Chewy Coffee Chocolate Chip Cookies
My chewy chocolate chip coffee cookies are made with chocolate chunks and double the coffee, with both brewed coffee and instant coffee granules! Plus, they only take 20 minutes to chill, so you’ll be rewarded with the amazingly delicious smell of warm cookies with coffee and chocolate in very little time.
Ingredients
- 1 cup (227 g) unsalted butter , at room temperature
- 1 cup (220 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 (1) large egg
- 1 (1) large yolk
- 2-3 teaspoons (2 teaspoons) dry ground coffee granules , sub instant coffee or espresso powder
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 teaspoons (2 teaspoons) brewed black coffee, can be instant coffee!
- 2.5 cups (312.5 g) all purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1 1/2 cups (255 g) chocolate chunks or chips
Instructions
- Line 2 baking sheets with parchment paper and preheat the oven to 350° F.
- In the bowl of a hand or stand mixer fitted with the paddle attachment, add the 1 cup butter, 1 cup brown sugar, and 1/2 cup granulated sugar and mix on low-medium speed until smooth. About 2 minutes.
- Add in the whole egg and then the yolk, and mix again.
- Add in the 2- 3 tsp ground coffee, 1 tsp vanilla extract, and 2 tsp brewed coffee, and mix on low to combine. About 30 seconds.
- Turn the mixer off and add in the 2.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
- When an evenly mixed dough forms, stop the mixer and stir in the chocolate chunks in by hand so as not to break them up. Chill the dough for 20 minutes.
- Using a 3 tbsp cookie scoop or a large spoon, scoop out evenly sized balls and bake 6 at a time on a baking sheet.
- Bake for 15-17 minutes on the lower rack in your oven. The cookies are done when the edges are golden brown.
Notes
- Make sure to properly measure your flour. Spoon it into your measuring cup and level it off.
- Do not over mix the cookies.
- If you want more coffee flavor use 1/2 teaspoon vanilla and an extra 1/2 teaspoon brewed coffee or sub the vanilla extract for coffee extract.
- You can substitute espresso powder for the dry coffee granules
- To make brewed coffee- dissolve 1/2 teaspoon of instant coffee in 2 tsp of hot water. Cool and add to the batter.
Storing
Keep them in an airtight container or zip top bag on the counter for 3-5 days so they will stay fresh!Freezing Instructions:
Freezing already baked cookies: Let the cookies cool to room temperature before freezing. Place then in a freezer safe bag and freeze for 3 months. When you're ready to eat, let them thaw to room temperature on the counter. Then heat in the microwave for 15 seconds for a softer cookies. Freezing cookie dough: If you want to freeze the cookie dough balls, freeze them on a baking sheet for an hour or so to let them set. Then transfer them to a freezer bag. No need to defrost before baking, just pop them into the preheated oven!Serving: 1cookie, Calories: 303kcal, Carbohydrates: 40g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 47mg, Sodium: 98mg, Potassium: 84mg, Fiber: 1g, Sugar: 25g, Vitamin A: 343IU, Calcium: 35mg, Iron: 1mg
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