Coffee Chocolate Chip Cookies are a classic chunky chocolate chip cookie with a hint of caffeine, just to make sure you’re paying attention!
I have an excuse for tempting you with these indulgent cookies…I have a drawer-full of chocolate to use or lose before we move and, you know the saying, you can’t take it with you!
This shortbread style dough is a little softer than some of my other versions and the slices don’t hold their shape as sharply in the oven. They look a little more like classic chocolate chip cookies. But worry not, they still have that unmistakable melting texture of shortbread. The coffee flavor is subtle but definitely there. These get a gold star.
Oh, and by the way, the dough itself tastes amazing, and has no eggs, so snack away.
Notes: Be sure your butter is truly soft, the dough will come together better that way. It helps to use a sharp knife to slice the chilled log, and you can dip it into very hot water between slices to make a cleaner cut. If the dough crumbles, don’t worry, just form it back into shape right on the baking sheet, these don’t have to be perfect— the lumps and bumps are part of a chocolate chip cookie’s charm. The crumbling can be annoying, but you’ll forget all about it when you bite into a melt-in-your-mouth cookie with big molten chunks of dark chocolate.
You can dispense with the slicing altogether and just scoop out small mounds of the chilled dough onto the baking sheet. These will be smaller, so watch your baking time.
I highly recommend eating one of two of these hot out of the oven. I don’t care if it’s 10 minutes before dinner, or 8 in the morning. Just do it.
You might notice I often alternate sweet recipes with healthy ones. I don’t plan it that way, but my natural cravings run towards fresh healthy foods after I’ve made something sweet. My philosophy, in a nutshell, is that life is short, whether or not you eat butter. And it’s a whole lot more fun if you indulge now and again.
Coffee Chocolate Chip Cookies are a classic chunky chocolate chip cookie with a hint of caffeine, just to make sure you're paying attention!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 1 tsp instant espresso dissolved in 1 tsp tap water (this imparts a subtle coffee flavor, use 2 tsp powder for a stronger coffee taste)
- 2 cups flour
- 1 rounded cup dark chocolate chips
Instructions
- Set oven to 325F
- In a stand mixer or processor fitted with the dough blade, put the flour, sugar, and well softened butter. Add the vanilla to the espresso and pour in as well. Pulse until the dough starts to come together, scraping down the sides if necessary.
- Process until the dough comes completely together, then finish with a wooden spoon or spatula, folding in the chips well.
- Turn the dough onto a piece of parchment paper and form into a log shape about 10 or 12 inches long. Roll the log in the paper, smoothing the shape as you go, and twist the ends to secure.
- Refrigerate for a couple of hours until firm.
- Slice the dough into 3/8 inch rounds and bake on a silpat or parchment lined baking sheet for about 12 minutes or until set. If the dough crumbles, just reform the slice on the baking sheet, it won't affect the cookie at all.
- Let the cookies remain on the baking sheet for a few minutes before carefully removing them to a rack. These cookies will be delicate, especially when warm.
Notes
The dough will chill for about 2 hours before baking, so add that to the total prep time to make these cookies.
36 Comments
Solidworks
July 9, 2016 at 8:53 pmI tried this one Oh so Good ! Ty
Louise
March 17, 2015 at 6:07 amFor those who keep kosher for Passover – this flourless recipe is perfect. In case you are wondering, there is kosher for Passover baking soda.
Louise
March 17, 2015 at 6:08 amSorry – meant to post on the flourless almond butter chocolate chop recipe
Louise
February 15, 2015 at 3:21 pmI was wary when it had no eggs or leavening – but they were delicious! Will definitely make them away. Could not really taste the coffee – just knew there was some flavor back there – next time I will use the suggested added coffee
Sue
February 15, 2015 at 4:24 pmI’m so glad you liked them, Louise, it’s always hard to strike a balance with flavors, everyone perceives them differently. I am a coffee lover, so for me, the more coffee flavor the better!
Pauline
November 18, 2013 at 9:13 amYou don’t need to justify your cookie ingredients….it’s your blog and you’re sharing. Readers can try the recipe or not. But, I bet the person who complains about too much butter would probably like this recipe :Chicken Pot Pie…chicken from a store rotisserie chicken, a bag of frozen mixed veggies, a can of cream of chicken soup, canned biscuits….bake at 350 degrees for a half hour! No butter here! lol
You have a great blog with outstanding photography of great food…
Joy
November 17, 2013 at 6:30 pmThese cookies look just amazing! I only have one word to describe how I’m sure they taste YYUUUMMM!!!!
Foodiewife
July 27, 2013 at 9:32 amI’ve been a bit MIA, and am just now catching up on blogs. First, LOVE the new blog design. Secondly– why do people feel a need to judge the calorie content of your recipes? Really? I don’t eat cookies and heavy cream every single day. You don’t owe anyone an apology or excuse. The joy of being a food blogger is making what strikes your fancy! I give most of my baked goods away, but I do taste everything I make. How you come up with daily recipes still boggles my mind. Your recipes are so diverse. Keep being YOU, and don’t worry about the rare naysayers. So there! I want these cookies, and I’ll eat them without any apologies to anyone.
Sue
July 27, 2013 at 11:14 amThanks, Debby. It is a hard line to tread, isn’t it? I enjoy sharing all kinds of foods, most of it healthy, some of it a little less so. but I think it’s the variety that keeps it interesting ;)
Gwendolyn Androsko
May 15, 2013 at 10:39 pmHow do you think this would work with half whole wheat flour?
Sue
July 27, 2013 at 11:16 amI think it would be wonderful! I like adding whole wheat into cookies, and I have made chocolate chip cookies with buckwheat flour, too —
http://theviewfromgreatisland.com/2012/09/buckwheat-chocolate-chip-cookies.html
Susan
May 15, 2013 at 9:03 pmOh for heavens sakes…now why did you do that? I am so longing for these cookies and have avoided all cookies for weeks…weeks!! Guess since I have the ingredients, I just need to do this. And I might add, when moving you can take all chocolate with you because that is just the way it is!! ;)
grace
April 14, 2012 at 10:15 ama little bit of espresso takes chocolate a long way–these cookies look and sound magnificent!
annie
April 14, 2012 at 7:52 amI agree…I would love to indulge in one of these beautiful looking cookies right bout now. I can’t imagine life without butter!
Rose
April 12, 2012 at 3:39 pmI say everything in moderation. One cookie will never fatten anyone. I prefer home-baked and home-cooked meals as you can control the ingredients.
Yasmeen
April 12, 2012 at 9:49 amChocolate and espresso, sold!
I’m completely with you on eating whole “real” foods, but leaving space for indulgence every so often. Whats life without a carefree treat now and then?