Coffee lovers rejoice! The coffee flavour in these crispy, chewy cookies is strong!
In contrast to store-bought cookies, these chewy coffee cookies are crispy on the outside and soft and chewy in the middle, with a strong coffee flavour.
Ingredient
– Butter– White Sugar – Light Brown Sugar – Egg – Espresso Powder – Vanilla Extract– Flour
Direction
1
Pre-heat the oven to 350°F / 180°C and line a cookie sheet with parchment or silicone. You may need two baking sheets to bake the cookies in batches.
2
Sift flour, baking powder, baking soda, and salt into a medium bowl. Set aside Mix instant espresso powder with a little hot water to make a paste in a small bowl. Set aside.
3
Melt butter in the microwave and pour it into a large bowl with the white sugar, brown sugar, and espresso mixture. Beat until combined. Use a wooden spoon, a stand mixer with a paddle attachment, or an electric mixer on medium speed.
4
Mix in the remaining wet ingredients, including the egg and vanilla. Scrape your mixing bowl's sides. Mix in the flour mixture until a thick dough forms.
5
Refrigerate coffee cookie dough for 30 minutes. Chilling time isn't exact; it's to make coffee cookie dough easier to handle.
6
Roll walnut-sized dough lumps into cookie dough balls and place them on prepared baking sheets using a small scoop or tablespoon.
7
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. The sheet heat keeps the cookies baking, so putting them on the cooling rack right away will underbake them.