Description

Indulge in the rich, bold flavors of these Coffee Cookies, infused with espresso powder and loaded with semi-sweet chocolate chunks and dark chocolate chips. Perfect for coffee lovers, these cookies are chewy, decadent, and sure to satisfy your sweet cravings. Whether for a cozy afternoon treat or a delightful gift, these cookies are a must-bake!

Ingredients

• Dry Ingredients:
• 2 cups all-purpose flour, spooned and leveled
• 1/3 cup espresso powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• Wet Ingredients:
• 3/4 cup (12 tablespoons) salted sweet cream butter, softened
• 2/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 extra-large whole egg, room temperature
• 1 extra-large egg yolk, room temperature
• 1 1/2 teaspoons pure vanilla extract
• Add-ins:
• 1 (12-ounce) package semi-sweet chocolate chunks
• 1 cup dark chocolate chips

Preparation Method

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium-sized mixing bowl, whisk together the flour, espresso powder, baking soda, baking powder, and kosher salt until well combined. Set aside.

In a large bowl, use an electric mixer on medium-high speed to beat the softened butter, dark brown sugar, and granulated sugar together. Mix for 1 1/2 to 2 minutes until the mixture is light and fluffy. Add the whole egg, egg yolk, and vanilla extract to the butter mixture, mixing until fully incorporated and no yellow streaks remain.

Gradually add the dry ingredients to the wet mixture in two additions. Mix just until combined after each addition, being careful not to overmix to maintain a tender cookie texture. Using a spatula, gently fold in the semi-sweet chocolate chunks and dark chocolate chips until evenly distributed throughout the dough.

Cover the cookie dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough solidifies the fats, resulting in enhanced flavor and texture.

Using a 1 1/2-tablespoon cookie scoop, portion the dough and place each ball about 2 inches apart on the prepared baking sheets. Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.

Tips and Conclusion

Adjusting Coffee Flavor: For a milder coffee flavor, reduce the espresso powder to 1/4 cup.

Chilling the Dough: Don’t skip chilling! It prevents excessive spreading and helps achieve a chewy texture.

Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months.

These Coffee Cookies are a delightful fusion of bold espresso and indulgent chocolate. Perfect with a cup of coffee or as a standalone treat, they’re bound to impress any cookie lover. Bake a batch today and elevate your cookie game to a new level of deliciousness!