Coffee Chocolate Chip Cookies Recipe

❤️Why you will love this recipe

• This is an easy recipe, with simple ingredients. The cookies are easy to make too.
• These coffee chocolate chip cookies recipe makes perfectly chewy chocolate chip cookies with a lovely coffee flavor. You can also use the same recipe to make crunchy cookies.
• With the crisp edges and the chewy texture of the cookies, these cookies are simply the best cookies.
• The recipe makes perfect cookie for a coffee lover.

📋Ingredients

• Butter - I use salted butter. If using unsalted butter, add a small pinch of salt in the recipe.
• Brown sugar + Granulated sugar - Both dark brown sugar or light brown sugar will work well for this chewy coffee cookies. Use fine sugar as it dissolves better compared to coarse sugar.
• Self raising flour - sift first to break any lumps.
• Instant coffee powder (or instant espresso powder for espresso cookies) + water - use water soluble coffee powder and make sure the coffee is fully dissolved before adding to the cookie dough.
• Egg Yolk - no egg white required. Egg yolk helps to hold the cookie dough together.
• Dark chocolate chips - can be regular sized or mini chips.
• Coffee chocolate chips (or espresso chocolate chips) - similar to the chocolate chips, you can use regular sized chips or mini ones.

🧾Substitution and variations

• For additional vanilla flavor, add 1 teaspoon of vanilla extract after adding the egg yolk.
• I used a combination of coffee-flavored chocolate chips as well as dark chocolate chips in these coffee chocolate chip cookies. You can adjust this combination as you wish (please refer to the recipe card below for exact measurement of chocolate chips in the recipe), and also increase or decrease the total amount of chocolate chips used, but do take note that adding too much can alter the consistency of your cookies and the yield.
• You can also use milk chocolate chips or dark chocolate chunks instead of the chocolate chips.
• Nuts will be a lovely addition to these coffee chocolate chip cookies especially if you are making the cookies crispy. If you wish to add the nuts, toast them a little (like in this butterscotch cookies and mini chocolate chip cookies) before adding to the dough. That way, you get lovely crunchy nuts in your cookies.
• This is a versatile chocolate chip cookie recipe. It can be used to make both soft and chewy chocolate chip cookies with crisp edges as well as light and crunchy coffee chocolate chip cookies. All you need to do is adjust the baking time. For the cookie size indicated in this recipe (1 tablespoons scoops), bake the cookies for about 6 to 7 minutes for soft and chewy cookies. Continue to bake until 10 minutes for light and crunchy coffee chocolate chip cookies.

Mixing the dough

• Start by pre-heating the oven to 175 degrees Celsius. And prepare the cookie sheet / baking trays (line with parchment paper) too. Set them aside.

1. Prepare the coffee solution by mixing instant coffee granules with hot water. Stir to dissolve completely. Set aside to cool.
2. In a medium-sized to large bowl, cream butter until soft with an electric mixer. Add both the brown and granulated sugars.
3. Cream these until the mixture turns creamy. Do not overbeat. Scrape the sides of the bowl. Add the egg yolk and beat again until all the traces of the egg are no longer visible.
4. Add the coffee mixture and beat again.
5. Next, add in the flour mixture (dry ingredients) into the creamed wet ingredients. You can do this all at once. To avoid the flour from flying when you switch on your mixer, use a spatulate to mix the flour in a little. Once the mixture turns crumbly, you can use your cake mixer to mix the dough until well combined.
6. Add two-thirds of the chocolate chips (both the coffee and dark chocolate chips) into the cookie dough and stir in with a spatula. I do not recommend using a cake mixer at this stage to avoid breaking the chocolate chips as you mix them in.

Shaping the cookies

1. Scoop 1 tablespoon of dough and drop them onto the parchment paper (or baking sheet) lined tray. The cookies spread during baking, so space them well apart on the tray.
2. Once you are done scooping the dough, form them into dough balls by hand.
3. Press in the extra chocolate chips and coffee chips on top of each cookie dough balls.
4. Bake the coffee chocolate chip cookies for 7 to 10 minutes depending on the texture you wish. If you want soft and chewy cookies, remove them at 7 minutes. But if you prefer the cookies to be crunchy, let them bake for a full 10 minutes until they start to turn golden brown on the sides.

🍽️Serving & storage

• This recipe makes about 40 cookies.
• If you make the chewy, they are best eaten within a day or two. If you make them crunchy, they can remain crunchy for a good 2 weeks if stored in an airtight container.

💡Expert tips

• The cookie dough is slightly sticky. That is expected. For easy handling and best results, use a measuring spoon or ice cream or cookie scoop when shaping the cookies.
• The cookies spread considerably when baking. Therefore, place them well apart on the baking tray.
• When placing the cookie dough on the tray, there is no need to flatten the dough. It will spread during baking.
• After baking, do not attempt to remove the cookies immediately from the tray. They would still be soft at this point and can break easily if you attempt to lift them right away. Let them rest on the tray for a few minutes before removing them.

💭FAQs