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–+ servings
Coffee cookies on a baking tray with coffee beans scattered between cookies.

Decadent coffee cookies

These decadent coffee cookies are rich, delicately laced with coffee flavour and loaded with hefty chocolate chunks. It's basically the grown up, amped-up version of the humble chocolate chip cookie. But don't let their dark, mysterious persona scare you off, they are incredibly quick and easy to make. Enjoy them with a frothy cappuccino, or as a treat after dinner with espresso.
5 from 36 votes
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Course: Dessert, Snack
Cuisine: International
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 cookies
Calories: 309kcal
Author: Maretha Corbett

Ingredients

  • 150 grams butter - unsalted
  • 150 grams light brown sugar
  • 75 grams granulated white sugar - or caster sugar
  • 2 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 2 large eggs - At room temperature. We will use one whole egg and the yolk from the other
  • 300 grams flour
  • ½ teaspoon bicarbonate of soda
  • 300 grams chocolate chunks - from chocolate slabs, not choc chips

Instructions

  • Line two baking sheets with parchment paper or silicone baking mats. Don't preheat the oven just yet.
  • Chop the slabs of chocolate into sizeable chunks.
    Top tip: To make the chopping process easier, try diagonally chopping the chocolate bar. This way, it will break naturally along the joins between each square, minimising the amount of chopping you have to do. It's a simple trick that saves you time and effort.
    300 grams chocolate chunks
  • Make a few chops in the perpendicular direction to break up any excessively large chocolate pieces. This will ensure that the chocolate chunks are of a more uniform size. Set aside.
  • Put the butter in a microwave-safe bowl and heat it on low power until it melts and becomes liquid. Set aside to cool for about 5 minutes.
    150 grams butter
  • Meanwhile, measure the light brown sugar, the caster sugar and the instant coffee granules into a large bowl.
    150 grams light brown sugar, 75 grams granulated white sugar, 2 tablespoons instant coffee granules
  • Pour the melted butter into the bowl with the sugar and coffee. With an electric hand mixer, or stand mixer, beat for 1 minute until combined.
  • Add the vanilla extract, one whole egg and the egg yolk only from the second egg.
    1 teaspoon vanilla extract, 2 large eggs
  • With the mixer, beat for 4-5 minutes until the mixture is lighter in colour, thickened and creamy.
    If you are using a stand mixer, it might take less time to reach a light and creamy consistency.
  • In a separate bowl, combine the flour and the bicarbonate of soda.
    300 grams flour, ½ teaspoon bicarbonate of soda
  • Add the flour in two parts to the sugar and egg mixture, gently folding it in by hand with a spatula or wooden spoon.
    As soon as the flour has been incorporated, stop mixing. The dough will look quite stiff, but don't worry, it will come together.
  • Tip in the chocolate chunks and combine until you have an even spread of chocolate throughout the dough.
    Do this gently and don't overmix.
  • Use an ice cream scoop or large spoon to measure out equal amounts of cookie dough.
  • Gently shape each portion into a ball and place on the prepared baking trays.
    Leave enough space between each cookie to allow for spreading (about 8cm).
  • Place the baking trays with cookies in the fridge while you preheat the oven.
  • Preheat the oven to 170℃/325℉/gas mark 3.
  • When the oven's ready, place the first baking tray on the middle rack in the oven and bake for 15-16 minutes, or until the cookies are light golden in colour.
    Repeat for any additional baking trays.
  • Allow the cookies to cool on their trays for 5-10 minutes before transferring them to a wire cooling rack.
  • Decorate the cookies with melted chocolate if you wish.

Notes

Don't overmix the dough

For best results, don't overmix the cookie mixture. Overmixing might lead to tougher cookies. Gently fold the ingredients together and stop as soon as everything has been incorporated.

Weigh your ingredients accurately

Using a kitchen scale to weigh out your ingredients will always give you more accurate results. If you haven't got a set of digital kitchen scales, add it to your Christmas list.

Don't flatten the cookies

Don't be tempted to press the dough balls flatter before putting them in the oven. The initial shape of the dough also contributes to the crispy outside and chewy middle.
Trust that the cookies will reach the perfect thickness by the time they are baked.

Not all ovens are alike

The age and brand of the oven you use may be slightly different to the oven we use. If by 15 minutes the cookies don't look done, give it an extra minute or two, but keep a close eye on it.
Keep in mind that the smaller the cookies, the less time they may need in the oven. Conversely, larger cookies might require a bit more time.
The 15-minute baking time is calculated for cookies of approximately 55g each.

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 309kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 108mg | Potassium: 172mg | Fiber: 2g | Sugar: 21g | Vitamin A: 273IU | Calcium: 30mg | Iron: 2mg