Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, cream 1/2 cup softened butter and 1 cup granulated sugar together until smooth and lighter in color. Scrape down the bowl sides.
• Add 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon coffee extract. Mix until combined and the mixture is slightly fluffy. Scrape the bowl sides again.
• In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
• Add the dry ingredients to the wet mixture and stir until just incorporated; avoid overmixing.
• Add 1/2 cup mini chocolate chips and mix briefly (about 10 seconds) until evenly distributed.
• Scoop the dough into rounds onto the prepared baking sheet, spacing them to allow for spreading.
• Bake at 350°F for 8 minutes.
• Let the cookies cool on the hot baking sheet for 5–10 minutes to finish baking, then transfer to a wire rack to cool completely.
• Store cooled cookies in an airtight container for up to 3 days.