0 from 108 votes
Chocolate Chip Coffee Cookies
These sumptuous double chocolate coffee cookies are rich, dark, delicately laced with coffee and loaded with hefty chocolate chunks! It's the grown-up, amped-up version of the humble, classic chocolate chip cookie. Super easy to make and even easier to devour.
Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 15 cookies (using a medium ice cream scoop)
Calories: 335 kcal
Course:
Dessert , Snacks
Cuisine:
International
Ingredients
- 125 grams dark chocolate, fully melted
- 150 grams all-purpose flour
- 4 tablespoons (30g) good quality cocoa powder levelled
- 2 tablespoons espresso powder levelled
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 grams unsalted butter room temperature
- 80 grams light brown sugar
- 50 grams white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 300 grams dark chocolate, roughly chopped slabs, not choc chips
- 80 grams nuts of choice like walnuts or pecans
Instructions
- Preheat the oven to 170C/325F/gas mark 3. Line two baking sheets with parchment paper.
- Melt 125g of dark chocolate in the microwave until smooth and fully liquid.
- Chop the nuts and cut the 300g dark chocolate slabs into large chunks.
- Sift together the all-purpose flour, cocoa powder, espresso powder, bicarbonate of soda and salt. Set aside.
- In a large bowl, add the softened butter, light brown sugar and white sugar. Using an electric hand whisk (or stand mixer), beat the butter and sugars until light and fluffy, about 2 minutes.
- Add the melted chocolate to the butter and sugar mixture and beat until fully combined.
- Next, add the vanilla extract and egg, then beat until well combined.
- Add all the dry ingredients and beat on low until just combined. Avoid overmixing.
- Finally, fold in the chopped nuts and chunky chocolate, making sure they're evenly distributed throughout the dough.
- Use a medium cookie or ice cream scoop to place mounds of dough onto the lined baking sheet. Leave about 7 cm between each mound and avoid flattening the tops.
- Bake in the preheated oven for 18 minutes or until a cake tester comes out clean. Avoid piercing any chunks of chocolate, as they may make the cookies appear undercooked.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Cup of Yum
Notes
- For best results, don't overmix the cookie dough. Overmixing might lead to tougher cookies.
- Mix gently on low speed and stop as soon as everything is combined.
- Using a kitchen scale to weigh out your ingredients will always give you more accurate results.
- If you haven't got a set of digital kitchen scales yet, add it to your Christmas list!
- Don’t flatten the dough balls before baking. Their initial shape helps achieve a crispy outside and chewy middle.
- The cookies will settle into the perfect thickness as they bake.
- Oven times can vary. If the cookies aren’t done after 18 minutes, add an extra minute or two while monitoring closely.
- Smaller cookies bake faster, while larger ones may need more time. The 18-minute guideline is for cookies scooped with a medium-sized cookie scoop.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
13mg
(4%)
Sodium
167mg
(7%)
Potassium
340mg
(10%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
30IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
41mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 15cookies (using a medium ice cream scoop)
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 13mg | 4% |
| Sodium | 167mg | 7% |
| Potassium | 340mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.