Cappuccino Chocolate Chip Cookies
Adapted from Joy the Baker
1 cup of butter, softened
3/4 cup of brown sugar
3/4 cup of granulated sugar
1 egg yolk
2 tsp of vanilla
2 1/4 cup of flour
1 tsp of baking soda
1 tsp of salt
3 tbsp of instant coffee powder
1 cup of chocolate chips
*This recipe calls for the cookie dough to be refrigerated for 45 minutes. Just an FYI.
In a medium bowl, sift together the flour, baking soda, salt and coffee powder. Set aside.
In a large bowl, beat together the butter and sugars. Add in the eggs and vanilla. All at once, add in the dry ingredients. Stir together the mixture until a soft dough forms. Fold in the chocolate chips.
Cover the cookie dough with plastic wrap and refrigerate for 45 minutes to an hour.
Preheat the oven to 350'. Line baking sheets with parchment paper.
Using a small spoon, scoop out cookie dough and gently roll between your hands to form a small ball. Place on cookie sheets and bake for 12 minutes or until the cookies are lightly browned around the edges.
Store your cookies in a plastic container or a resealable plastic bag and they should stay soft for days.