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115g softened butter
80g light muscovado sugar
60g caster sugar
1 tsp vanilla extract
1 tablespoon instant coffee dissolved in a tablespoon of hot water
1 egg
175g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
55g choc chips
55g chopped walnuts
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Preheat the oven to 180'c
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Grease two baking trays and line with baking paper.
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Place the butter, muscovado sugar, and caster sugar in a bowl and beat until light and fluffy.
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Put the vanilla extract, coffee and egg in another bowl and whisk together.
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Gradually add the coffee mixture to the butter and sugar mixture. Beat until fluffy.
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Sift in the flour, baking powder, and bicarbonate of soda into the mixture, fold in carefully.
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Fold in the chocolate chips and walnuts.
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Spoon 16 heaped teaspoonfuls of the mixture onto the prepared baking sheets, allowing room for the cookies to spread.
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Bake in the preheated oven for 15-18 minutes, until crisp on the outside but still soft inside.
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Leave to cool on the baking sheets for 2-5 minutes, then transfer to wire racks to cool completely.
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