These are always a big hit wherever I take them. There are never any left to take home with me, so set aside a few for yourself if you want any to enjoy! My favorite coffee flavor for this recipe is Hazelnut - it goes so well with the milk chocolate chips.
2Cream the butter and sugars together in a medium sized bowl. Beat on medium speed until the mixture is light and fluffy.
3Beat in the egg and vanilla extract until well combined.
4Combine the dry ingredients in a small mixing bowl until well blended. Add to the wet mixture in small batches. The dough will start to get very stiff - at this point, I switch over to a big spoon and finish the mixing by hand. Stir in the chocolate chips and instant coffee powder, and mix until will blended.
5Drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Bake in batches for about 8 - 10 minutes for softer cookies, or 10 - 12 minutes for crispier cookies. (The softer version will stiffen up a bit as they cool)