I do not make this claim lightly - this is the best chocolate chip cookie. It's not a thick chunky one, but a thin and gooey centred one. The edges are crisp and crinkled, with a fudgey centre. 
You will need to ensure you freeze this dough for a minimum of 12 hours, or else they will spread too much on the tray. 11-12 minutes is the ideal baking time, don't overbake them as they will lose their gooey-ness.

Enjoy! 

Makes approx 20.

1 tablespoon instant coffee grounds

225 grams room temp butter.

80 grams brown sugar

200 grams caster sugar

80 grams marscapone cheese

250g plain flour

50 grams cornflour

1 teaspoon salt

2 teaspoons baking powder

120 grams dark chocolate chips

Extra sea salt to finish

1.Melt the coffee grounds in a couple of drops of hot water.
2. In a stand mixer cream butter and sugars for 4 minutes on medium/high.
3. Scrape down bowl and add marscapone and beat further 2 minutes.
4. Add melted coffee and beat again 1 minute. 
5. Add in flour, cornflour, salt & baking powder and beat on low to combine the dough. 
6. Stir through the chocolate chops. 
7. Divide dough (it is quite a sticky batter) into 55g round balls and place into a container. Freeze the dough for at least 12 hours and up to 1 month. We need the resting time for a tender cookie dough 
8. Pre-heat oven the oven to 180c and bake for 11-12 minutes. Sprinkle with flaked sea salt and enjoy.