Thin and crispy. These coffee chocolate chip cookies are soft in the center and crispy on the outside. They are the perfect cookie to enjoy eating for dessert.
What makes these cookies so great?
These golden brown flat cookies are soft and chewy with melty chocolate chunks in the center. The coffee flavor mixed in the dough enhances the flavor of the chocolate chip cookies. Coffee and chocolate are two addicting flavors to eat and these two flavors taste amazing in a warm chocolate chip cookie.
I love chocolate chip cookies and I can eat a cookie every night for dessert. A classic chocolate chip cookie is a staple however, these coffee chocolate chip cookies are so scrumptious! I easily devoured these cookies once they were hot out of the oven. There is nothing like eating a warm cookie when the chocolate chunks are melted and the center of the cookie is still soft. You can taste the coffee flavor in every bite which makes these cookies even tastier!
This is an easy cookie dough recipe to make because you don't need to refrigerate the dough. You can bake the cookies right away and eat the cookies as fast as possible.
A few tips:
Chocolate chunks - I use dark chocolate square chunks as a mix-in for this cookie. Richer chocolate tastes really good in this cookie and pairs well with the coffee flavor. Also, a chocolate chunk leaves a nice look in the cookie with wide melted chocolate squares inside the cookie.
Pan banging - When baking these cookies I recommend banging the baking sheet on a surface halfway through the bake and then again at the very end. These cookies are meant to be flat and crispy. The banging helps the cookie form a wide thin consistency.
Coffee - so I use coffee ground in the batter and I use a flavored coffee because it adds a hazelnut toffee flavor. You can also use espresso powder or leave the coffee out.
Molasses is one of the ingredients in this recipe because it creates a richer and decadent cookie. If you don't have molasses you can substitute it with brown sugar.
Storage - these cookies can last for a whole week in an air-tight container so you can enjoy these cookies for days!
Check out the video on how to make these below:
Coffee Chocolate Chip Cookies
Serving size: 16 cookies
Total Time: 30 minutes
Source: Adapted from vanilla bean blog
1 3/4 cup all-purpose flour
1 tablespoon ground coffee
3/4 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, room temperature
1 1/2 cups granulated sugar
2 tablespoons mild molasses
1 large egg
1 teaspoon pure vanilla extract
4 ounces dark chocolate chunks
Step 1: Preheat the oven to 350 degrees and grease a baking sheet.
Step 2: In a medium bowl, add together the flour, espresso, salt, and baking soda.
Step 3: In the bowl of a stand mixer fitted with a paddle, beat the butter at medium speed until creamy, about 1 minute. Add the sugar, and beat until fluffy, 2 to 3 minutes.
Step 4: With the mixer on low, add the molasses, egg, and vanilla, mixing until combine. Add the flour mixture, and beat on low until combined. Using a spatula, mix all the ingredients together. Add the chocolate, and stir to combine.
Step 5: Add the dough to the baking sheet in about 1 tablespoon drop balls. Bake cookies for 8 minutes, until the cookies are puffed slightly in the center. Bang the baking sheet on the surface until cookies slightly flatten then add the cookies back into the oven for about 3-4 minutes. Remove cookies from the oven and bang the baking pan on the surface until cookies have flattened again. Let the cookies cool for 2 minutes and serve warm.
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