Chocolate Chip Coffee Cookies (Recipe for Printing)
These chocolate chip coffee cookies balance espresso and chocolate for a unique dessert twist. Baked for coffee lovers, enjoy any time, especially in cooler months. Save & click.
# What You Need:
→ Dough
01 -
1/2 cup unsalted butter, at room temperature
02 -
1/3 cup granulated sugar
03 -
2/3 cup packed brown sugar
04 -
1 large egg
05 -
1 teaspoon pure vanilla extract
→ Dry Ingredients
06 -
1 3/4 cups gluten-free all-purpose flour or regular all-purpose flour
07 -
1/4 teaspoon baking soda
08 -
1/4 teaspoon baking powder
09 -
1/4 teaspoon fine sea salt
10 -
2 tablespoons instant coffee powder
→ Add-ins
11 -
2/3 cup semi-sweet chocolate chips
# How to Make It:
01 -
In a large mixing bowl or stand mixer, combine unsalted butter, granulated sugar, and brown sugar. Cream together on medium speed until light and fluffy, about 1 minute.
02 -
Add the egg and vanilla extract to the creamed mixture. Beat until fully blended and smooth.
03 -
In a separate bowl, whisk together gluten-free all-purpose flour, baking soda, baking powder, salt, and instant coffee powder.
04 -
Gradually incorporate the dry ingredients into the creamed mixture, mixing on low speed until a soft dough forms.
05 -
Gently fold the semi-sweet chocolate chips into the dough until evenly distributed.
06 -
Cover the mixing bowl and refrigerate the dough for 30 minutes to ensure optimal texture.
07 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Portion dough into 12 equal rounds and arrange them spaced apart.
08 -
Bake for 20-25 minutes or until cookies are golden at the edges and set in the middle. Transfer to a wire rack to cool completely before serving.
# Extra Tips:
01 -
For a more pronounced coffee flavor, increase instant coffee powder to 3 tablespoons and ensure it is fully dissolved in the batter.