Coffee Cookies Recipe
Introduction
These Coffee Cookies offer a delightful twist on classic chocolate chip cookies by infusing rich instant coffee flavor. Perfectly soft in the center with golden edges, they are a delicious treat for coffee lovers and cookie fans alike.
Ingredients
- 2 tablespoons Instant coffee, good quality
- 2 1/2 cups All-purpose flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter, melted and cooled
- 1 cup Brown sugar, packed light brown sugar
- 1/2 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs, room temperature
- 1 1/2 cups Semi-sweet chocolate chips
Instructions
- Step 1: Using a food processor, blend the instant coffee into a fine powder. In a medium bowl, sift the all-purpose flour, then add the instant coffee powder, baking soda, baking powder, salt, and ground cinnamon. Mix well to combine.
- Step 2: In a large bowl, combine the melted and cooled unsalted butter with the brown sugar, white granulated sugar, vanilla extract, and eggs. Stir until smooth and well blended.
- Step 3: Add the dry ingredients to the wet mixture and gently fold together using a rubber spatula until just combined. Avoid overmixing. Then, fold in the semi-sweet chocolate chips evenly.
- Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Let the dough rest while the oven heats; this helps the gluten hydrate for better texture.
- Step 5: Using a 2-ounce cookie scoop, portion out the dough, placing six dough balls per baking sheet. Optionally, press a few extra chocolate chips on top of each dough ball for a prettier finish.
- Step 6: Bake one sheet at a time for 12 to 14 minutes, or until the edges are golden and the centers remain slightly underbaked for softness.
- Step 7: Remove from the oven and let cookies cool for 5 minutes on the hot pan before transferring to a wire rack to cool completely.
Tips & Variations
- Spoon and level your flour or use a kitchen scale; compacted flour may cause dry and dense cookies.
- For high-altitude baking, add an extra 2 tablespoons of flour to prevent spreading.
- Try substituting instant espresso powder for instant coffee for a stronger coffee flavor.
- For a caramel mocha twist, replace 1/2 cup of chocolate chips with butterscotch chips.
- Allow dough to chill for an hour before baking to improve texture and flavor development.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm briefly in the microwave or oven until soft and fragrant. Cookie dough can also be frozen; thaw before baking for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use espresso powder instead of instant coffee?
Yes, espresso powder works well and will give a more intense coffee flavor to your cookies.
Is it possible to freeze the cookie dough?
Absolutely. Freeze dough balls on a tray until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of minutes to the baking time.
PrintCoffee Cookies Recipe
These coffee cookies blend the rich flavor of instant coffee with classic chocolate chip cookie goodness, enhanced by a hint of cinnamon. Soft and chewy with slightly crisp edges, they offer a delicious twist on traditional cookies, perfect for coffee lovers and chocolate enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes per batch
- Total Time: 30-35 minutes
- Yield: 12 cookies (6 per cookie sheet, 2 sheets) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 2 TBSP Instant coffee, powder form
- 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
- Prepare Instant Coffee Powder: Using a food processor, blend the instant coffee granules until it becomes a fine powder. This ensures an even distribution of coffee flavor in the cookie dough.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, instant coffee powder, baking soda, baking powder, salt, and ground cinnamon. This helps to evenly mix the ingredients and prevent clumping.
- Combine Wet Ingredients: In a large bowl, combine the melted and cooled unsalted butter, brown sugar, white granulated sugar, pure vanilla extract, and room temperature eggs. Mix thoroughly until the mixture is smooth and well incorporated.
- Mingle Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Use a rubber spatula to gently fold the ingredients until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper for easy baking and cleanup.
- Portion Dough: Allow the cookie dough to rest while the oven heats, letting the gluten hydrate for better texture. Using a 2-ounce cookie scoop, scoop 6 cookie dough balls per cookie sheet. Press extra chocolate chips on top of each dough ball for an attractive finish.
- Bake Cookies: Bake cookies one sheet at a time for 12-14 minutes, or until the edges are golden brown and the centers appear slightly underbaked to maintain chewiness.
- Cool Cookies: Allow the baked cookies to sit on the hot baking sheet for 5 minutes after removal from the oven, then transfer them to a cooling rack to cool completely.
Notes
- Measurement Accuracy: Spoon and level the flour or use a kitchen scale to ensure correct measurement; compacted flour can make cookies dry and prevent proper spreading.
- High Altitude Baking: If baking at high altitude, add an extra 2 tablespoons of flour to the dough to compensate for atmospheric differences.
- Dairy Tempering: Remove dairy ingredients from the refrigerator about 2 hours before baking to allow them to reach room temperature, which helps with mixing and texture.
- Freezing Dough: The cookie dough can be frozen for future use; scoop and freeze dough balls on a tray then transfer to a storage container.
- Flavor Variations: For a twist, substitute espresso powder for instant coffee or add different chocolate chips like white or butterscotch for unique flavor profiles.
Keywords: coffee cookies, chocolate chip cookies, cinnamon cookies, instant coffee dessert, soft cookies, chewy cookies, easy cookie recipe
