Chocolate Coffee Cookies Recipe

Introduction

These Chocolate Coffee Cookies combine the rich flavors of espresso and white chocolate for a unique twist on a classic treat. Soft, chewy, and packed with a hint of cinnamon, they’re perfect for an afternoon pick-me-up or a cozy dessert.

Ingredients

• 170g (¾ cup) unsalted butter
• 150g (¾ cup) brown sugar – light or dark
• 50g (¼ cup) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 218g (1 ¾ cups) all-purpose flour
• 2 ½ teaspoons instant espresso powder
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 170g (1 cup) white chocolate chips

Instructions

1. Step 1: Melt the butter in a medium saucepan over medium heat. Continue cooking for 3-4 minutes until the milk solids caramelize and the butter smells nutty. Pour into a large heat-proof bowl and let cool for 8-10 minutes.
2. Step 2: Line a cookie sheet with parchment paper and preheat the oven to 350°F (180°C).
3. Step 3: In a small bowl, whisk together the flour, instant espresso powder, cinnamon, salt, baking powder, and baking soda. Set aside.
4. Step 4: To the cooled butter, add both sugars, vanilla extract, and egg. Mix until well combined.
5. Step 5: Gently stir the dry ingredients into the butter mixture just until a rough dough forms. It’s okay to have some flour streaks remaining.
6. Step 6: Fold in the white chocolate chips evenly throughout the dough.
7. Step 7: Using about 1 ½ tablespoons of dough for each cookie, roll into balls. Place them at least 2 inches apart on the prepared baking sheet.
8. Step 8: Bake for 9-11 minutes until the cookies have puffed and edges are set. The centers will be soft but will firm up as they cool.
9. Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a stronger coffee flavor, increase espresso powder to 3 teaspoons.
• Swap white chocolate chips for dark or milk chocolate for a richer taste.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Ensure the butter is cool before adding eggs to prevent scrambling.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat briefly in a warm oven or microwave to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso powder?

Instant espresso powder is preferred as it dissolves well and intensifies the coffee flavor without adding moisture. Using brewed coffee may alter the dough consistency and affect baking results.

Why do the cookies seem soft when they come out of the oven?

These cookies are intentionally soft in the center when hot. They continue to firm up as they cool on the baking sheet and then on a rack, resulting in a chewy texture.

Chocolate Coffee Cookies Recipe

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★★★★★

4.9 from 80 reviews

Delight in these rich and aromatic Chocolate Coffee Cookies that perfectly blend the flavors of caramelized butter, espresso, and sweet white chocolate chips. These cookies boast a soft, slightly crisp texture and a subtle hint of cinnamon, making them an irresistible treat for coffee and chocolate lovers alike.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 170g (¾ cup) unsalted butter
• 150g (¾ cup) brown sugar – light or dark
• 50g (¼ cup) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 218g (1 ¾ cups) all-purpose flour
• 2 ½ teaspoons instant espresso powder
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 170g (1 cup) white chocolate chips

Instructions

1. Caramelize the Butter: Melt the butter in a medium saucepan, then continue cooking it for 3-4 minutes until the milk solids caramelize and the butter emits a nutty aroma. Pour the browned butter into a large heat-proof bowl and let it cool for 8-10 minutes.
2. Prepare Baking Sheet and Oven: Line a cookie sheet with parchment paper and preheat your oven to 350°F (180°C).
3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, instant espresso powder, ground cinnamon, salt, baking powder, and baking soda. Set aside.
4. Combine Wet Ingredients: Into the cooled caramelized butter, add brown sugar, granulated sugar, vanilla extract, and egg. Mix thoroughly until smooth and well combined.
5. Form the Dough: Gradually fold the dry ingredient mixture into the wet mixture just until a rough dough forms with some flour streaks remaining.
6. Add the White Chocolate Chips: Gently stir the white chocolate chips into the dough to distribute evenly.
7. Shape the Cookies: Scoop about 1 ½ tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheet, spacing each ball at least 2 inches apart to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 9-11 minutes until they puff up and the edges are set. Although the cookies will appear soft when removed, they will firm up on the hot baking sheet.
9. Cool: Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

• Ensure the butter is cooled to avoid cooking the egg when mixing.
• Don’t overmix the dough once the flour is added to prevent tough cookies.
• Spacing cookies well will help them bake evenly without merging.
• The cookies may look underbaked initially but will firm up when cooling.
• Store cookies in an airtight container for up to 5 days to maintain freshness.

Keywords: chocolate coffee cookies, espresso cookies, white chocolate cookies, caramelized butter cookies, easy cookie recipe