Mocha Chip Cookies

11 Tbsp unsalted butter, softened
2.5 cups + 1/8 cup (315 grams) All purpose flour
1/4 cup (30 grams) whole wheat flour
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1.5 Tbsp strong coffee, liquid (decaf or regular)
2 Tbsp finely ground coffee (espresso or decaf; I used illy brand decaf blend for espresso or drip brew)
1/2 tsp salt
1 tsp baking soda
5 to 6 oz of chocolate chips (I prefer Ghirardelli brand)

Place butter In a medium bowl microwave safe bowl. Warm for about 30 seconds, until soft and partially melted. Set aside.
In a medium bowl, weigh out the all purpose flour. Set aside.
In a small bowl weigh out the whole wheat flour. Add the coffee grounds (not the liquid coffee). Place in a food prep and blend until smooth and fine. Add to the all purpose flour; mix with a fork or whisk to incorporate. Add salt and baking soda, mix together.
In a large bowl, add both sugars. Add the butter and beat together with an electric mixer until fluffy. Add the liquid coffee and eggs. Continue to mix until combined. In small portions, add the flour mixture and mix after each addition. Batter should pull away from the sides of the bowl. Will be somewhat heavy and sticky.
Fold in chocolate chips using a sturdy spoon or spatula. Place in refrigerator for 15-20 minutes.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat liners.
Using a 1 Tbsp cookie scoop, drop cookie batter onto prepared baking sheets, spacing about 3 inches apart. Bake for 9-10 minutes until edges begin to brown. Remove from oven and rest on cookie sheet for 2 minutes before transferring to a wire rack.
Store in an air-tight container. Enjoy with a glass of milk or coffee.