Description
Deliciously rich coffee cookies featuring a blend of instant coffee and chocolate chips for a perfect balance of sweetness and bold coffee flavor. These cookies are easy to make and perfect for coffee lovers, with a soft center and slightly crisp edges.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons instant coffee granules (dissolved in 2 tablespoons hot water)
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chocolate chips (optional, for extra sweetness)
- 1 tablespoon ground coffee (optional, for added texture and flavor)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined, then set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the dissolved instant coffee, egg, and vanilla extract into the creamed butter mixture until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cookies.
- Add Optional Ingredients: If desired, fold in the chocolate chips and ground coffee evenly throughout the dough for added sweetness and texture.
- Shape and Bake: Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 10-12 minutes or until the edges turn golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- For stronger coffee flavor, increase the instant coffee granules up to 3 tablespoons.
- Chocolate chips are optional but add a lovely sweetness and texture contrast.
- Be careful not to overmix the dough once the dry ingredients are added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Allow cookies to cool completely before storing to maintain crisp edges.
