Imagine biting into a warm, gooey chocolate chip cookie that's been elevated with a subtle, rich coffee kick. These aren't your ordinary chocolate chip cookies - they're a game-changing treat that will revolutionize your baking game and tantalize your taste buds! Perfect for coffee lovers and cookie enthusiasts alike, this recipe transforms a classic dessert into an irresistible flavor adventure that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 tablespoon instant coffee granules
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, white sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add vanilla extract and eggs one at a time, mixing well after each addition. Ensure the eggs are fully incorporated and the mixture is smooth.
- Crush the instant coffee granules into a fine powder using the back of a spoon or a mortar and pestle.
- In a separate bowl, whisk together all-purpose flour, baking soda, salt, and crushed instant coffee granules.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Use a kitchen scale for precise ingredient measurements to guarantee consistent results.
- Crush the instant coffee granules finely to distribute the coffee flavor evenly throughout the dough.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, sprinkle a pinch of sea salt on top of cookies immediately after baking.
- Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
