Bake one tray at a time. Bake for about 8-10 minutes, beginning to check at 8 minutes.
- Check for doneness. The edges should be just beginning to turn golden, the tops should look set, and the centers should still appear soft.
- Cool on the pan. Leave the cookies on the baking sheet for about 5 minutes.
- Finish cooling. Transfer to a wire rack.
Notes
Important Coffee Note
Use instant coffee granules or instant espresso powder, not regular ground coffee. If the instant coffee crystals are coarse, crush the 1/2 tsp into a fine powder before adding it.
Optional Extra Chocolate
The family recipe uses only 1/2 cup chocolate chips, which gives this cookie a lighter chocolate balance. If you prefer more chocolate, increase to 3/4-1 cup, but the main recipe keeps the original 1/2 cup.
Make Ahead, Storage & Freezing
- Room temperature: Store airtight for about 4-5 days.
- Freeze baked cookies: Up to 3 months.
- Freeze dough balls: Freeze solid, then transfer to an airtight freezer bag.
- Bake from frozen: Add about 1-2 minutes and watch the edges.
