Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) strong brewed espresso, cooled
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup (45g) mini chocolate chips

Instructions:

  1. In a bowl, whisk together flour, baking soda, and salt.
  2. In a larger bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract; mix until combined.
  4. Gradually blend in the dry ingredients until just mixed.
  5. Chill dough for 30 minutes in the refrigerator.
  6. In a small saucepan, combine brewed espresso, sugar, and cornstarch over medium heat.
  7. Stir until mixture thickens and becomes syrupy; remove from heat and stir in chocolate chips. Let it cool.
  8. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Scoop chilled dough into tablespoons and flatten slightly.
  10. Place about 1 teaspoon of cooled coffee filling in the center of each dough piece.
  11. Fold the edges to seal and form a ball, then place on the baking sheet.
  12. Bake in preheated oven for 12-15 minutes or until golden brown.
  13. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.