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Chewy Coffee Cookies

Delightfully chewy cookies infused with rich coffee flavor and loaded with chocolate chips, perfect for coffee enthusiasts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter Provides rich flavor and tender texture.
  • 1/2 cup dark brown sugar Adds moisture and depth of flavor.
  • 1/2 cup granulated sugar Sweetens the cookies and contributes to texture.
  • 1 large egg Binds the ingredients and adds moisture.
  • 1 large egg yolk Ensures moisture and a rich taste.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 2 cups all-purpose flour The base for structure in the cookies.
  • 2 tablespoons instant coffee Infuses a delicious coffee flavor.
  • 1 teaspoon baking soda Helps the cookies rise for a chewy texture.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
  • 1 cup chocolate chips Adds melty, chocolatey goodness to each bite.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper; set aside.
  2. In a medium mixing bowl, whisk together the flour, instant coffee, baking soda, and salt; set aside.
  3. In a stand mixer (with the paddle attachment) or using an electric handheld mixer, cream together the butter, granulated sugar, and dark brown sugar until fully combined and creamy, about 1–2 minutes.
  4. Add the egg, egg yolk, and vanilla extract. Mix until combined, being careful not to overbeat.
  5. Gradually add in the flour mixture and mix until the dough is combined and slightly sticky. Mix in the chocolate chips by hand with a spatula.
  6. Chill the dough for 30 minutes by wrapping it in plastic wrap or keeping it covered in the bowl.
Baking
  1. Using a cooking scooper, portion out about 1.5–2 tablespoons of dough for each cookie. Roll them into balls and evenly space them out on the lined cookie sheets. Press a few extra chocolate chips on top of each dough ball.
  2. Bake for 10–12 minutes until the edges are lightly golden. The cookies will puff up and may look slightly underdone; they will collapse as they cool.
  3. Cool for 5 minutes on the baking tray before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container or freezer-safe bag to maintain freshness. For the best results, don’t skip chilling the dough.