Coffee Cookies
These Coffee Cookies are soft and chewy with chunks of dark chocolate perfectly paired with a deep coffee flavor. Perfect for coffee lovers with a sweet tooth, these easy to make cookies are ready in about 25 minutes in one bowl with simple ingredients.
Servings: 19 cookies
Calories: 133kcal
Equipment
- 1 Electric Mixer
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar 96g
- 1/2 cup light brown sugar 96g
- 1 large egg room temperature
- 3/4 Tbsp. espresso powder Cafe Bustelo
- 1 ½ tsp. vanilla extract
- 1 ¾ cups all-purpose flour 210g
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 (3.5 oz.) dark chocolate bar, roughly chopped into bite-sized chunks 90g
- flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Cream the butter for 1 minute in a stand mixer or with a hand mixer. Scrape the sides of the bowl down, then add both sugars and cream for 2-3 minutes until the mixture looks fluffy. Mix in the egg until incorporated, then add the espresso powder and vanilla and mix well.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour to the butter mixture, mixing until just combined. Fold in the dark chocolate chunks by hand, I like to keep chocolate 2 squares to break and press into the tops of the cookies after scooping.
- Scoop up 2 tablespoon-sized portions of dough (or use a 1-ounce sized cookie scoop) and place the dough on the prepared baking sheet at least 2-inches apart. Add the reserved chocolate chunks. Sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake the cookies for 12-14 minutes in the preheated oven or until the edges are just beginning to turn golden. To ensure a soft and chewy texture, rap the baking sheet on the counter firmly once or twice to deflate the baked cookies. Cool the cookies on the pan for 10 minutes before moving them to a cooling rack.
Notes
- A culinary espresso powder will yield the best results. You can also use instant espresso granules but you will need to use 1 ½ tablespoons total and mix it in for longer to allow the granules to dissolve.
- 3/4 Tbsp. of Cafe Bustelo espresso powder is the perfect amount, anything more will be overpowering.
- If you want chunks of chocolate visible on the top of these cookies, make sure to set some aside and press them into the tops before baking.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 87mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g
