Description
Delicious cookies that combine the rich flavors of coffee and chocolate, offering a warm, comforting treat.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 cup (220 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 tablespoons brewed espresso or strong coffee
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340 g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy (about 2–3 minutes with an electric mixer).
- Beat in the eggs, one at a time, then stir in the espresso and vanilla extract until combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoon-sized spoonfuls of dough onto ungreased baking sheets, leaving about 2 inches between cookies.
- Bake for 10–12 minutes or until the edges are golden brown and the centers look set but still soft.
- Allow to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
For extra depth, substitute a teaspoon of instant espresso. For a chewier texture, replace 1/4 cup of butter with 1/4 cup of vegetable shortening. To make gluten-free, use gluten-free baking flour.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 20g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 2.3g
- Cholesterol: 30mg