Mochachino Cookies

Mochachino Cookies

These were quite popular with my coworkers.  They came out thin, crisp, yet a little chewy

½ cup butter (1 stick)
1 cup brown sugar

½ cup white sugar

1 egg

2 tsp vanilla

1 tbsp milk

2 tbsp instant espresso powder – Medaglia D'Oro Instant Espresso Coffee (I have seen this available at Bristol Farms, Good News!, Amazon). 

½ tsp salt

½ tsp of baking soda

½ tsp of baking powder

1 ½ cups flour

1 ¼ cup dark chocolate chips (Ghirardelli)

Parchment paper

Heat oven to 375

Cream wet ingredients: Butter, sugars, and egg until smooth.  Then add vanilla, milk, and espresso powder.  Mix until smooth.  Add the espresso powder, salt, baking soda, and baking powder and mix until smooth.  Then add the flour a half cup at a time until full incorporated.  Last, add the chocolate chips until mixed.  Stop mixing.  Line the cookie sheets with parchment paper.  Using a cookie scoop or rounded teaspoon, scoop the dough onto the parchment paper covered cookie sheets.   These cookies expand, so I only put 9 per pan instead of 12.  Bake for 10-11 minutes.   The cookie dough will already have a golden brown color because of the espresso, so you have to bake them until they are set, but they will brown just a little more.  Allow to cool on the cookie sheet for a couple minutes before removing to a wire rack to cool completely.  Makes 3 dozen. 

Note: regular instant coffee can be substituted for instant espresso.  The darker the better.