Description
Soft and chewy coffee cookies infused with bold espresso flavor and rich chocolate chunks, perfect for a café-style treat any time of day.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- ⅓ cup espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup salted sweet cream butter (12 tablespoons), softened
- ⅔ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 extra-large whole egg, room temperature
- 1 extra-large egg yolk, room temperature
- 1½ teaspoons pure vanilla extract
- 12 oz semi-sweet chocolate chunks
- 1 cup dark chocolate chips
Instructions
- In a bowl, whisk together flour, espresso powder, baking soda, baking powder, and salt.
- In another bowl, beat butter and both sugars for about 1½–2 minutes until creamy.
- Mix in the egg, egg yolk, and vanilla until fully combined.
- Add half the dry mixture, mix until just incorporated, then add the rest and mix just until combined.
- Stir in chocolate chunks and chips. Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1½-tablespoon portions of dough, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set.
- Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
- For a milder coffee flavor, reduce espresso powder to ¼ cup or use instant coffee granules.
- Chill dough for better texture and flavor development.
- Dough can be frozen and baked from frozen with a few extra minutes of bake time.
- Store baked cookies in an airtight container for up to 5 days.
- For gluten-free variation, use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
