Coffee Chocolate Chip Cookies
Ground espresso beans and instant coffee give these chocolate chip cookies that extra coffee kick! They are prepared in no time and require no cooling time! Delicious!
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Equipment
- Hand or stand mixer
- Small Saucepan
- Baking pan
Ingredients
- 7.5 oz Butter
- 1 tbsp Instant coffee can be doubled for more intense flavor
- 1 ¾ cup All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- ¼ cup Cocoa
- 1 ½ cup Brown sugar
- ½ cup White sugar
- 2 tbsp Finely ground espresso beans
- 2 Eggs
- 2 tsp Vanilla extract
- 1 ½ cup Dark chocolate chips
Instructions
Coffee infused butter
- Melt 7.5 oz Butter in a small saucepan and whisk in 1 tbsp Instant coffee.7.5 oz Butter, 1 tbsp Instant coffee
- Strain the butter in another container to eliminate the excess coffee granules. Leave the coffee-infused butter to harden.
Coffee Cookie Dough
- With the coffee-infused butter ready, preheat the oven to 190 °C / 375 °F.
- Meanwhile, combine 1 ¾ cup All-purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, ¼ cup Cocoa, 2 tbsp Finely ground espresso beans, and ½ tsp Salt in a bowl in one bowl and mix them. Put the infused butter (with the liquid part), 1 ½ cup Brown sugar, and ½ cup White sugar in another.1 ¾ cup All-purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, ½ tsp Salt, ¼ cup Cocoa, 1 ½ cup Brown sugar, ½ cup White sugar, 2 tbsp Finely ground espresso beans
- With a mixer, start beating the infused butter and sugars together until the butter is softened and the sugar is combined.
- Add 2 Eggs and 2 tsp Vanilla extract and, using the mixer, mix for another 3-5 minutes on the highest setting.2 Eggs, 2 tsp Vanilla extract
- Now lower the mixer speed to medium, and gradually add the dry ingredient (flour mix) until they are well combined.
- Add 1 ½ cup Dark chocolate chips to the bowl and mix it in with a spatula.1 ½ cup Dark chocolate chips
- On a baking pan, place parchment paper, and using an ice cream scoop (if you don’t have an ice cream scoop, make 2 tbsp size balls from the cookie dough), put scoops on the parchment paper, leaving 4 cm / 2-inch space between them so they don’t merge during baking.
- Bake the cookies for 10-15 minutes until you see that they start to create a crust on the edges, but do not overcook them since they need to be creamy inside when cooled down.
Nutrition
Serving: 1Cookie | Calories: 128kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 207mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 132IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 0.4mg
Servings: 44 cookies
Calories: 128kcal
