Coffee Cookies
Recipes Cookies Desserts Kid-friendly Quick and Easy
Description
These soft, chewy cookies espresso based cookies that coffee and chocolate lovers will appreciate. They're easy and quick to prepare, so they can be enjoyed in no time at all.
Ingredients
2 c. all-purpose flour
1/2 t. baking soda
1/2 t. salt
1/2 c. unsalted butter, melted and cooled*
1 c. light brown sugar
1/4 c. granulated sugar
1/4 c. instant espresso (or instant coffee) powder
1 large egg, at room temperature*
1 large egg yolk, at room temperature*
2 t. vanilla extract
1 c. dark chocolate (or semi-sweet), evenly chopped
2 T. flaky salt, for optional topping
Directions
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Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a medium mixing bowl, whisk the flour, baking soda and salt together until well combined.
Add the cooled melted butter, light brown sugar, granulated sugar and espresso powder to a large bowl; stir well to fully combine. This will look like wet sand and 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 ingredients until just combined. Fold in the chopped dark chocolate.
Scoop about 2 T. espresso chocolate chip cookie dough onto a baking sheet about 3 inches apart. Use a medium cookie scoop for perfectly portioned cookies.
Bake the cookies for 9 to 11 minutes. The edges should be set and the centers should look slightly puffed.
Remove the cookies from the oven. Transfer to a cooling rack or the stove top. Firmly bang the pan onto the cooling rack or stove top to help deflate the cookies quickly.
Sprinkle salt on top of the cookies, if desired.
After 3 minutes, transfer the cookies off of the hot baking sheet and onto the cooling rack to cool to room temperature.
Makes 18 cookies.
*Set out the eggs and melt the butter, allowing it to cool about 1 hour before making these cookies.
The cookies should be stored in an airtight container at room temperature for up to 2-3 days.
Prep Time
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