cup + 2 teaspoons unsalted butter, softened
cups firmly packed brown sugar
teaspoons strong brewed coffee
teaspoon baking soda
teaspoon baking powder
cups semi-sweet chocolate chips
Position oven racks to 1, 3 and 5 (counting from the bottom of the oven.) Preheat Wolf oven in CONVECTION at 325° F (165°C). In mixer bowl, cream butter with sugars until smooth. Add eggs, one at a time, scraping bowl after each egg. Add vanilla and coffee; continue to mix on medium high speed until mixture is light and fluffy. Sift together flour, baking soda, baking powder and salt. Add mixture to the bowl with the mixer stopped. Mix in chocolate chips on low speed for 10 seconds. Scrape sides of the bowl and continue mixing until just combined. Line three baking sheets with parchment paper. Place dough by 3-tablespoon mounds on baking sheets, 12 mounds per sheet. Place baking sheets on racks. Bake about 15 minutes or until done. Makes about 2 dozen cookies.