Coffee Chocolate Chip Cookies
So I think I may say this for every single cookie recipe that I post… but this is it… this is the one… my pride and glory. I promise you are all going to LOVE these Coffee Chocolate Chip Cookies! It’s the perfect blend of richness from the browned butter, the slight bitterness from the coffee, and then the yumminess from the chocolate. It’s an all around win-win.
I had so much confidence in these coffee chocolate chip cookies that I brought them to my club volleyball tournament to give to the girls after they crushed it and went 3-0… ok sorry back to the point, and they LOVED them! Teenagers… loving coffee-flavored anything is amazing!
Coffee Chocolate Chip Cookie Dough:
To make these scrumptious gems, start by making the browned butter.
So I know I just lost about 50% of people that opened this recipe, but I promise it’s so worth it. And making browned butter isn’t that hard. I love using Browned Butter in a bunch of recipes, including my Browned Butter Chocolate Chip Cookies.
All you have to do is put some butter (room temp, from the fridge, or right out of the freezer like I did – we don’t judge in this recipe) in a pot and place of medium to medium low heat. Now sit back and relax. But really, it takes time for the butter to melt, and for the browning to start happening. I use a whisk and stir every couple of minutes. You’ll see the butter melt, then start to separate, and then boil. Keep going!
The butter will start to foam and you’ll see it start to turn an amber color. Now we are getting close.
Keep stirring the butter until the foam has subsided, and you can see a beautiful amber color through the entire mixture. Remove from the heat and pour the butter right into your mixing bowl. Allow the butter to cool for at least 30 minutes, or until it’s room temperature.
If that wasn’t detailed enough instructions, you can follow this guide for browned butter.
Once the butter is cooled, add both sugars into the bowl and beat on medium until it’s a slightly lighter color, and nice and light. If you have to scrape down the bowl once or twice, go ahead and do that so it’s all incorporated.
Add in the eggs, vanilla extract, vanilla pudding mix, coffee, coffee granules, salt, and baking soda and mix. I have to scrape down the bowl twice at this point to make sure the whipped butter mixture is combined with the addition of the wet ingredients. I normally don’t add a liquid to cookie dough, but the coffee was necessary so just make sure it’s fully blended together.
Once you have a smooth mixture, add in the flour. I like to add it all in, and then turn the mixer on slow – this makes the least amount of a mess of my kitchen. It’s critical to not over mix the dough at this point, so keep the mixer on just until you don’t see white all over the place. You can finish using a spatula if you need.
Finally, using a spatula, mix in the chocolate chips until evenly dispersed. I used chocolate chunks (s/o to Trader Joes for the best deal on this) for this recipe because I like the authentic look.
It’s Time to Bake:
Using a cookie scoop, scoop the dough onto a greased cookie sheet. It doesn’t really matter for the dough to be spaced out, so I put them all on one sheet. For this recipe, I lightly rolled the dough between my palms just to neaten up the edges.
Allow the cookie dough to chill for a minimum of 30 minutes, or up to 8 hours, but make sure you cover them in plastic wrap if you are going to leave them longer than 2 as the smells from the fridge can get into the dough.
Chilling the cookie dough is absolutely critical for the shape that the cookies come out! Since we are beating the butter and essentially heating it up, we need to firm it back up so the cookies hold their shape for longer in the oven.
Once they have chilled, heat the oven to 350 degrees F and bake the cookies for 8-10 minutes. You will notice the cookies edges just slightly turn golden brown along the edges.
Remove the pan from the oven, and allow the cookies to cool on the sheet for about 5 minutes, then transfer to a wire cooling rack to complete cooling.
Serve warm, or store the cookies for up to 7 days in an air tight container.
And the most important part… enjoy!
Coffee Chocolate Chip Cookies
To start, make the browned butter. Place the butter in a pot on medium low heat, stirring every few minutes. Keep the heat stable for 5-10 minutes (depending on temperature) until the butter begins to brown. It will start foaming a little, and you will notice little brown pieces starting to show. The mixture is done when you can smell the nuttiness of the butter and it is a light amber color. Allow butter to cool for 30 minutes before making cookie dough.
Once your butter has come down to room temperature, add to a stand mixer or bowl using a hand mixer. Add in sugar and brown sugar, and beat until the mixture becomes a lighter color and is fluffy. This can take up to 5 minutes - but I promise it's worth it!
Add in eggs, vanilla pudding mix, coffee, coffee granules, vanilla extract, salt, and baking soda. You may need to scrape down the side of the bowl a few times to ensure that the mixture is fully incorporated.
Add in the flour and mix until just combined, you definitely don't want to over-do it at this part or you'll end up with flat cookies.
Using a spatula, mix in the chocolate chips (I used chocolate chunks for this recipe because I like they way they look).
Using a cookie scoop, measure out equal sized cookie dough balls, and place on a greased cookie sheet (don't worry about spacing them out here - just load them all on one).
Allow the cookie dough to chill in the fridge for up to 8 hours (covered in plastic wrap if it's going to be on the longer side) and a minimum of 30 minutes. Then preheat your oven to 350 degrees F. Bake the cookies for 8-10 minutes or until the edges start to turn that pretty golden brown.
Allow the cookies to cool on the baking sheet for 4-5 minutes, then transfer to a wire cooling rack to finish cooling.
Enjoy!
Ingredients
Directions
To start, make the browned butter. Place the butter in a pot on medium low heat, stirring every few minutes. Keep the heat stable for 5-10 minutes (depending on temperature) until the butter begins to brown. It will start foaming a little, and you will notice little brown pieces starting to show. The mixture is done when you can smell the nuttiness of the butter and it is a light amber color. Allow butter to cool for 30 minutes before making cookie dough.
Once your butter has come down to room temperature, add to a stand mixer or bowl using a hand mixer. Add in sugar and brown sugar, and beat until the mixture becomes a lighter color and is fluffy. This can take up to 5 minutes - but I promise it's worth it!
Add in eggs, vanilla pudding mix, coffee, coffee granules, vanilla extract, salt, and baking soda. You may need to scrape down the side of the bowl a few times to ensure that the mixture is fully incorporated.
Add in the flour and mix until just combined, you definitely don't want to over-do it at this part or you'll end up with flat cookies.
Using a spatula, mix in the chocolate chips (I used chocolate chunks for this recipe because I like they way they look).
Using a cookie scoop, measure out equal sized cookie dough balls, and place on a greased cookie sheet (don't worry about spacing them out here - just load them all on one).
Allow the cookie dough to chill in the fridge for up to 8 hours (covered in plastic wrap if it's going to be on the longer side) and a minimum of 30 minutes. Then preheat your oven to 350 degrees F. Bake the cookies for 8-10 minutes or until the edges start to turn that pretty golden brown.
Allow the cookies to cool on the baking sheet for 4-5 minutes, then transfer to a wire cooling rack to finish cooling.
Enjoy!
Notes
Have some variation that you tested yourself? Leave a comment below!
