Chewy Coffee Cookies
User Reviews
5.0
30 reviews
Excellent
Chewy Coffee Cookies
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The ultimate soft and chewy chocolate chip coffee cookies made with espresso. They are sweet, gooey, easy to make, and coffee flavored. Seriously, the best cookies ever!
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Ingredients
- 12 tablespoon unsalted butter room temperature
- ⅔ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 egg + 1 yolk room temperature
- 1 ½ teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 3 - 4 tablespoon instant coffee or instant espresso powder very fine* see notes
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
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Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set to the side.
- In a medium mixing bowl, whisk together the flour, instant coffee, baking soda, and salt. Set to the side.
- In a stand mixer (with the paddle attachment) or using an electric handheld mixer, cream together the butter, granulated sugar, and brown sugar until fully combined and creamy. It should take about 1 – 2 minutes. Make sure to scrape the sides and bottom. Add the egg, egg yolk, and vanilla extract. Mix until combined, be careful not to overbeat.
- Gradually add in the flour mixture and mix until the dough is combined and slightly “sticky.” Mix in the chocolate chips BY HAND with a spatula.
- Chill the dough for 30 minutes. I like to wrap the cookie dough in plasic wrap or keep it in the bowl and cover with plastic wrap.
- Using a cooking scooper, portion out about 1.5 - 2 Tablespoons of dough for each cookie. Use your hands to roll them into balls and evenly space them out on your lined cookie sheets, and press a few extra chocolate chips on top of each dough ball. This recipe makes about 22 – 26 cookies.
- Bake 10 - 12 minutes until the edges are lightly golden. They will puff up and looks a little underdone and soft (that is ok!) - they collapse as they cool.
- Cool for 5 minutes on the baking tray before transferring to wire racks to cool completely. They should be crispy on the outside & soft in the middle. Enjoy!
Notes
- * I used Trader Joes Instant Coffee which was finer than traditional ones. I also tested this recipe with espresso powder, and it worked too. If the instant coffee has big chunks, I recommend throwing it into a food processor and blending until it is a fine powder.
- Dark Brown Sugar: You can use light brown sugar or coconut sugar.
- Unsalted Butter: You can use salted butter but don’t add extra salt to the dry ingredients.
- Instant Coffee: You can use espresso powder, decaf, or grind your own coffee. Just make sure to measure it for the recipe.
- Storing: For best results, store them in either a sealed, airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to 5 days.
- Freezing: Add your cooled coffee cookies to a freezer-safe plastic bag or container and freeze for up to 3 months.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
49mg
(16%)
Sodium
82mg
(3%)
Potassium
46mg
(1%)
Fiber
0.5g
(2%)
Sugar
9g
(18%)
Vitamin A
212IU
(4%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 82mg | 3% |
| Potassium | 46mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 212IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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