1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter at room temperature
1 extra large egg, at room temperature
2 T (30 ml) instant coffee granules
± 50 coffee beans
Adjust oven rack to one slot above the middle shelf. Preheat the oven to 180°C.
Line one large or two smaller baking trays with baking paper.
In a medium size mixing bowl, beat the butter until creamy. Add the egg and keep on beating for another minute or two. Don’t be concerned if the mixture looks curdled.
Open the pack and spoon out 2 t (10 ml) of the dry cookie mixture. Keep it on the side to use later. Add the coffee granules to the bulk of the dry mix together with the chocolate chips and add to the butter mixture.
Use a spatula to blend the ingredients together. When a crumbly mixture forms, use your hands to lightly bring everything together. Roll rounded teaspoons of the mixture into balls. Place them 5 cm apart on the prepared trays. Dip a fork into the reserved dry mixture and use it to flatten the cookies. Press down quite firmly so they end up being about ½ cm thick. Remember to dip the fork after every cookie, otherwise the dough will stick to the prongs of the fork. Press a coffee bean down firmly onto each cookie.
Bake for 10-12 minutes, until golden.
Remove the baking tray from the oven and leave the cookies on the baking tray to firm up before gently lifting them onto a cooling rack. Allow the cookies to cool down completely before storing in an airtight container.