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+ servings
5 Coffee cookies on top of each.
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5 from 9 votes

Coffee Cookies

These rich and chocolatey coffee cookies are a bold and decadent dessert filled with delicious flavor in every bite. This chewy and indulgent treat pairs wonderfully with a cup of coffee to help you double down on the dreamy flavors that will keep you coming back for more!
Prep Time15 minutes
Cook Time15 minutes
Waiting Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 cookies
Calories: 323kcal
Author: Katalin Nagy

Ingredients

  • 140 g Unsalted butter room temperature
  • 120 Brown sugar
  • 50 g Granulated sugar
  • 1 Egg
  • 200 g All purpose flour
  • 10 g Espresso powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking soda
  • 150 g Chocolate chips semi-sweet high quality chocolate eg. Callebaut

Instructions

  • With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes
  • Mix in the egg, just until combined
  • Mix flour, espresso powder, salt, and baking soda together then add this mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix
  • Fold in chocolate chips. Leave some for later so you can place more chocolate chips on top of the half baked cookies
  • Prepare 2 baking pans with parchment papers
  • Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend baking 5 cookies at once
  • Do not soften the surface of the balls, in fact, try to keep it as rough as possible for a nice, crackly surface. Press some more chocolate chips on the surface of the cookies
  • Let cookie dough rest in the fridge for an hour
  • Pre-heat oven to 175 C / 347°F (no fan)
  • After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more chocolate chips on top, then bake them for further 5 minutes.
  • Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack. Sprinkle with sea salt
  • Serve them while they are slightly warm
  • The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

Notes

INGREDIENT NOTES:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Use room temp. ingredients eg. egg and butter
  3. Use espresso powder that has a fine powder like texture. Alternatively, use instant coffee (without sugar or milk powder) but you might need to adjust the quantity to your taste. Do not use liquid coffee as that would mess up the texture of the cookies.
TECHNIQUE NOTES:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking. 
  2. Respect the chilling time in the recipe, do not skip it or the cookies might end up very flat
  3. Try not to overbake your cookies if you prefer them fudgey and gooey

Nutrition

Calories: 323kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 354mg | Potassium: 125mg | Fiber: 1g | Sugar: 25g | Vitamin A: 374IU | Calcium: 31mg | Iron: 1mg