Chewy Coffee Cookies
User Reviews
5
Chewy Coffee Cookies
Description
This recipe uses butter creamed with both granulated and dark brown sugar to create a balanced sweetness and chewy texture. Instant coffee powder (or espresso powder) infused in the flour mixture lends a distinct coffee flavor without bitterness. Chocolate chips added by hand provide pockets of rich chocolate that complement the coffee notes.
The dough is chilled before shaping, helping to control spreading in the oven and develop a slightly sticky but workable consistency. Baking at 350°F produces cookies with soft centers and slightly crisp edges.
These cookies make a nice accompaniment to coffee or tea and can be packed for snacks. The use of instant coffee powder simplifies flavoring compared to brewed coffee extracts.
Storing cookies in an airtight container at room temperature preserves their chewiness for several days, while freezing baked cookies extends shelf life for months.
Ingredients
- 12 tablespoon butter room temperature, unsalted
- ⅔ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 egg egg room temperature, yolk
- 1 ½ teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 3 - 4 tablespoon instant coffee very fine* see notes, or instant espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
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
- Use fine instant coffee powder or espresso powder to avoid gritty texture; grinding larger chunks finer if needed.
- Light brown sugar or coconut sugar can be substituted for dark brown sugar.
- Unsalted butter is recommended, but salted butter can be used without adding extra salt.
- Store baked cookies in an airtight container at room temperature up to 4 days, or refrigerate up to 5 days.
- Freeze cooled cookies for up to 3 months in a freezer-safe container to preserve freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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