Coffee Cookies

Sheet pan of espresso cookies. Pictured from above

These coffee cookies are soft, chewy, and have real espresso mixed into the dough. They are easy to make, ready in 25 minutes, and there’s no chill time.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 10

Total Time 20

Servings cookies

Calories 229kcal

Author Gabby

Equipment

1 Mixing Bowl
handheld mixer or Standing Mixer
Baking Sheets

Ingredients

⅔ cup butter, softened (regular or vegan)
½ cup granulated sugar
½ cup light brown sugar
1 egg
1½ teaspoons vanilla extract
4 teaspoons instant espresso powder SEE NOTES
1½ Tablespoons boiling water SEE NOTES
¾ teaspoon salt
¾ teaspoon baking soda
2 cups + 2 Tablespoons all-purpose flour SEE NOTES
½ cup semisweet chocolate chips or chopped chocolate, plus more for topping if desired (regular or vegan)

US Customary - Metric

Instructions

Preheat the oven to 350°F and line two large baking sheets with parchment paper. Make the espresso by combining the espresso powder in a small bowl with the boiling water. If you’re using an espresso machine, make the espresso and measure out 1½ Tablespoons of espresso. Set aside.
In the bowl of a standing mixer or handheld mixer, beat butter, brown sugar, and granulated sugar until light in color and fluffy (around 1-2 minutes). Add in the egg, liquid espresso, and vanilla extract and mix until combined.
Add in the flour, salt, and baking soda and mix just until the last specks of flour disappear. Stir in the chocolate chips.
Use a cookie scoop or your hands to make 1.5 Tablespoon-sized balls of dough. Place them on the baking sheet, around 3-4 inches apart. Add a couple more chocolate chips on top if desired, then bake one sheet at a time for 8-11 minutes, until the edges look set and the middles look slightly underdone.
If the cookies have puffed up too much, gently but firmly tap the baking sheet against the counter right away after removing them from the oven. If desired, finely chop or shave a chocolate bar and sprinkle some chocolate in the middle of each cookie while they are warm.
Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely.

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Properly measuring your flour is key to getting soft cookies that don't get too puffy and spread the right amount. Measure your flour with either a kitchen scale or using the scoop and level method.

Espresso Powder: you can use any espresso powder, regular or decaf. If you have an espresso machine, you can make a shot of espresso, then measure out one and a half tablespoons of the espresso (don't use more liquid than that, or else the cookies will have a wet texture!)

Storage and Freezing:

The coffee cookies can be stored at room temperature in an airtight container for 4-5 days. The baked cookies can be frozen for up to two months in an airtight freezer bag.

To freeze the dough and bake the cookies later, scoop the dough onto a baking sheet and place in the freezer until semi-frozen, then transfer to a ziplock freezer bag.

Nutrition