Description
Soft, chewy cookies with a bold espresso kick—perfect for dunking in your favorite cup of coffee.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tablespoon instant coffee or espresso powder
- 2 teaspoons vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup mini chocolate chips or chopped walnuts
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the Butter & Sugar: Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in eggs, one at a time. Stir in vanilla and espresso powder until combined.
- Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing just until combined.
- Shape & Bake: Scoop dough (about 2 tbsp per cookie) onto prepared sheets. Bake for 10–12 minutes, or until edges are golden and centers are set. Cool on baking sheet for 5 mins, then transfer to wire rack.
Notes
- Add white chocolate chips for a mocha twist.
- Want them crispier? Bake an extra 2 minutes.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg