Coffee Chocolate Chip Cookies

5 from 2 votes

Versatile coffee chocolate chip cookies recipe that can be used for soft and chewy cookies as well as light and crunchy ones.

Prep Time20

Cook Time10

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 64kcal

Preheat oven to 175°Celsius.
Line baking trays with parchment paper.
Prepare the coffee solution by mixing instant coffee granules with hot water. Stir to dissolve completely. Set aside to cool.
In a medium-sized bowl, cream the butter, brown sugar and granulated sugar until creamy.
Add the egg yolk and continue beating until all traces of the egg are no longer visible.
Add the coffee mixture and beat again.
Add in the flour and mix until the flour is well incorporated.
Add two-thirds of the coffee chips and dark chocolate chips. Mix well.
Scoop the cookie dough into 1 tablespoons sizes. Shape them into round balls with hand.
Place the cookie balls well apart from one another on the baking tray. Press the remaining coffee and chocolate chips onto the cookie balls.
Bake for 6 minutes for soft and chewy cookies. Continue baking until 10 minutes for a light and crunchy cookies.
Remove cookies from the oven. Let them rest in the baking tray for a few minutes before transferring them onto a wire rack to cool completely. Store in an airtight container.

- 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 forming 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.