Coffee Chocolate Chip Cookies Recipe
Delight in the rich, aromatic flavor of these Coffee Cookies, made with instant coffee powder blended directly into the dough for a perfect coffee kick. Soft-centered and studded with semi-sweet chocolate chips, these cookies offer a delicious balance of sweetness and warmth from cinnamon, ideal for coffee lovers seeking a unique homemade treat.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes per batch
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 TBSP Instant coffee (good quality, measured then blended)
- 2 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Ground cinnamon
Wet Ingredients
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Brown sugar (packed light brown sugar)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
Add-ins
- 1 1/2 cups Semi-sweet chocolate chips
Instructions
- Blend Coffee: Using a food processor, blend the instant coffee into a fine powder to evenly distribute its flavor throughout the dough.
- Prepare Dry Mix: In a medium bowl, sift together the all-purpose flour, instant coffee powder, baking soda, baking powder, salt, and ground cinnamon to ensure uniform mixing and remove lumps.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter (cooled to room temperature), brown sugar, white granulated sugar, pure vanilla extract, and room temperature eggs. Mix well until smooth and creamy.
- Combine Dough: Gradually add the dry ingredients to the wet mixture using a rubber spatula, mixing just until combined to avoid overworking the dough. Fold in the semi-sweet chocolate chips evenly throughout.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Rest Dough: Allow the dough to sit while the oven heats up, permitting the gluten to absorb moisture and improving the cookie texture.
- Scoop Cookies: Using a 2-ounce cookie scoop, portion out the dough onto the prepared sheets, placing 6 cookie dough balls per sheet. Top each with additional chocolate chips for an attractive finish.
- Bake Cookies: Bake one cookie sheet at a time in the preheated oven for 12 to 14 minutes. Bake until the edges are golden brown but centers remain slightly underbaked for a soft, chewy texture.
- Cool Cookies: After baking, let the cookies sit on the hot pan for 5 minutes to firm up before transferring them to a wire cooling rack to cool completely.
Notes
- Make sure the melted butter has cooled to room temperature before mixing to prevent cooking the eggs.
- Allowing the dough to rest during oven preheating improves the cookie’s texture by helping gluten development.
- For a stronger coffee flavor, you can increase the instant coffee powder to 3 tablespoons.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a softer center, avoid overbaking and remove cookies when the edges are golden but the middle looks slightly underdone.
Keywords: Coffee Cookies, Chocolate Chip Cookies, Baked Cookies, Homemade Cookies, Coffee Flavored Dessert
