Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, use an electric mixer or whisk to beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color, about 3-4 minutes. Observe the change from grainy to smooth and creamy.
1 cup unsalted butter
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. The mixture should become smooth and silk-like, with a slight increase in volume.
1 cup unsalted butter
Pour in the chilled cold brewed coffee gradually while mixing on low speed until fully incorporated. The dough may appear slightly loosened but will come together after adding dry ingredients.
1 cup unsalted butter
Sift together the all-purpose flour, baking soda, and salt into a separate bowl. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick and slightly sticky.
1 cup unsalted butter
Fold in the chocolate chips with a spatula until evenly distributed throughout the dough. The chocolate should be visible and evenly dispersed.
1 cup unsalted butter
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each. Slightly flatten the dough balls with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops develop a crackled appearance. The centers should look soft but set. Smell roasted and chocolatey as an indicator of doneness.
Remove the cookies from the oven and transfer to a cooling rack. Allow them to cool for 5 minutes to firm up before serving. The cookies will have a slightly chewy center with crisp edges and a glossy crackled top.
