Ingredients
- 240 grams (1 cup) unsalted butter, room temperature
- 180 grams (1 cup) brown sugar
- 50 grams (¼ cup) granulated sugar
- 2 eggs
- 2 teaspoons coffee extract or 1 teaspoon espresso powder
- 1 packet instant chocolate pudding mix
- 30 grams (¼ cup) cocoa powder
- 240 grams (2 cups) plain or all purpose flour
- 1 teaspoon bicarbonate of soda
- 200 grams (1 cup) chocolate chips or chunks
Instructions
- In the bowl of a stand mixer beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one at time, mixing well until combined. Scrapping sides as needed. Add coffee extract.
- Add pudding mix and cocoa powder and mix until combined.
- Sift flour and baking soda into mixture. Mix until combined on low speed. Fold in chocolate chips.°
- Wrap dough with plastic wrap and chill for at least 2 hours or overnight.
- Pre-heat oven to 160°C Fan/180°C/350°F. Line 2 baking tray with parchment paper.
- Remove dough from fridge and allow to soften for 10 minutes. Scoop 3 tablespoons of dough and roll into balls and place on parchment paper leaving 2 inches between cookies. Flatten slightly.
- Bake for 10 - 12 minutes. Centre of cookies may look slightly under cooked. Remove from oven and cool on baking sheet for about 10 minutes , then transfer to a cooling rack to cool completely.
- Serve immediately or store in air tight container for up to 1 week. Wrap cookies well and freeze, they can be frozen for up to 6 months.
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