Coffee Cookies Recipe
These Coffee Cookies (aka, espresso cookies) are a soft and chewy espresso based cookie filled with pools of melty chocolate. This coffee cookie recipe is quick, easy and no chill. Meaning you can have deliciously fresh chocolate filled cookies with coffee in no time at all!
Equipment
- 2 large baking sheets
- 1 medium (2 tbsp) cookie scoop optional
Ingredients
- 2 cups (240 g) all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter, melted and cooled
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (12 g) instant espresso powder or instant coffee powder
- 1 large egg (US), room temperature
- 1 large egg yolk (US), room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (140 g, 6oz.) dark chocolate, evenly chopped
- 2 tbsp flaky salt for topping optional
Instructions
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper.
- In a medium sized mixing bowl whisk the flour, baking soda and salt together until well combined.
- In a large mixing bowl, add the cooled melted butter, light brown sugar, granulated sugar and espresso powder into a large mixing bowl. Stir well to fully combine. This will look like wet sand, but will have the most amazing smell of coffee.
- Mix in the egg, egg yolk and vanilla extract until smooth and well combined.
- Stir the dry ingredients into the wet until just combined. Fold in the chopped dark chocolate.
- Scoop about 2 tablespoons (30 ml) of espresso chocolate chip cookie dough onto a baking sheet about 3 inches apart. I like to use a medium cookie scoop to get perfectly portioned cookies.
- Bake the coffee cookies for 9 - 11 minutes. The edges will be set and the centers will look slightly puffed.
- Remove the cookies from the oven onto a cooling rack or stove top. Firmly bang the pan onto the cooling rack (or stove top). This helps to deflate the cookies quickly. Sprinkle salt on top of the cookies if you like. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
Notes
Pull out the eggs and melt the butter (and allow it to cool) about an hour before making these cookies.
These cookies can be stored in an airtight container at room temperature for up to 2-3 days.
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