For the ultimate coffee experience, enjoy a cup of Coffee Cookie with these crunchy, chewy, and delicious coffee biscuits! Consider this combination to be the grownup equivalent of milk and cookies. It’s potent, energizing, and delicious.
Let’s Talk About Coffee Cookie Recipe
However, coffee lovers are not the only ones who may enjoy these biscuits. Although they have a strong coffee flavor, they are more than just that. They have an incredible flavor and the ideal texture. Around the edges, they are chewy and crunchy.
They almost melt in your mouth because their center is very soft. Pecans and chocolate bits, two ingredients that pair nicely together, are scattered throughout.
The sweet coffee glaze is the perfect finishing touch. It provides an additional layer of sweetness and delicious Coffee Cookie. Let’s get started since I’m willing to bet you’re already drooling…
How To Make Coffee Cookie
I enjoy sprinkling one or two teaspoons of espresso powder on my baked goods. You can find various cookies and brownies with the flavor of instant coffee if you explore my blog.
Espresso powder is a component of my recipes for Espresso Brownies, Easy Maple Brownie Pie, and Hot Chocolate Brownie Cookies. My collection of dishes using instant coffee flavors is growing, and these coffee biscuits are a terrific and delightful addition.
This cookie recipe is one that you’ll adore because. They are quick and straightforward. Making the coffee chocolate chip cookie dough only requires a few simple steps:
Steps To Make Coffee Cookie
Melting and cooling the butter, bringing the eggs to room temperature, and baking. You adore cookies and coffee. It won’t be long before these two fantastically delicious sweets are matched. These simple coffee biscuits have the flavor of a coffee sugar cookie with bits of dark chocolate inside.
Espresso soft, chewy, and buttery cookies sound like the most incredible chocolate chip cookies. These chewy coffee chocolate chip cookies are a new, entertaining, and coffee-filled twist on the traditional. You will like these espresso cookies if you enjoy coffee and sweets.
I prefer semisweet (standard or vegan) chocolate chips, but you may also use milk or dark chocolate. In addition, Use chocolate pieces instead of a chopped-up chocolate bar, Coffee Cookie.
You may either prepare your espresso using an espresso machine and measure out the exact amount needed or use any instant espresso powder (decaf works just fine).
All-purpose flour is required for this recipe. If you want to try the recipe, even though I haven’t tested it with gluten-free ingredients, I’d suggest using gluten-free all-purpose 1-1 baking flour.
This recipe can be made with conventional or dairy-free/vegan butter.
Although this recipe has yet to be tried without an egg, you might try substituting one flax egg for it.
Making Coffee Cookie Recipe
First, preheat the oven to 350 degrees Fahrenheit and line two sizable baking sheets with parchment paper. In a small dish, combine the boiling water and espresso powder to make the espresso.
Step No. 01: Make the espresso and measure out one and a half tablespoons if you use an espresso maker. Place aside.
Step No. 02: Using a standing or hand mixer, whip the butter, brown sugar, and granulated sugar until they are frothy and light in color (around 1-2 minutes).
Mix till mixed after adding the egg, liquid espresso, and vanilla essence.
Step No. 03: Add the flour, salt, and baking soda and stir just enough to remove any remaining flour particles. Add the chocolate chunks and stir.
Step No. 04: Form 1.5 Tablespoon-sized dough balls with a cookie scoop or your fingertips. They should be spaced about 3 to 4 inches apart on the baking sheet.
If preferred, top with a few additional chocolate chips and bake one sheet at a time for 8 to 11 minutes or until the edges are cooked and the centers are set.
After taking the baking sheet out of the oven, give it a quick tap on the counter to see if the cookies have blown up excessively.
If preferred, shave or finely chop a chocolate bar, and while the cookies are still warm, sprinkle some chocolate in the center of each one.
Tips For Best Coffee Cookies
Storing and freezing
After the coffee cookies have completely cooled, you can keep them for up to 3–4 days in an airtight container. They will start to lose their chew after 3–4 days. You can freeze them if necessary to make them last a bit longer!
Arrange the cookies in an airtight container in a single layer to freeze them. To prevent the cookies from sticking together, place a piece of parchment paper between each layer. To prevent freezer burn, add a piece of parchment paper at the end.
The cookies can be frozen for up to two months. Before serving, allow them to thaw uncovered at room temperature for 30 to 60 minutes. Would you want a coffee flavor without caffeine? Simple, make decaf!
Don’t be afraid to add extra fancy ingredients to these cookies! Adding chocolate chips, hazelnuts, coconut, or toffee would all taste great. You want to stay moderate, though, because the texture of the cookies will suffer. I would use approximately 1 cup of more significant additions, such as chocolate chips or nuts.
Talking About Taste And Texture
The flavor of these coffee café biscuits is mocha! The chocolate chips counterbalance the intense espresso flavor that the cookies themselves have. The flavor of the mocha is made extraordinary by the delicious cookies and chocolate chips combined.
The height of these cookies is just right. They are both skinny and crispy and overly thick and doughy. They have soft middle and crispy edges.
Nutritional Facts Of Coffee Cookies
Add chocolate chips or pieces of chocolate to your coffee cookies to increase decadence. After all, coffee and chocolate are a marriage made in heaven! You can use any chocolate you like, but in my opinion, dark chocolate pairs best with coffee.
Mocha Cookies – To add a hint of chocolate flavor and transform this coffee cookie recipe into a mocha cookie, add 1-2 tablespoons of cocoa powder to the espresso powder before combining it with hot water. Keep a watch out for my recipe for tiramisu cookies coming next week! You can use these cookies as a base for mascarpone cream icing.
Frequently Asked Questions
Are coffee cookies high in caffeine?
The total amount of espresso used in this recipe—one and a half tablespoons, or less than one shot—makes about 18 cookies. One or two cookies won’t give you much caffeine unless you consume the full recipe at once. The flavor of the cookies won’t change if you use decaf espresso if you’re extremely sensitive to caffeine.
Can I add the dry espresso powder directly into the dough?
No. I tested the recipe in this manner as I was creating it, but the espresso flavor was too faint. The coffee flavor is much stronger when the hot water is added to the powder first.
Can I use brewed or instant coffee instead of espresso?
Using instant or brewed coffee would give the cookies a much softer coffee flavor that will be tougher to discern since espresso is much more concentrated than coffee. I recommend sticking with espresso, but if you must use regular coffee, use no more than 1.5 Tablespoons of liquid.
Why didn’t my cookies spread?
If your cookies didn’t spread, your flour was probably over-measured. Tips on how to measure flour correctly are provided below.
Can I freeze these cookies?
Yes! I would appreciate a review if you bake these coffee cookies!