Description
Delight in these rich and flavorful Coffee Cookies, perfectly crispy on the edges and chewy in the center. Infused with espresso grounds and studded with semi-sweet chocolate chunks, these cookies offer a perfect balance of coffee aroma and chocolate sweetness. Ideal for coffee lovers looking for a unique twist on classic cookies.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 2 3/4 cups all-purpose flour
- 1/2 cup espresso grounds (powder)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces semi-sweet chocolate, coarsely chopped
Topping
- 2 ounces semi-sweet chocolate, coarsely chopped (reserved for topping)
- Flaked salt (optional, for serving)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Beat in the two large eggs and vanilla bean paste on low speed until fully incorporated into the creamed mixture.
- Combine Dry Ingredients: Add all-purpose flour, espresso grounds, baking soda, and salt to the wet mixture. Beat on low speed just until everything is combined—avoid overmixing to keep cookies tender.
- Mix in Chocolate Chunks: Reserve 1/4 cup of the chopped semi-sweet chocolate for topping. Fold the remaining 6 ounces of chocolate chunks into the cookie dough evenly.
- Shape Cookies: Use a medium cookie scoop to portion out approximately 2 tablespoons of dough per cookie. Roll each portion into a ball using your hands and place them on the prepared baking sheet, spaced at least 2 inches apart. For a rustic look, you may also just drop spoonfuls of dough onto the sheet without rolling.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges start to turn golden brown. The centers may look slightly underbaked; this is okay as cookies will firm up upon cooling.
- Cool and Add Toppings: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. While warm, gently press the reserved chocolate chunks into the tops of the cookies. Optionally sprinkle with flaked salt for an extra flavor dimension. Transfer cookies to a wire rack to cool completely.
Notes
- For stronger coffee flavor, use a dark roast espresso powder.
- Do not overbake to ensure chewy centers.
- The flaked salt topping enhances the balance of sweetness and coffee notes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking; thaw at room temperature before serving.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
