Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg + 1 egg yolk, room temperature
- 4 tablespoons instant espresso powder
- 1 tablespoon + 1 1/2 teaspoons hot water
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
Combine the Wet Ingredients
Melt the butter in a small pot on the stove or in the microwave. In a separate small bowl, combine the instant espresso powder and hot water, stirring until it forms a smooth, thick paste.
This step helps bloom the coffee flavor before it’s mixed in.
In a large bowl, whisk together the melted butter and both sugars until combined; the mixture will look wet and grainy. Add the egg, egg yolk, vanilla, and the espresso paste to the sugar mixture and mix everything together until it’s uniform.
Add the Dry Ingredients and Chill the Dough
In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.
Be careful not to overmix; stop as soon as you no longer see streaks of flour. The dough will be very soft and sticky at this point.
Cover the bowl and refrigerate for at least 30 minutes.
This chill time is important because it solidifies the fat, which prevents the cookies from spreading too much in the oven.
Scoop and Bake the Cookies at 350F
Preheat your oven to 350°F and line two baking sheets with parchment paper. Use a tablespoon or a small cookie scoop to portion out balls of dough, roughly 1.5 inches in diameter. Place them on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spread.
Bake for ~10-12 minutes, or until the edges are set and golden brown. The centers will still look soft and slightly underbaked.
Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
The residual heat from the pan will finish the cooking process, creating a chewier final texture.
Chewy Coffee Cookies
Ingredients
- 1 1/2 sticks unsalted butter 3/4 cup
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg + 1 egg yolk room temperature
- 4 tablespoons instant espresso powder
- 1 tablespoon + 1 1/2 teaspoons hot water
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
Instructions
- Melt butter in microwave or on stovetop.
- Mix espresso powder with hot water to form paste.
- Whisk melted butter and both sugars in large bowl until combined.
- Add egg, egg yolk, vanilla, and espresso paste to sugar mixture; mix until uniform.
- Whisk flour, baking soda, baking powder, and salt in separate bowl.
- Fold dry ingredients into wet ingredients until just combined.
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop 1.5-inch dough balls onto sheets, spacing 2 inches apart.
- Bake 10-12 minutes until edges are golden but centers remain soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack.