Ingredients
Dry Ingredients
- 2 TBSP Instant coffee (good quality, measured then blended)
- 2 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Ground cinnamon
Wet Ingredients
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Brown sugar (packed light brown sugar)
- 1/2 cup White granulated sugar
- 1 tsp Vanilla bean paste
- 2 Large eggs (room temperature)
Add-ins
- 1 1/2 cups Semi-sweet chocolate chips
Instructions
- Blend Coffee: Using a food processor, blend the instant coffee into a fine powder to ensure even flavor distribution.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, blended instant coffee, baking soda, baking powder, salt, and ground cinnamon to mix evenly.
- Combine Wet Ingredients: In a large bowl, whisk the cooled melted unsalted butter, brown sugar, white sugar, vanilla bean paste, and room temperature eggs until fully incorporated and smooth.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and fold using a rubber spatula until just combined to avoid overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest while the oven preheats to allow gluten to hydrate.
- Scoop Dough: Using a 2-ounce cookie scoop, portion out cookie dough balls—six per cookie sheet. Optionally, top each dough ball with extra chocolate chips for a decorative finish.
- Bake Cookies: Bake one cookie sheet at a time for 12-14 minutes until the edges are golden brown and the centers remain slightly underbaked for chewy texture.
- Cool Cookies: Allow the cookies to rest on the hot baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Using good quality instant coffee powder is key to achieving a rich coffee flavor.
- Letting the dough rest while the oven preheats helps improve texture by allowing the gluten to absorb moisture.
- Baking cookies one sheet at a time ensures even baking and consistent texture.
- For extra mocha flavor, sprinkle additional coffee powder or espresso powder lightly over the dough before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
