Cream room temperature butter and both sugars on medium in a mixer fitted with the paddle attachment. Paddle until light and fluffy. About 2 minutes
While creaming butter and sugar, add in the vanilla and coffee liquor, if using.
Beat in the egg. If mixture breaks, keep mixing on medium low until egg incorporates.
Whisk dry ingredients together.
Turn off mixer and add dry ingredients. Run mixer on low until flour incorporates.
Turn off mixer and add chocolate. Mix on low until incorporated.
Using the 1 tbsp cookie scoop, drop dough onto a heavy baking sheet lined with silicone AND parchment.
Bake 14 to 18 minutes. Keep an eye on them!
Allow cookies to rest on cookie sheet for 10 minutes after baking and then put on a rack to finish cooling.
Store in a covered container.
As mentioned in the post, the double lined cookie sheet seemed to be what really made this cookie recipe work. I know it seems strange, but trust me. If you don’t believe me, conduct your own experiment and bake a batch like I recommend and bake a batch how you normally do them. I think you’re going to find out that momma is right about this one. Momma is always right. 🙂
Notice this is a lower baking temperature. I found that the cookies browned too quickly at 350 so I cut back to 325 and baked them a bit longer.
Generally, cookies have to have a chill time before you can bake them. I think every other cookie recipe so far on my site is like that. Yes, I know that is truly annoying, but it is the usual way. This recipe, you can scoop and bake as soon as they are mixed. In fact, I thought they were better with no chilling.
This is a light color of cookie, so don’t think they are not fully baked. The light color is a by product of the softer texture we are going for in this cookie.