Coffee Cookies

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a small bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
1 3/4 cups (218 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a large bowl, cream together the butter, brown sugar and granulated white sugar with an electric mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)
3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 cup (50 g) granulated white sugar
Dissolve the instant coffee and vanilla together in a ramekin. Add in the egg yolks and vanilla/coffee mixture to the butter mixture and mix on high speed until fluffy, 1-2 minutes.
1 tbsp vanilla extract, 2 tbsp (8 g) instant coffee, 2 egg yolks, at room temperature
Add the dry ingredients to the wet ingredients a little bit at a time and mix on low then medium-low speed just until combined.
Add in the chocolate chips and stir them into the dough with a rubber spatula.
2/3 cups (140 g) semi-sweet chocolate chips, plus more for adding on top
Scoop the dough into balls using a 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the prepared baking sheets. Add extra chocolate chips on top if you wish.
Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet. Transfer them to a wire rack to cool for 10-15 more minutes, or until cool enough to handle.
(When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!)
Sprinkle with sea salt, then enjoy! They go great with a cup of coffee!
flaky sea salt for sprinkling (optional)

Ingredients

Instructions