Name: Coffee Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Ingredients: 1 cup Unsalted Butter, softened; 1 cup Brown Sugar, packed; 0.5 cup Granulated White Sugar; 1 unit Large Egg; 1 tsp Vanilla Extract; 2 tbsp Instant Espresso Powder; 2.25 cups All-Purpose Flour; 1 tsp Baking Soda; 0.5 tsp Salt; 1.5 cups Dark Chocolate Chunks

Baking

Coffee Cookies

Experience the perfect marriage of bold espresso and velvety dark chocolate in every bite of these decadent cookies. These treats offer a sophisticated depth of flavor with a melt-in-your-mouth texture that pairs perfectly with your morning latte or an evening glass of milk.

Prep

20m

Cook

12m

Serves

Calories

195kcal

Qty	Ingredient
1 cup 225 g	Unsalted Butter, softened
1 cup 200 g	Brown Sugar, packed
0.5 cup 100 g	Granulated White Sugar
1 unit 1 unit	Large Egg
1 tsp 5 ml	Vanilla Extract
2 tbsp 10 g	Instant Espresso Powder
2.25 cups 280 g	All-Purpose Flour
1 tsp 5 g	Baking Soda
0.5 tsp 3 g	Salt
1.5 cups 250 g	Dark Chocolate Chunks

2 Method

Step 1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

Step 2. Beat in the egg and vanilla extract until well incorporated.

Step 3. Dissolve the espresso powder in one teaspoon of hot water to create a concentrated paste, then stir it into the butter mixture.

Step 4. In a separate medium bowl, whisk together the flour, baking soda, and salt.

Step 5. Gradually add the dry ingredients to the wet ingredients, mixing at low speed until just combined. Do not overmix.

Step 6. Gently fold in the dark chocolate chunks using a spatula.

Step 7. Cover the dough and refrigerate for at least 30 minutes. This prevents the cookies from spreading too much and deepens the coffee flavor.

Step 8. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Step 9. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.

Step 10. Bake for 10-12 minutes or until the edges are lightly golden but the centers still look slightly soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

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For an even richer flavor, let the cookie dough rest in the refrigerator for 24 hours before baking.
·
Use high-quality instant espresso powder rather than regular instant coffee for a more refined, bold flavor profile.
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Sprinkle a small pinch of flaky sea salt on top of the cookies immediately after they come out of the oven to balance the sweetness.
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Ensure your butter is at room temperature, not melted, to achieve the perfect chewy texture.

? FAQ

Can I use regular instant coffee instead of espresso powder?

Yes, you can substitute instant coffee, but you may want to increase the amount to 3 tablespoons as it is less concentrated than espresso powder.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies will remain soft and fresh for up to 5 days.

Can I freeze the dough for later?

Yes! Scoop the dough into balls and freeze them on a tray first. Once solid, transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the cook time.

Are these cookies very high in caffeine?

While they contain real espresso powder, the amount per cookie is relatively small (roughly 5-10mg), similar to a small piece of dark chocolate.

Hoshino Coffee

Coffee Cookies

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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