Step 1: Prep Your Ingredients

• Before starting, make sure your butter is at room temperature. This makes mixing a breeze and ensures a smooth dough. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Cream the Butter and Sugars

• In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. This step is crucial for that perfect chewy texture—don’t rush it! It usually takes about 2-3 minutes of mixing to get it just right.

Step 3: Add the Wet Ingredients

• Mix in the egg and vanilla extract. Once combined, dissolve your instant coffee or espresso powder in a tiny bit of hot water and stir it into the mixture. Trust me, this step takes the coffee flavor to a whole new level. It’s like brewing a mini cup of coffee just for your cookies.

Step 4: Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re adding chocolate chips or nuts, fold them in now. This is where you can really make the cookies your own—feel free to get creative with mix-ins!

Step 5: Shape and Bake

• Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. They’ll firm up as they cool, so don’t be tempted to overbake.

Pro tip: If you’re aiming for perfectly round cookies, use the back of a spoon to gently shape them as soon as they come out of the oven. It’s a little trick that makes them look bakery-perfect.

Step 6: Cool and Enjoy

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Or, if you’re like me, sneak one while it’s still warm. No judgment here! There’s something magical about biting into a warm cookie with a hint of coffee aroma still lingering.