These coffee cookies are ultra thick, soft, chewy, and perfect to enjoy with your morning cup of coffee! They are easy to make with simple ingredients and no chilling the dough needed!
INGREDIENTS FOR COFFEE COOKIES
- All-purpose flour: For the best results, I recommend using a kitchen scale to weigh the flour. If you don't have one, measure the flour by lightly spooning it into your measuring cup and then leveling off the top with the flat side of a knife.
- Cornstarch: Makes the cookies thicker and chewier!
- Baking powder: Leavener that helps the cookies rise up soft and fluffy instead of spreading out flat and crispy.
- Salt: ½ teaspoon. If all you have is salted butter reduce the added salt to ¼ teaspoon.
- Espresso powder: Instant ground espresso powder is great for adding a ton of coffee flavor to the cookies. If you don't want the cookies to have caffeine, instant decaf coffee can also be used.
- Unsalted butter: Softened to room temperature.
- Brown sugar + granulated sugar: Using both sugars gives these cookies the best taste and texture!
- Egg + extra egg yolk: One large egg binds the cookies, and the additional egg yolk makes them more soft and chewy!
- Chocolate chips: Semi-sweet or dark chocolate is best and enhances the bitter coffee flavor!
HOW TO MAKE COFFEE COOKIES
1. Whisk the flour, cornstarch, baking powder, espresso powder, and salt in a medium bowl.
2. In a large bowl, use an electric mixer to beat the softened butter until smooth. Add the granulated sugar and brown sugar and mix until light and fluffy. Wipe down the sides of the bowl as needed.
3. Add the egg and extra yolk and mix for at least 2-4 minutes until very fluffy and well aerated.
4. Add the dry ingredients in 2-3 additions and mix just until the dough comes together. Then mix in the chocolate chips.
Use a cookie scoop to scoop the dough into 2-3 tablespoon-size balls, depending on how big you want the cookies to be. The bigger you make the dough, the thicker and more gooey the cookies will be!
Arrange the cookie dough balls on a baking sheet lined with parchment paper, about 2 inches apart.
Note: The cookie dough does not need to be chilled before baking, but if time allows, chilling the dough for a few hours or overnight can improve the flavor and texture.
5. Bake the cookies in a 375°F oven, one baking sheet at a time, for 10-12 minutes, or until they are just starting to brown around the edges.
CAFFEINE IN COOKIES
If you are okay with these cookies having caffeine, I highly recommend using espresso powder over instant ground coffee. It has a better, stronger coffee flavor, and is more finely ground so it mixes easily with the dry ingredients.
If you want the cookies to have coffee flavor but no caffeine, instant ground decaf coffee can be used, but you'll want to use twice as much to get the same amount of coffee flavor.
HOW TO STORE COFFEE COOKIES
Store the cookies in an airtight container and keep them at room temperature for 4-5 days. If you refrigerate them, make sure they are in a completely sealed container since the cold air will turn them hard faster.
HOW TO FREEZE COOKIES
To freeze baked cookies: Once cooled, arrange the cookies on a baking sheet in a single layer and set the sheet flat in the freezer until they are mostly solid. Transfer them to a large plastic bag or an airtight container with sheets of parchment paper between the layers. Keep frozen for up to 2 months. To recapture that fresh-baked cookie taste and texture, reheat the frozen cookies in a 275°F oven for 10-15 minutes. Or reheat them in the microwave for about 30 seconds or until warm.
To freeze cookie dough: Scoop the dough into balls and arrange them in a single layer on a baking sheet. Set the sheet flat in the freezer until the dough is solid, then transfer the frozen cookie dough to a large plastic bag or an airtight container and keep frozen for up to 3 months.
When ready to bake, arrange the frozen cookie dough on a parchment-lined baking sheet, about 2 inches apart. Bake straight from frozen (don't thaw) in a 375°F oven, a few minutes longer than the normal bake time.
MORE COOKIE RECIPES
- Electric mixer
- 1 and ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 and ½ tablespoons espresso powder
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ½ cup semi-sweet, dark, or milk chocolate chips
- Preheat your oven to 375°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the flour, cornstarch, baking powder, salt, and espresso powder. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter until smooth. Add both sugars and beat until light and fluffy. Wipe down the sides of the bowl, then add the egg, extra egg yolk, and beat for 2-4 minutes. The mixture should be very fluffy and well aerated.
- In 2-3 additions, add the dry ingredients, and mix until just combined after each. Mix until the dough comes together, then mix in the chocolate chips.
- Use a cookie scoop to scoop the dough into 2-3 tablespoon balls. Arrange the dough on your lined baking sheet, about 2 inches apart.
- Bake the cookies, one baking sheet at a time, for 10 minutes each. Remove from the oven and let cool completely on the baking sheet before transferring to a plate or serving rack.