Description
Chocolate Chip Coffee Cookies combine buttery cookie dough, rich chocolate chips, and the bold flavor of instant coffee. They have crisp golden edges, soft chewy centers, and are simple enough for an everyday treat.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1¾ cups gluten-free all-purpose baking flour, or regular flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons instant coffee powder
- ⅔ cup semi-sweet chocolate chips
Instructions
- Add the softened butter, white sugar, and brown sugar to a mixing bowl.
- Cream the butter and sugars together for about 1 minute.
- Add the egg and vanilla and beat until well combined.
- Add the flour, baking soda, baking powder, salt, and instant coffee powder.
- Mix until the dough is just combined.
- Fold in the chocolate chips.
- Refrigerate the dough for 20–30 minutes.
- Preheat the oven to 350°F.
- Scoop the dough into 2-tablespoon portions and place them on a parchment-lined baking sheet.
- Leave enough space between the cookies for spreading.
- Press a few extra chocolate chips onto the tops.
- Bake for 12–15 minutes, until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10–15 minutes.
- Transfer to a wire rack and allow them to cool completely.
Notes
- Serve the cookies slightly warm for soft centers and melty chocolate chips.
- Pair them with coffee, espresso, tea, or a glass of milk.
- Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
- For longer storage, freeze baked cookies in a freezer-safe container for up to 2–3 months.
- Freeze portions of unbaked dough and bake directly from frozen, adding a few extra minutes to the baking time.
- Place parchment paper between layers when storing or freezing to prevent sticking.