Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

Thanks to Chica, I now have a great base for my cookies. Her recipe yields soft, buttery, and chewy cookies, the type I also love. I modified the recipe slightly, by reducing the sugar and using espresso powder instead of coffee flavourings. She suggested the peanut butter alternative by adding chopped peanuts and 3 tbsp of peanut butter while I think of using  Pumpkin Spice or simple grated ginger with lemon zest for winter cookies.

Ingredients:

2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup/225 g room-temperature butter
1 cup brown sugar
2 eggs
2 tsp espresso powder, diluted with equal amount of hot water
2 cups finely chopped dark chocolate

Directions:

Heat the oven to 170 degrees Celsius.

Mix flour with baking soda and salt. Set aside.
Mix butter and sugar with medium speed until fluffy. Add the eggs and coffee mixture and mix well. Add the flour mixture and chocolate chopping. Mix with low speed until well-combined.
Scoop the dough onto a baking-paper lined cookie sheet with spoons (I used ice-cream scoop as I’m so clumsy with this quenelle shaping).  Bake for 15 minutes until the edges are golden brown. Cool completely before storing.