Coffee Cookies Recipe with Bold Flavor
Soft and chewy coffee cookies deliver a bold coffee flavor in every bite. These cookies combine butter, sugar, and instant espresso for a rich and satisfying taste. The texture is tender with just the right amount of crisp at the edges. Optional chocolate chips add extra sweetness, and whole coffee beans on top provide visual appeal and an aromatic finish.
Ingredients
- 1 cup 225g unsalted butter, softened
- 1 cup 200g light brown sugar, packed
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 tbsp instant espresso powder or strong instant coffee
- 2 ¼ cups 280g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup 135g chocolate chips (optional)
- Whole roasted coffee beans optional, for topping
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- CREAM THE BUTTER AND SUGARS: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light in color and fluffy in texture, about 2 to 3 minutes.
- ADD EGGS AND FLAVORINGS: Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and espresso powder until fully incorporated and smooth.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
- MIX WET AND DRY INGREDIENTS: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a soft cookie texture.
- FOLD IN CHOCOLATE CHIPS: If using chocolate chips, fold them into the dough until evenly distributed. The dough will be soft but easy to scoop.
- SHAPE THE COOKIES: Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, leaving about 2 inches between each cookie. For a decorative touch, press a whole roasted coffee bean into the center of each dough ball if desired.
- BAKE: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are just set and the centers appear slightly underbaked. They will finish cooking as they cool on the baking sheet.
- COOL: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without becoming dry.
Notes
- You can substitute instant espresso powder with high-quality instant coffee for a milder flavor. For a crispier edge, bake on the longer side of the time range. These cookies store well in an airtight container at room temperature for up to 4 days.