How long it takes: 15 minutes of prep, plus 12 minutes baking per batch Equipment you’ll need: mixer, bowl, and baking sheets Servings: 36 This is a cookie that has had many transformations over the years. I used to make them without the chocolate chips but decided I like the mocha vibes chocolate adds to these coffee cookies. I also tested many versions of the dough to nail the perfect texture. In the end, I added cornstarch to create thick, soft cookies (reminiscent of chocolate chip cookies) without requiring any chilling time for the dough. Although they’re excellent any time of the year, these coffee cookies would also be perfect tucked into a tin of Christmas cookies with classics like cream cheese spritz cookies. They’re an all-purpose, year-round kind of cookie!
Mocha-Flavored Coffee Cookies
Rich coffee flavor. Some people drink coffee just for the hit of caffeine; other people genuinely enjoy the taste. If you fall into the latter category, you’ll love these cookies. They’re packed with rich coffee flavor that makes them stand out from your typical chocolate chip cookie. You’ll find that a coffee cookie is the perfect accompaniment to your cup of cappuccino or espresso! Chewy texture. The addition of cornstarch creates a thick and chewy texture in these cookies to make them completely irresistible. Adding cornstarch to cookies is a little secret I’ve learned over the years and I think you’ll agree, it really makes a difference. Easy to make. With no chilling time required for the dough, this recipe is quick and simple to whip up whenever you’re craving something sweet (and caffeinated).
Ingredient Notes
Instant coffee granules or espresso powder: While you can use either in this recipe, they’re not quite the same. Espresso powder is ground coffee beans, while instant coffee is made from freeze-dried brewed coffee. Espresso powder will give you a more assertive coffee flavor. Look for it in the coffee aisle of the grocery store. You can also use it to make mocha brownies, tiramisu dip, and mini mocha cheesecakes. Unsalted butter: Let your butter soften at room temperature for an hour before you bake so it’s easy to cream into the sugars. Granulated sugar and brown sugar: It’s important to use both types of sugar. We tested this recipe with just brown sugar and the cookies didn’t turn out as well. You can use light or dark brown sugar, whatever you happen to have on hand. Egg: I like to let the egg come to room temperature with the butter. It’s not a deal-breaker if you forget but it does allow the egg to blend more easily into the other ingredients. All-purpose flour: Just regular white flour is all you need. You could also make the cookies with whole wheat flour; I would use a 50/50 mix so the cookies don’t turn out too dense. Although I haven’t tested it, I believe a measure-for-measure gluten-free flour would also work in these coffee cookies. Cornstarch: Cornstarch yields a thick, chewy texture and keeps the cookies from spreading too thinly on the baking sheet. Baking powder and salt: You’ll need these two pantry essentials for making most cookie recipes. Chocolate chips: I like dark chocolate chips (semi-sweet) but milk chocolate chips are fine. Coarsely chopped dark chocolate bars work well, too.
How to Make Coffee Cookies
Preheat your oven to 350ºF. The rack should be in the middle of the oven. A preheated oven is important when you’re baking cookies. Never put cookies into a cold oven to bake; they’ll burn on the bottoms. Prep the coffee. In a small bowl or measuring cup, blend the instant coffee or espresso powder with a tablespoon of hot water until it’s completely dissolved. Refrigerate or freeze it for a few minutes while you prep the other ingredients. If the coffee mixture is too hot, it tends to melt the butter which isn’t ideal. Cream the butter and sugar. Beat the softened butter with the sugars, both the granulated sugar and the brown sugar, until the mixture is light and fluffy. Finish mixing the wet ingredients. Beat in the egg, followed by the coffee mixture. The mixture should be smooth and combined. Add the dry ingredients. Rather than dirtying another mixing bowl, add the dry ingredients on top of the wet ingredients, toss them together a bit, then work them into the wet ingredients. Fold in the chocolate chips. Form the cookies. Drop heaping tablespoons of dough onto parchment-lined baking sheets. For a more rustic look, just drop the cookies 2 inches apart and call it a day. For round, symmetrical cookies, lightly shape the dough into balls first. If you’re looking for picture-perfect cookies, place a few chocolate chips on the top of the dough balls. Bake. Place the baking sheet in the oven and bake the cookies for about 12 minutes, or until the edges of the cookies are just beginning to brown. (If it’s warm in your kitchen, I recommend popping the cookie dough in the fridge while you wait for the first batch to bake.) Cool. Let the cookies cool on the baking sheets for about 5 minutes until they firm up, then transfer them to a wire rack to finish cooling.
Recipe Variations
Make them fancy. Dip the cookies into melted dark chocolate, or drizzle melted dark chocolate or white chocolate over the top. (Just make sure the cookies are completely cooled first!) Add extra caffeine. Instead of chocolate chips, use chocolate-covered espresso beans (or half chocolate chips, half espresso beans) to make these coffee cookies extra buzz-worthy. Switch up the chocolate. White chocolate chips, milk chocolate chips, or a combination of two or more varieties would be delicious in these cookies.
Storage
Allow the coffee cookies to cool completely on a wire rack before placing them in an airtight container. They can be kept at room temperature for up to a week, or frozen for up to 3 months. If you freeze these cookies, let them thaw at room temperature before serving, or warm them up in the microwave (just a few seconds!) for a warm cookie that tastes freshly baked. Quick-Start Guide!
