These larger cookies can also be formed with a small ice cream scoop, frozen unbaked, and stored in a plastic zipper bag to bake when desired, as many as needed.
Preheat the oven to 375ºF. Line two baking sheets with waxed or parchment paper, and spray with nonstick spray.
Beat the butter and sugars in the bowl of an electric mixer on low speed for 3 minutes.
Add the egg and vanilla extract and continue mixing for 2 minutes more.
In a medium bowl, stir together the flour, instant coffee, baking soda, and salt with a fork.
Add the flour mixture to the mixer bowl and mix for 30 seconds.
Add the chips and coffee syrup and mix 30 seconds more.
Scoop out 2 tablespoons of dough at a time and set 12 on each baking sheet.
Bake for 12 to 15 minutes, until the top surface looks dry.
Set aside, and when the baking sheet is cool, peel the cookies off the paper and set on a rack. When they cool completely save them in covered tins.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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