Description
These rich, flavorful coffee cookies are packed with espresso powder, semi-sweet chocolate chunks, and dark chocolate chips for the ultimate treat. Perfect for coffee lovers who enjoy a sweet, chocolatey, and slightly bitter bite.
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- ⅓ cup espresso powder (e.g., Delallo)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup salted sweet cream butter (12 tablespoons), softened
- ⅔ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 extra large whole egg, room temperature
- 1 extra large egg yolk, room temperature
- 1½ teaspoons pure vanilla extract
- 12 ounces semi-sweet chocolate chunks (e.g., Nestle Toll House)
- 1 cup dark chocolate chips (e.g., Hershey’s)
Instructions
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Prepare Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, espresso powder, baking soda, baking powder, and kosher salt.
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Cream Butter and Sugars:
- Using a stand mixer or handheld mixer, beat the softened butter and both sugars together on medium-high speed for 1½ to 2 minutes, until fully incorporated.
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Add Eggs and Vanilla:
- Add the whole egg, egg yolk, and vanilla extract. Continue mixing until no yellow streaks remain.
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Add Dry Ingredients:
- Gradually add half of the flour-espresso mixture and mix just until combined. Then, repeat with the remaining flour mixture.
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Add Chocolate:
- Stir in the semi-sweet chocolate chunks and dark chocolate chips until evenly distributed throughout the dough.
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Chill Dough:
- Cover the dough and refrigerate for 30 minutes to allow the flavors to meld and make the dough easier to handle.
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Preheat Oven:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Scoop Dough and Bake:
- Use a 1½-tablespoon cookie scoop to portion out the dough, spacing the cookies about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are golden at the edges but still soft in the center.
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Cool:
- Let the cookies rest on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Chill the Dough: Chilling the dough helps prevent the cookies from spreading too thin while baking and improves their flavor.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 210kcal
- Sugar: 20g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg