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Coffee Chip Cookies

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5 from 9 reviews

Soft and chewy coffee cookies with coffee-infused butter, crunchy coffee beans, and pools of dark chocolate.

Ingredients

Units Scale
  • 8 tbsp Unsalted Butter
  • 1/2 cup Coarsely Ground Coffee Beans (decaf recommended) (split, 3 T. and remaining beans)
  • 3/4 cup Light Brown Sugar (packed)
  • 1/2 cup Granulated Sugar
  • 2 Eggs (room temp.)
  • 1 tsp Vanilla Extract
  • 2 tbsp Instant Coffee (optional)
  • 1 1/2 cup All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 1/4 tsp Kosher Salt
  • 2 tsp Cocoa Powder
  • 90 grams Dark Chocolate (roughly chopped or about 2/3 cup of chips)

Instructions

  1. Add sugars to the bowl of a stand mixer fitted with the paddle attachment.
  2. In a medium sized bowl, whisk together your flour, kosher salt, baking soda, and cocoa powder until combined.
  3. In a small saucepan over low heat, melt your butter. Once melted, add 3T. of coarsely chopped coffee beans and let steep for 5 min, stirring constantly to prevent browning or bubbling. Remove from heat and let cool for 8 min. (* see note)
  4. Pour the butter and coffee bean mixture through a fine mesh sieve and into the mixing bowl with your sugars (discarding the steeped grounds). Mix on medium until well combined. It will look grainy and a little wet.
  5. Add eggs one at a time on medium and allow the first egg to incorporate fully before adding the second. Scrape down the sides of the bowl with a rubber spatula, add your vanilla and instant coffee and mix until fluffy and light, about 1 minute.
  6. Turn off your mixer before adding your dry ingredients (flour, baking soda, kosher salt, cocoa powder). Mix on low until just incorporated, scraping down your bowl as needed.
  7. Remove the bowl from the mixer, scraping down the paddle with a spatula, and gently fold in chocolate and remaining crushed coffee bits (the crushed beans left over after using the 3T. to infuse your butter) by hand until fully incorporated.
  8. Use a spoon to scoop out tablespoon sized dough portions, roll each portion into a ball with your hands. Place rolled dough balls on a small sheet tray or plate, covering before chilling in the fridge for at least 1 hour. (** see note)
  9. 30 minutes before baking off cookies, preheat oven to 350℉.
  10. On a sheet tray lined with a Silpat or parchment paper, place dough balls roughly 3 inches apart as they will spread. Bake for 10 minutes with rack placed in the middle of the oven, rotating the tray half-way through.
  11. After removing cookies from the oven, lightly drop the tray on your counter from about a 2 inch height and allow cookies to cool on your baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

*If you do not have coffee beans, you can omit the crushed coffee beans from the batter and use 2 tablespoons of instant coffee in place of the crushed beans used to infuse the butter. There is no need to pour the butter through a sieve if you have used instant coffee in the butter.

** If your dough is too wet to roll into balls after mixing, chill the mixing bowl with batter (covered) in the fridge for a half hour to slightly set. After a half hour, again attempt to roll into balls, and then allow dough balls to chill for another half hour before baking.

 

To help with your shopping list, here are the ingredients based on where they’re located in the grocery store and the total quantity you will need for the recipe:

Dairy:

  • Unsalted Butter (8 Tablespoons, or 1 stick)
  • 2 Eggs

Pantry:

  • Decaf Coffee Beans (1/2 cup)
  • Instant Coffee (2 Tablespoons) – optional
  • Brown Sugar (3/4 cup)
  • Granulated Sugar (1/2 cup)
  • Vanilla Extract (1 teaspoon)
  • All Purpose Flour (1 and 1/2 cups)
  • Baking Soda (1/2 teaspoon)
  • Kosher Salt (1 and 1/4 teaspoons)
  • Cocoa Powder (2 teaspoons)
  • Dark Chocolate (90 grams)

Find it online: https://ficklebeabakehouse.com/coffee-chip-cookies/

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