Ingredients

• 1/2 cup butter, softened

• 1 cup brown sugar

• 3 tablespoons granulated sugar

• 1 large egg

• 1 1/4 cups all-purpose flour

• 1/2 cup coco powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoons instant coffee powder

• 1 cup chocolate chips

Directions

Preheat oven to 300 degrees F. Grease a baking try and keep aside.

Cream the butter with the sugars using an electric mixer on medium speed until fluffy. Beat in the egg for a couple of minutes.

In a mixing bowl, mix together the dry ingredients. You can sift the dry ingredients at this time or earlier and separately as I did. Add a couple of tablespoons of the dry ingredients at a time into the butter mixture. You can fold it in or use the electric beater at low speed. Stir in more than half of the chocolate chips.

Take about a tablespoon of the cookie dough in your palm and gently press to form an evenly-thick cookie. Please note that upon baking the size will be at least twice what it is now. Place them on the greased cookie sheet about three inches apart. Gently press down some chocolate chips on top of each cookie. Bake for about 20 minutes or until nicely browned around the edges. If the cookies are baked longer, they become crispier, so if you want a softer one, cut a couple of minutes from the baking time.

You will make about 18-20 large cookies with this dough. It should be stored in an air-tight container to maintain freshness.

Published in Dawn, Young World, January 19th, 2019