Chocolate Chip Cookies with Instant Coffee
These chocolate chip cookies with instant coffee are a delightful treat combining rich, bold coffee flavor with sweet chocolate.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour Spoon and level the flour for accuracy
- 1 teaspoon baking soda Can substitute with baking powder (2 tsp)
- 1 teaspoon salt
- 1/4 cup instant coffee granules Mix thoroughly with dry ingredients
- 2 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy.
- Add the eggs, one at a time, mixing until fully integrated. Then, stir in the vanilla extract.
- In another bowl, mix flour, baking soda, salt, and instant coffee granules.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Gently fold in the chocolate chips.
Baking
- Use a tablespoon or cookie scoop to drop rounded balls of dough onto ungreased baking sheets, spacing them apart.
- Bake for 9 to 11 minutes, until edges are lightly golden brown.
- Let them cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. You can freeze unbaked dough for up to three months.