Step 1

Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.

Step 2

Add in the vanilla and egg and mix to combine.

Step 3

In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.

Step 4

Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.

Step 5

Fold in the chocolate chips.

Step 6

Portion out cookies into rounded tablespoons and place on the prepared baking sheet.

Step 7

Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don't worry they will continue to cook as they cool.

Step 8

Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.

Step 9

Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.