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Coffee Cookies

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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

  • Prepare Dry Ingredients:
    • In a medium-sized bowl, whisk together the flour, espresso powder, baking soda, baking powder, and kosher salt.
  • 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.
  • Add Eggs and Vanilla:
    • Add the whole egg, egg yolk, and vanilla extract. Continue mixing until no yellow streaks remain.
  • Add Dry Ingredients:
    • Gradually add half of the flour-espresso mixture and mix just until combined. Then, repeat with the remaining flour mixture.
  • Add Chocolate:
    • Stir in the semi-sweet chocolate chunks and dark chocolate chips until evenly distributed throughout the dough.
  • Chill Dough:
    • Cover the dough and refrigerate for 30 minutes to allow the flavors to meld and make the dough easier to handle.
  • Preheat Oven:
    • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • 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.
  • 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

Find it online: https://deliceflash.com/coffee-cookies/