One of my new favorite recipes! These Coffee Chocolate Chip Cookies are perfect for lovers of coffee and chocolate alike. Great smell, amazing taste!
Since I’ve already started talking about one of my favorite things in the world in my previous post, I thought I’d continue with the theme for a few more posts, starting with these Coffee Chocolate Chip Cookies.
These cookies, oh how do I even describe these? Let’s just say, I had a good feeling about them the moment I pulled them out of the oven. The glorious smell of coffee wafted and melded with the butter and sugar scent that is present in pretty much every baked good. I remember thinking: This is one of the most amazing-smelling cookies I’ve ever made!
Although these Coffee Chocolate Chip Cookies are a dream cookie for coffee-lovers like myself, I have a hunch these would appeal to any other chewy chocolate chip cookie lover in general. If you obsess over trying every choco chip cookie recipe you come across (like me!), this recipe will add a nice variation to your choco chip cookie collection.
For something named Coffee Chocolate Chip Cookies, you get exactly what you might expect. If you use good-quality espresso powder or instant coffee here, you get a coffee scent and flavor that is so gloriously apparent in the cookies. As you all know, coffee and chocolate are one of those ingredient combos that go super well together, and this cookie proves that to be true. The cookies also have this very nice caramel note to them. SO GOOD.
And just because we’re going all the way to make these awesome, I find that adding a pinch of sea salt on top makes all the other flavors shine even more. (Flaky sea salt is probably preferable.) If you don’t tend to enjoy salt on your cookies, you can omit it just fine. In any case, a good chewy chocolate chip cookie is hard to beat, salt or no salt!
This recipe makes use of melted butter, beaten together with brown and white sugar, some vanilla, and the coffee granules. It is very important that you incorporate the sugars really well with the butter here so that they don’t separate as you go through the recipe. Not doing this step properly will affect the outcome of your cookies. You can actually use a stand mixer to make the mixing process easier. By hand, it takes a bit of time. What you’re looking for is something akin to thick caramel.
This thick coffee-scented caramel-like base will loosen up a bit once the eggs are added in. It will be liquid enough for the flour to create a soft dough that’s almost like creamed butter. Not to worry though, the dough becomes easier to handle once you add the chocolate chips right in. (Not that you’ll need to roll these in your hands.)
You can make these cookies in advance and store the dough in the fridge if you want, but since it bakes up nicely without requiring refrigeration, I suggest you just go through to the end. I used a regular ice cream scoop to portion my dough and got 21 big cookies. They had crackly tops and baking them for 15 minutes produced perfectly chewy cookies for me. If you plan to use a smaller scoop, you may need to bake for a few minutes less. You can also bake them longer for firmer cookies.
I suppose with these darker hued choco chip cookies, it’s a little harder to tell if the edges have turned golden brown and are therefore ready to be taken out, but you will notice that the cookies look set all around while the tops are soft but have a crust-like surface.
The cookies will be a little puffy fresh from the oven, but settle as it cools down. They will certainly tempt you to eat them right away, but calm yourself! They will be too soft still. Give them at least 5 minutes to set once they’re at room temperature before moving them to a wire rack to cool completely.
The resulting Coffee Chocolate Chip Cookies created by this recipe will smell and taste amazing depending on the type of coffee powder you use. I find that it is really hard to find espresso powder that’s in a small size where I’m from, so for recipes that call for espresso powder, I have been using Trader Joe’s Columbian blend instant coffee. It is one of the few instant black coffees I enjoy drinking, and so far, I get stellar results when I bake with it. (Anybody remember these awesome Coffee Buns?) I have to credit this coffee big-time for making my Coffee Chocolate Chip Cookies amazing.
Coffee Chocolate Chip Cookies
Makes 21 to 24 big cookies
- 2 cups 320 grams all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup 170 grams salted butter, melted and cooled
- 1 cup 150 grams brown sugar
- ½ cup 130 grams white sugar
- 2 Tablespoons + 2 teaspoons instant coffee/espresso powder
- 1 Tablespoon vanilla extract
- 1 large egg
- 1 egg yolk
- 2 cups 350 grams dark chocolate chips
- Sea salt flakes, for sprinkling (optional but good)
- 1. Preheat the oven to 330°F (165°C) and line 3 baking sheets with parchment paper.
- 2. In a small bowl, sift together flour, baking soda, and salt. Set aside.
- 3. In a bowl of an electric mixer with the paddle attachment (or using a hand mixer or whisk), beat the melted butter, both sugars, coffee granules, and vanilla. If using a mixer, beat for about 2 minutes until the sugars are incorporated into the butter. The mixture will look a bit like very thick caramel. (It will take longer if mixed by hand, but completely doable.)
- 4. Add the egg and yolk, then continue to beat until light and fluffy.
- 5. Switch to a spatula and add in the dry ingredients. Mix briefly until just combined and some streaks of flour remain. Stir in the chocolate chips just until distributed.
- 6. Using a scooper or a tablespoon, portion out the dough onto the baking sheets. You can make either big or small cookies, but make sure to allot at least 2 inches of space between each cookie to give them room to spread.
- 7. Lightly sprinkle each cookie with sea salt. (This step is optional but I find it a good habit to ALWAYS add a touch of sea salt to every chocolate chip cookie I make.) Bake for 10 to 12 minutes for smaller cookies, or around 15 to 17 minutes for bigger cookies.*
- 8. Cool in the baking sheet for at least 5 minutes or until set enough to move, then allow to cool completely on a wire rack. Enjoy with milk!