3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee
2 tablespoons steel-cut oats or old fashion oats
1/4 cup semisweet chocolate chips

1) Preheat oven to 350°F.

2) Butter large rimmed baking sheet.or line with parchment paper.

3) Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour, cocoa powder, baking soda, salt and instant coffee and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and mix gently to blend.

4) Use a small ice-cream or truffle scoop to scoop cookie dough onto baking sheet. If you do not have a scoop, use moistened palms, shape 1 generous tablespoon dough into a ball.

5) Flatten each ball to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.

6) Bake cookies until center is slightly firm and top is cracked, about 12 minutes. Cool on sheet. As it cools, the cookie will harden, so it's ok for cookies to be very soft when removing from oven after 12 minutes.

I love making ice-cream sandwiches from these cookies!