These chocolate coffee cookies have soft centers, chewy edges and are infused with espresso for a rich coffee flavor. The perfect cookie for coffee lovers!
In a medium bowl combine flour, cocoa powder, espresso powder, baking soda, sea salt, baking powder. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
Beat in egg and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add chocolate chips and beat on low speed to combine.
Transfer the dough to an airtight container and chill for at least 30 minutes.
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
Use a 1 ½ to 2 Tablespoon cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set, and starting to crackle around the edges.
Let them sit on the baking pan for 5 minutes before removing to cooling rack to cool completely.
Video
Notes
Ingredient Substitutions
Salted Butter. Unsalted butter works well too.
Granulated Sugar. White, granulated sugar and organic cane sugar are my top choices.
Light Brown sugar. dark brown sugar can be used instead of light.
All-purpose Flour. I recommend using an unbleached, all-purpose flour. You can use a gluten-free all-purpose baking flour to make them gluten-free.
Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. Choose your favorite variety too (dark, semisweet, milk, even white).
Espresso powder. instant coffee works in place of espresso powder, although I highly recommend always having espresso powder in your pantry to enhance the flavor of chocolate desserts (like chocolate cake, chocolate cupcakes, etc.).
StoreStore cookies in an airtight container at room temperature for up to 5 days. To FreezeYou can freeze these coffee cookies in two ways.
Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.