Chewy Coffee Cookies

Chewy Coffee Cookies

A soft and chewy coffee cookie recipe with complex undertones of espresso, and a melt-in-your-mouth bite. Recipe can easily be halved.

5 from 4 votes

Print Pin

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: cookies

Calories: 23.15kcal

Author: Max

Ingredients

3 cups white flour alt. gf flour with xanthan gum
1 teaspoon baking soda
½ teaspoon baking powder
4 Tablespoons very finely ground coffee alt. 2 tablespoons instant coffee
1 teaspoon sea salt not iodized salt; see above
1 cup salted butter 2 softened sticks, 8oz.
1 cup dark brown sugar light brown would work in a pinch
1 cup white sugar
2 teaspoons vanilla extract
2 large eggs
2 cups milk chocolate chips 11.5 or 12 oz.; I recommend Guittard milk chocolate chips or other craft chocolate chips
½ cup cacao nibs 4oz.; I recommend using some nutty cacao nibs, like Askinosie's

Instructions

Preheat oven to 350°F (175°C) degrees, making sure the cooking racks are placed in the center of the oven.
Put parchment paper on a large cookie sheet and set aside. Taking out a medium-sized bowl, combine the dry ingredients (flour, baking soda, baking powder, ground coffee, and the salt), and then set the mixture aside.
In a large bowl, cream the softened butter and the white & brown sugars together until fluffy. Beat in each egg one at a time, and then add the vanilla.
Slowly add spoonfuls of your dry ingredients' mixture to the dough, beating well after each addition (10 to 15 seconds).
Finally, lightly mix in the chocolate chips and cacao nibs. The chocolate chips may sink to the bottom if you use an electric mixer, so scoop your dough from the bottom as you form large tablespoons and drop them onto the parchment-covered sheet.
Bake each sheet for 12 minutes, or until edges just start to brown. Don't bake the cookies for more than 14 minutes, or the bottoms may begin to burn.
Remove the cookies from the sheet immediately after taking them out of the over, transferring them to a cooling rack for at least 10 minutes before consuming.

Notes

While this recipe can be frozen with no harm to the dough, I recommend baking all of the cookies at once and reheating them when you're ready to eat them. Since you need to cool the cookies for awhile before they can be eaten, I highly recommend reheating your cookie by placing it over a cup of your warm beverage of choice.

Keep your cookies stored in an airtight container for up to a week... if they last that long! I recommend serving them warm— 12 to 15 seconds in the microwave will do the trick— with a cup of black tea or a strong latte. Unlike most chocolate chip cookie recipes, these flavors melt together on the palate like a buttery shortbread with sweet caramelized chocolate, flaky sea salt, and crunchy cacao nibs.

If you can swing it, many craft chocolate makers now also offer chocolate chips and other baking supplies, sources from an ethical supply chain that goes beyond "Fair Trade." I still recommend using milk chocolate chips above, all, however, so if you don't have the time to special order something, Guittard is the most ethical & tastiest brand of grocery store chocolate chips. Happy baking!

Pro-tip from my grandmother: keep one of the wrappers from the sticks of butter on the counter. You can keep the scraping spatula & spoons on a slick surface that was going to be thrown away anyway, without wasting another plate to keep them clean.

Nutrition