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1
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color.
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2
Scrape down the sides of the mixing bowl with a spatula.
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3
On a lower speed, add egg and vanilla to incorporate.
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4
Increase mixing speed to medium-high and start a timer for 10 minutes.
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5
During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
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6
When time is up, on a lower speed, add the flour, baking powder, baking soda, coffee, and salt.
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7
Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated.
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8
Do not walk away from your mixer during this time or you will risk over mixing the dough.
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9
Scrape down the sides of the mixing bowl with a spatula.
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10
Stir in remaining ingredients.
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11
Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
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12
Flatten each scoop slightly.
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13
Wrap scooped cookie dough tightly with plastic wrap and freeze for 1 hour.
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14
Heat the oven to 400F.
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15
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4 apart in any direction.
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16
Bake 12-15 min.
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17
Turn the pans and swap them top to bottom at 6 minutes.
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18
The cookies will spread a lot and become lacy and crisp at the edges.
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19
Let cool completely before trying to remove from the pan.
