Description
Delight in these rich and flavorful Coffee Cookies, perfectly blending the bold taste of espresso with sweet semi-sweet chocolate chips. Soft and chewy with a hint of coffee aroma, these cookies are ideal for coffee lovers looking for a unique twist on a classic treat.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar (firmly packed)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons espresso powder (or instant coffee powder)
Add-ins
- 1 cup semi-sweet chocolate chips (or chocolate chunks), plus more for topping
Instructions
- Combine Wet Ingredients and Sugars: In a large mixing bowl, add the softened butter, granulated sugar, light brown sugar, salt, and vanilla extract. Use an electric hand mixer to beat them together for 2-3 minutes until the mixture is creamy and well combined.
- Add Eggs and Coffee Powder: Incorporate the whole egg, egg yolk, and espresso or instant coffee powder into the mixture. Mix until the ingredients are fully combined and the batter is creamy.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, and baking powder to the wet ingredients. Mix gently until just combined, ensuring not to overmix to keep the cookies tender.
- Fold in Chocolate Chips: Using a spatula, fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for about 1 hour to allow flavors to meld and the dough to firm up.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Scoop and Bake: Using a large cookie scooper (2-3 tablespoons per cookie), place dough balls evenly spaced on the prepared cookie sheet. Press a few extra chocolate chips on top of each cookie for garnish. Bake for 10-12 minutes or until edges are golden but centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they set properly and hold their shape.
Notes
- Using room temperature eggs and softened butter helps achieve a smoother dough and better texture.
- For a stronger coffee flavor, consider using espresso powder instead of instant coffee powder.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Chilling the dough is important to prevent spreading and to develop flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
