This is a variation of my Chocolate Chip cookies, and little tweak to the recipe by adding in cocoa powder and ta-da we are here with a new recipe, equally delicious.
A single batch makes 12 large cookies, but do make sure to bake a double batch as they would be a hit.
Butter - 1/2 cup ( 1 stick) room temperature
All purpose flour- 1.25 cups
Cocoa Powder - 1/4 cup
Instant Coffee - 1 tsp + 1 tblsp water (optional)
Baking soda - 1 tsp
Sugar - 1/4 cup
Brown sugar - 1/2 cup
Oil - 2 tblsp
Water - 1 tblsp
Chocolate chips - 1 cup
How to make:
Preheat the over to 350.
In a large mixing bowl, add the butter and sugar.
Using a hand mixer, mix till pale and creamy.
Add the flour, cocoa and baking soda.
If using coffee, add it in now.
Mix with spatula, till well incorporated.
Add the water and oil.
Add the chocolate chips.
Combine and bring together. Consistency should be a soft dough and not crumbly. If dry, sprinkle some water and bring the dough together.
On a cookie sheet, line with parchment paper or silicon mat.
Spoon out tblsp of the dough spaced apart as they would spread.
Gently press the dough down.
Bake for 12 minutes and cool down for 10 minutes.
Notes:
The consistency of the dough is key here. The butter should be at room temperature to achieve this. If the dough is dry, sprinkle some water to make it soft.
Do not knead the dough as gluten would be formed. Just combine and bring together with a mild mix.
Add more chocolate chips of desired, but this is plenty by itself!
Baking for 12 minutes will result is soft chewy cookies, if you want crispy ones , bake for 2 extra minutes.
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