Step 1

Please make sure that the egg and butter are at room temperature. The butter should be soft but NOT melty

Step 2

Crack one whole egg in a bowl and whisk to loosen up the egg. Measure out 25 grams of egg to be used in the recipe. It is important to measure by weight

Step 3

Mix instant coffee with water and set aside

Step 4

You don't need a mixer to prepare the cookie dough. Mash the softened butter with the brown sugar using a rubber spatula. Then add the room-temperature egg and mix again until combined. Add the instant coffee mixture and vanilla extract and mix again

Step 5

Sift the dry ingredients into the butter mixture. Add oil. Use a spatula to start mixing. The mixture will still be dry at first. Just keep mixing and when you get a rough dough, meaning you still see some flour here and there, fold in the chocolate chips and continue to mix into a dough. It will be sticky

Step 6

Cover and refrigerate the cookie dough for at least 1 hour. If you can do it overnight, that's even better because the flavor gets even better (I know waiting can be a pain, but this is worth waiting). They can be kept in the fridge for 3-4 days

Step 7

Preheat the oven to 350 F (180 C) for a conventional oven. For a convection oven, lower the temperature by 20 F or 15 C

Step 8

I no longer recommend baking two trays at one go. It's so hard to get both trays of cookies to turn out right. Everyone's oven is different. Please bake one tray at a time

Step 9

Line the baking pan with parchment paper

Step 10

Scoop about 8 grams of the cookie dough and roll into a round ball and put them about 1 inch apart as they will spread some during baking

Step 11

If the cookies have gotten too soft after all the handling, you can put the whole tray in the freezer again for 15 minutes before baking. This helps to prevent the cookies from spreading too much

Step 12

Bake for 18 minutes for a lighter color pan and about 15 minutes for a darker color pan. The timing is just for your reference. It also depends on how big you size the cookies. You know your oven better and so please adjust accordingly. If you want the cookie really crunchy, add a minute or two (or could be 5 minutes longer, depending on your oven)

Step 13

The cookies appear very soft when they are out from the oven. Let the cookies cool down on the rack for 5 minutes and then remove and cool down completely at a cooling rack. They will crisp up further

Step 14

If your cookies do not stay crispy after the next day, they can be easily re-crisp in the oven at 350 F (180 C) for 3-5 minutes and then let them cool down and they will be crispy again

Step 15

Usually cookies (or pretty much any baked goods) won't taste as good on the same day you bake them. If you can wait until the next day, you will be rewarded with a much better flavor and texture.

Step 16

Store the cookies in an air-tight cookie jar. They can be kept this way at room temperature for weeks (They didn't last more than 3 days at our house!)