Description
Delight in these rich and aromatic Coffee Cookies featuring the perfect balance of instant coffee, cinnamon, and semi-sweet chocolate chips. With a soft center and lightly crisp edges, these cookies offer a delightful coffee-infused twist to your traditional chocolate chip cookie, ideal for coffee lovers and cookie enthusiasts alike.
Ingredients
Dry Ingredients
- 2 TBSP Instant coffee (good quality, measured then blended)
- 2 1/2 cups All-purpose flour
- 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
- Blend Coffee: Using a food processor, blend the instant coffee into a fine powder to enhance its flavor and ensure even distribution throughout the dough.
- Prepare Dry Mix: In a medium bowl, sift together the all-purpose flour. Add the blended instant coffee, baking soda, baking powder, salt, and ground cinnamon. Mix well to combine all dry ingredients evenly.
- Combine Wet Ingredients: In a large bowl, mix the melted and cooled unsalted butter with brown sugar, white granulated sugar, pure vanilla extract, and room temperature eggs until smooth and creamy.
- Mix Dry into Wet: Add the dry ingredients to the wet mixture and gently fold them together using a rubber spatula just until combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the cookie dough.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Rest Dough: Let the dough sit while the oven preheats to allow the gluten to absorb moisture from the wet ingredients, resulting in a better texture.
- Scoop Cookies: Using a 2 oz cookie scoop, portion the dough into balls. Place 6 cookie dough balls per cookie sheet, and top each ball with extra chocolate chips for an appealing finish.
- Bake Cookies: Bake one cookie sheet at a time in the preheated oven for 12-14 minutes, or until the edges are golden brown and the centers remain slightly underbaked for a soft, chewy texture.
- Cool Cookies: Allow cookies to rest on the hot baking pan for 5 minutes after removing from the oven, then transfer them to a cooling rack to cool completely and set properly.
Notes
- Make sure the melted butter is cooled before mixing to prevent cooking the eggs prematurely.
- Using room temperature eggs helps them blend more evenly into the batter.
- Resting the dough before baking helps soften the gluten, making the cookies more tender.
- Baking one sheet at a time ensures even heat distribution and consistent baking results.
- For stronger coffee flavor, you can increase the instant coffee to 3 tablespoons.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
