Description
Delight in these rich and flavorful Coffee Cookies, perfectly balanced with aromatic instant coffee, warm cinnamon, and melty semi-sweet chocolate chips. These soft-baked cookies boast a subtle coffee kick making them a delightful treat for any coffee lover. Crisply golden edges with a tender, slightly underbaked center ensure an irresistible texture in every bite.
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 Instant Coffee: Using a food processor, blend the instant coffee into a fine powder to evenly incorporate into the dough.
- Prepare Dry Ingredients: In a medium bowl, sift the all-purpose flour. Add the powdered instant coffee, baking soda, baking powder, salt, and ground cinnamon. Whisk to combine thoroughly.
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled unsalted butter, brown sugar, granulated sugar, pure vanilla extract, and room temperature eggs. Mix well until smooth and creamy.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Using a rubber spatula, fold the ingredients together until just combined to avoid overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Allow the dough to rest while the oven heats, letting the gluten absorb moisture for improved texture.
- Scoop Dough: Using a 2-ounce cookie scoop, portion the dough into 6 balls per cookie sheet. Place extra chocolate chips on top of each dough ball for an attractive finish.
- Bake Cookies: Bake one cookie sheet at a time in the preheated oven for 12-14 minutes. Cookies are done when the edges are golden and the centers remain slightly underbaked for a soft texture.
- Cool Cookies: Remove the cookie sheet from the oven and let the cookies sit for 5 minutes on the hot pan to set. Then transfer the cookies to a cooling rack to cool completely.
Notes
- Ensure the melted butter is cooled before mixing to prevent cooking the eggs.
- Resting the dough while the oven preheats helps to improve the texture by allowing gluten to absorb liquids.
- Baking one sheet at a time ensures even baking and consistent results.
- Using room temperature eggs helps with emulsification and a tender dough.
- Store the baked cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
