Coffee Cookies
36 cookies
Rich, chewy Coffee Cookies with chocolate chips and flaky sea salt are a delicious variation on the classic, and melt-in-your-mouth amazing!
Ingredients
- 3 cups all purpose flour
- 3 tablespoons espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups semi sweet chocolate chips
- Flaky salt for topping optional - I use Maldon sea salt flakes
Instructions
- Preheat oven to 350°F/180°C, 160°C fan oven, line a baking sheet with parchment paper or a silpat silicone mat and set aside
- In a medium bowl, stir together the flour, espresso powder, baking soda and salt, set aside
- In a separate bowl, cream together the butter, brown sugar and granulated sugar until light and fluffy
- Add in the eggs and vanilla extract and mix well. Add the flour mixture in 2-3 smaller additions, mixing well after each.
- Stir in the chocolate chips until evenly distributed
- Using a medium cookie scoop (1 ½ inch scoop or #40), drop dough onto the prepared cookie sheets 2 inches apart. onto the prepared cookie sheets 2 inches apart
- Bake in the preheated oven for 7-9 minutes, until cookies have spread and are no longer glossy on top; sprinkle with salt if using and allow them to cool 5 minutes before transferring to a wire rack and cooling completely
Notes
-
- Line your baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking, and make cleanup super easy.
- I highly suggest that you use a cookie scoop to make this recipe, but if you don't have one, each ball of dough should be about 1.5 tablespoons.
- To make the cookies look beautiful, add a few extra chocolate chips to the balls of dough before baking. The extra chips will stay visible on the top of the cookies rather than being baked in.
- Don't overbake these! You want the cookies to be crisp on the edges but still a bit chewy in the middle. Remove them from the oven when they no longer look wet and glossy on top.
- To Store: Keep leftover cookies in an airtight container at room temperature for 5 days, or freeze for up to 1 month.
Nutrition
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 69mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 175IU | Calcium: 14mg | Iron: 1mg