Makes approximately 4 dozen cookies
6 ounces sugar
6 ounces dark brown sugar
8 ounces (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla
2 tablespoons espresso powder (such as Medaglia D’oro)
2 tablespoons Kahlua
13 ounces all-purpose flour
1 tablespoon ground Kona coffee (or a coffee of your choosing)
1 teaspoon baking soda
¾ teaspoon salt
12 ounces chocolate chunks or chocolate chips
Preheat the oven to 350°F. Coat baking sheets with butter or pan spray, or line with parchment paper. Set aside.
In the bowl of a stand mixer, combine the sugars and butter and mix until light and fluffy. After scraping down the sides of the bowl, mix in the eggs one at a time. Dissolve the espresso powder in the Kahlua and then add to the bowl along with the vanilla, mixing until combined.
In a separate bowl, sift together the flour, ground coffee, baking soda, and salt. Add to the wet ingredients and mix well. Take the bowl off the mixer and stir in the chocolate chunks or chips.
Using a cookie scoop or a spoon, drop cookie dough onto the prepared baking sheets and bake until done, just firm to the touch, approximately 12-15 minutes. Let cool a couple minutes on the pan, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container for 4 to 5 days. Alternatively, you can place the cookies in a resealable plastic bag and freeze for a month or more. Leave them in the bag while they thaw, otherwise, the cookies will absorb moisture from the atmosphere and become mushy.
Also, if you don’t want to bake all the cookies right away, portion out the dough onto the baking sheets and freeze until firm. Then place the dough balls in a resealable plastic bag. When you want to bake off some cookies, place the frozen dough onto lined or greased baking sheets (you don’t need to thaw the dough balls first) and bake as directed above. The cookies may take 1 to 2 minutes longer to bake.