In a small bowl, dissolve the instant coffee granules (or espresso powder) in 1 tablespoon of hot water. Stir until the coffee is completely dissolved and let it cool slightly.
2. Make the Cookie Dough:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the egg, vanilla extract, and the dissolved coffee mixture until fully incorporated.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If you want chocolate chunks in your cookies, fold in the chopped chocolate.
3. Shape and Bake the Cookies:
Use a tablespoon or a cookie scoop to portion out the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. You can slightly flatten the cookies with the back of a spoon if you prefer them a bit thinner.
Bake for 8-10 minutes or until the edges are golden but the centers are still soft. The cookies will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4. Optional Coffee Glaze:
If you want to add a little extra coffee flavor, you can make a simple coffee glaze to drizzle on top of the cookies. In a small bowl, whisk together the powdered sugar, brewed coffee, and vanilla extract until smooth.
Once the cookies are completely cool, drizzle the coffee glaze over them with a spoon or a fork.
