If you need a little something sweet after dinner, this simple little gem hits all the marks! Scoop them onto a baking sheet, stick in the freezer, then place in a zip lock bag. Just pop one, two or ten out when you need that sugar rush.

Ingredients

1½ cups all-purpose flour (195g)
¼ cup unsweetened cocoa powder (21g)
1 tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened (115g)
¾ cup packed dark brown sugar (150g)
¼ cup granulated sugar (50g)
1 large egg (room temperature)
2 tsp vanilla extract

1 tsp instant coffee

1 T milk or brewed coffee

Extras: 1 c. Semi-sweet or dark chocolate chips, plus any extras (Kinder Bueno, pretzels, pecans, chopped)

Instructions

Mix Wet Ingredients:

Beat the softened butter, dark brown sugar, and granulated sugar together until smooth. Add the egg, coffee or milk and vanilla extract, then mix until fully combined.

Combine Dry Ingredients:

Whisk together the flour, cocoa powder, baking soda, instant coffee, and salt.

Add the dry mixture into the wet ingredients and mix until just combined. Fold in your chocolate chips and any extra mix-ins. I chopped up 2 kinder bueno dark chocolate bars, and was not disappointed!

Scoop the dough onto a parchment-lined baking sheet and bake at 350°F for 12 – 15 minutes (keep a close eye on the edges).

Shape and Cool: Gently shape the cookies right as they come out of the oven to get that classic fudgy center and crispy-edge look, then let them rest completely to develop the crunch. I used an egg ring, but a large biscuit cutter or cup will do the trick.