1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cornflour/cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup caster/granulated sugar
1/4 cup light brown sugar
1 large egg
4 tablespoons instant coffee granules*
1 cup chocolate chips
For the Coffee Drizzle:
1/2 cup icing/powdered sugar
1/2 teaspoon instant coffee granules
1 tablespoon water
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside. Whisk together the flour, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside. Whisk together the melted butter and sugars until combined. Add the egg and mix until combined. Dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, then add to the wet ingredients, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely. For the Coffee Drizzle: Whisk together the icing sugar, coffee granules, and water until smooth and combined. Drizzle over the cooled cookies.