Coffee Cookies

Packed with instant espresso, dark chocolate and white chocolate, these coffee cookies are the perfect way to have your coffee and eat it too.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Chill Time 30

Total Time 1 10

Servings

Calories 289kcal

Using an electric mixer on medium speed, beat together the butter and sugars together, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
In a medium bowl, mix together the flour, espresso powder, baking soda, baking powder and salt.
With the mixer on low speed, slowly mix in the dry ingredients into the wet ingredients until just combined. Add the chopped chocolate and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
Preheat oven to 375°F and line baking sheets with parchment paper.
Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
Bake for 10-12 minutes. You want the edges to be golden brown but the middle should still be soft. Sprinkle with sea salt if desired. Allow the cookies to cool for 5 minutes on baking sheet before transferring to a cooling rack.

Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
Measure the flour by weight so you get the exact amount needed.
Feel feel to use regular chocolate chips instead of chopping your own.
If you want even more coffee flavor, add espresso beans.
You can add in nuts if you want but just remove the same amount of chocolate.