Printed from Jenn's Food Journey, adapted from Recipe Girl
2 2/3 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup cocoa
1/2 Tablespoon instant coffee
1 Tablespoon Kahlua
1 cup unsalted butter, room temperature
1 cup packed brown sugar
1/2 granulated sugar
1 teaspoon vanilla
1-2 cups chocolate chips
Preheat oven to 375 degrees F. In a bowl, whisk together the flour, baking soda, cinnamon, salt and cocoa; set aside.
In a small bowl or measuring cup, add the instant coffee and Kahlua; stirring to combine. Allow to sit and let the coffee granules dissolve.
In a bowl of a stand mixer with a paddle attachment, cream together the butter and both sugars until light and fluffy. Scrape down the sides and add the eggs, one at a time, beating until just incorporated. Add the vanilla and beat until just combined. With mixer on low, slowly add in the dry ingredients until just combined. Remove from stand mixer and fold in chocolate chips.
Drop by teaspoon or tablespoon full, two inches apart, onto a cookie sheet. Place in oven and bake 8-10 minutes, or until slightly browned on the edges. Remove and allow to cool for 5 minutes. Finish cooling completely on a wire rack. Store in airtight container for up to 5 days. Enjoy!