Super Chewy Coffee Cookies Recipe

Introduction

If you love coffee and crave a chewy, comforting cookie, these Super Chewy Coffee Cookies are the perfect treat. Infused with espresso powder for a rich coffee flavor, they balance sweetness and chewiness in every bite.

Ingredients

• 1 cup butter (226g), softened at room temperature
• 1 tbsp espresso powder
• 1 cup brown sugar (213g)
• ¼ cup white sugar (50g)
• 1 large egg
• 2 ¼ cups flour (270g)
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp kosher salt

Instructions

1. Step 1: In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the softened butter with the espresso powder on medium speed for 1 minute.
2. Step 2: Scrape down the bowl, then add the brown sugar and white sugar. Cream together for 2 more minutes until light and fluffy.
3. Step 3: Add the egg and mix for 30 seconds until fully incorporated.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients.
5. Step 5: Mix on medium speed just until combined to avoid overworking the dough.
6. Step 6: Using a 3-tablespoon cookie scoop, portion 12 cookies onto a parchment-lined baking sheet and place in the freezer for 30 minutes.
7. Step 7: While freezing, preheat the oven to 350°F. Line another baking sheet with parchment paper.
8. Step 8: Arrange 6 cookies spaced 2 inches apart on each baking sheet.
9. Step 9: Bake the cookies for 12 to 14 minutes, or until the edges are brown and crisp but the centers remain soft.

Tips & Variations

• For a stronger coffee flavor, increase the espresso powder to 1 ½ tablespoons.
• Experiment by adding chocolate chips or chopped nuts for added texture.
• Make sure the butter is softened but not melted to achieve the perfect chewy texture.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep cookie dough, freeze the scooped dough balls in a freezer-safe container for up to 3 months. Reheat baked cookies briefly in a microwave or enjoy at room temperature for the best chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used, but espresso powder has a more concentrated flavor which enhances the coffee taste in the cookies better.

Why do I need to freeze the dough before baking?

Freezing the dough helps the cookies hold their shape, prevents excessive spreading, and results in a chewier texture with crisp edges.

Super Chewy Coffee Cookies Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

These Super Chewy Coffee Cookies blend rich espresso flavor with a perfectly soft, chewy texture. The combination of brown sugar and espresso powder gives these cookies a deep, robust coffee taste, making them an irresistible treat for coffee lovers. Easy to prepare and baked until crisp at the edges, they are perfect for any time of day.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 59 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter (226g), softened at room temperature
• 1 tbsp espresso powder
• 1 cup brown sugar (213g)
• ¼ cup white sugar (50g)
• 1 large egg
• 2 ¼ cups all-purpose flour (270g)
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp kosher salt

Instructions

1. Cream Butter and Espresso Powder: In the bowl of a hand or stand mixer fitted with the paddle attachment, cream together 1 cup of softened butter and 1 tbsp espresso powder on medium speed for 1 minute to infuse the butter with coffee flavor.
2. Add Sugars: Scrape down the sides of the bowl, then add 1 cup brown sugar and ¼ cup white sugar. Continue to cream the mixture on medium speed for an additional 2 minutes until smooth and fluffy.
3. Incorporate Egg: Add 1 large egg and mix on medium speed for 30 seconds, ensuring it is fully combined with the creamed butter and sugars.
4. Combine Dry Ingredients: Add 2 ¼ cups flour, ½ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt to the wet ingredients.
5. Mix Dough: Mix on medium speed just until all ingredients are combined, being careful not to overmix to preserve the chewy texture.
6. Scoop Cookies: Using a 3-tablespoon cookie scoop, portion out 12 cookie dough balls onto a parchment-lined cookie sheet and place in the freezer for 30 minutes to chill.
7. Preheat Oven: While the dough is chilling, preheat the oven to 350°F (175°C). Line another cookie sheet with parchment paper for baking.
8. Arrange Cookies: Place 6 chilled cookies spaced about 2 inches apart on each prepared cookie sheet.
9. Bake Cookies: Bake in the preheated oven for 12-14 minutes until the edges are brown and crisp, while the centers remain soft and chewy. Remove from oven and allow to cool before serving.

Notes

• Freezing the dough before baking helps prevent spreading and enhances the chewy texture.
• For a stronger coffee flavor, you can increase the espresso powder to 1.5 tablespoons.
• Store cookies in an airtight container at room temperature for up to 5 days.
• To keep cookies fresh longer, freeze baked cookies for up to 1 month.

Keywords: coffee cookies, chewy cookies, espresso cookies, dessert, baked cookies, sweet treat