Coffee Cookies

These easy, homemade, chewy coffee cookies are flavoured with espresso powder and filled with chocolate chunks.

Prep Time 15

Cook Time 12

Total Time 27

Servings12 cookies

saltyginger.comMary-Lou

Equipment

2⅔ tablespoon scoop (No. 24)
Baking Tray
Mixing Bowls

Ingredients

150 grams chocolate (dark/milk)
113 grams butter
100 grams white granulated sugar (caster/granulated)
25 grams light brown sugar
1 teaspoon vanilla extract
1 tablespoon espresso powder
1 egg large
½ teaspoons baking soda
¼ teaspoon table salt
160 grams plain flour (all-purpose/standard grade)

Instructions

Preheat the oven to 190°C/375F, or 170°C fans forced. Line two baking sheets with baking paper or silicon mats. If using chocolate bars, chop the chocolate using a bread knife.
Partially cream the softened (but not melted) butter in a large mixing bowl using a spoon.
113 grams butter
Add in the sugar and cream by hand using a spoon or whisk for 2 to 3 minutes.
100 grams white granulated sugar, 25 grams light brown sugar
Add in the egg, vanilla and espresso powder. Beat together with a spoon or whisk until well combined, this will take about 2 to 3 minutes.
1 teaspoon vanilla extract, 1 egg, 1 tablespoon espresso powder
Add in the flour, baking soda and salt. Mix through until most of the flour has been mixed into the wet ingredients.
½ teaspoons baking soda, ¼ teaspoon table salt, 160 grams plain flour
Toss in the chocolate and mix through. Then knead the biscuit dough by hand a few times to make sure all the ingredients are well combined.
150 grams chocolate
Using a cookie or ice cream scoop, scoop out portions of cookies and place them on the baking sheet about 3 inches or 7cm apart. Alternatively, roll out balls of dough about 3cm or just over an inch in diameter. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet before lifting them onto a cooling rack to cool completely.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

If using granular instant coffee, grind down the coffee using a mortar and pestle, blender or spice grinder.

For this recipe, I recommend using your favourite eating chocolate. I used Whittaker's creamy milk chocolate.

I bake 3 to 4 cookies on a sheet about 9"x13" big.

Storage

These cookies can be stored in an airtight container for up to a week.

The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, preheat the oven to 190°C/375F, and bake for 10-15 minutes.

Nutrition