Double chocolate coffee cookies

This is a recipe I adapted from a basic cookie recipe. I wanted these to be the type of cookies that are super soft and melty. The coffee flavour is subtle and enhances the richness of the chocolate but not overpowering, so I think people who aren't coffee fans would still enjoy these.

Double chocolate coffee cookies

Makes about 12 large cookies

Ingredients:

125g butter, softened

175g self-raising flour

100g soft light brown sugar

100g caster sugar

50g cocoa powder

1 egg

1 tsp vanilla

1.5 tsp espresso powder or instant coffee

100g dark chocolate chips

Method:

1. Preheat the oven to 180°c or 160°c fan. Line a baking tray with baking paper.

2. Cream the butter and sugars together until light and fluffy. Add the vanilla.

3. Mix the espresso powder or instant coffee with a small amount of boiling water until it forms a paste. Add this to the butter and sugar mixture and mix thoroughly.

4. Add the egg and 1 tbsp of the flour to stop the mixture curdling. Once mixed, sift in the rest of the flour and the cocoa powder.

5. Finally, add the chocolate chips and mix until a dough is formed.

6. Heap large spoonfuls of the dough on to the baking sheet leaving space for them to spread. I usually do 6 cookies at a time.

7. Bake for 10-12 minutes. Once out of the oven leave to cool for 5 minutes until the outsides have firmed up before transferring to a plate or cooling rack.

An awful photo trying to capture how melty these cookies are.

These are super rich and chocolatey, almost tasting like brownies. They'd be really good as an ice cream sandwich!

Bella