Chewy Coffee Chocolate Chip Cookies Recipe
These Chewy Coffee Chocolate Chip Cookies combine rich chocolate chunks with a subtle coffee flavor, creating a perfect balance of sweet and slightly bitter notes in a soft and chewy texture. Ideal for coffee lovers looking to satisfy their sweet tooth with a twist.
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes
- Total Time: 35-40 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup (227 g) unsalted butter, at room temperature
- 1 cup (220 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 large yolk
- 1 teaspoon vanilla extract
- 2 teaspoons brewed black coffee (can use instant coffee)
Flavorings
- 2-3 teaspoons dry ground coffee granules (substitute with instant coffee or espresso powder)
Dry Ingredients
- 2.5 cups (312.5 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Add-ins
- 1 1/2 cups (255 g) chocolate chunks or chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Line 2 baking sheets with parchment paper and preheat your oven to 350°F (175°C).
- Cream Butter and Sugars: In the bowl of a hand or stand mixer fitted with the paddle attachment, combine 1 cup unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Mix on low-medium speed for about 2 minutes until the mixture is smooth and creamy.
- Add Eggs: Add the whole egg and then the yolk to the mixture. Continue mixing until combined.
- Add Coffee and Vanilla: Stir in 2 to 3 teaspoons of dry ground coffee granules, 1 teaspoon vanilla extract, and 2 teaspoons brewed black coffee. Mix on low speed for about 30 seconds to combine.
- Incorporate Dry Ingredients: Turn off the mixer, then add 2.5 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. Turn the mixer on low, gradually increasing to medium speed until the dry ingredients are fully incorporated and form an even dough.
- Add Chocolate Chunks: Stop the mixer and fold in 1 1/2 cups chocolate chunks by hand to avoid breaking them.
- Chill Dough: Chill the cookie dough in the refrigerator for 20 minutes to make it easier to scoop and to enhance the texture.
- Scoop and Bake: Using a 3-tablespoon cookie scoop or large spoon, portion out evenly sized balls of dough. Place 6 cookies at a time on each prepared baking sheet.
- Bake: Bake on the lower rack of your oven for 15 to 17 minutes or until the edges are golden brown and the centers are set but still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your chewy coffee chocolate chip cookies!
Notes
- Chilling the dough helps prevent spreading and improves chewiness.
- You can substitute brewed coffee for water with instant coffee granules if desired.
- Ensure butter is at room temperature for easier mixing.
- Use high-quality chocolate chunks for richer flavor.
- Do not overbake; cookies should be soft in the center when removed from oven.
