Soft, chewy chocolate chip cookies with a hint of coffee. The espresso enhances the chocolate flavor without being overpowering.
Ingredients
- 1 tbsp (6g) Shyne Coffee
- 2.25 cups All-purpose flour
- 1 cup Butter, softened
- 3/4 cup Brown sugar
- 1/4 cup White sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Chocolate chips
~180 calories per serving
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cream butter and sugars until fluffy.
- 3
Beat in eggs, vanilla, and coffee powder.
- 4
Mix in flour, baking soda, and salt until just combined.
- 5
Fold in chocolate chips.
- 6
Drop rounded tablespoons onto baking sheets.
- 7
Bake 10-12 minutes until edges are golden but centers look soft.
- 8
Cool on pan for 5 minutes before transferring to wire rack.
The Baker's Secret Ingredient
Professional bakers know that adding coffee to chocolate recipes intensifies the chocolate flavor without adding coffee taste. This is that secret, applied to the perfect chocolate chip cookie.
Why Coffee + Chocolate Works
Coffee doesn't make cookies taste like coffee—it enhances the chocolate's complexity and depth. The bitter notes highlight chocolate's richness, making it taste more "chocolatey."
The Perfect Texture
These cookies are soft in the center with slightly crispy edges. The key is:
- Don't overmix: Mix flour until just combined
- Don't overbake: Pull them when centers look slightly underdone
- Cool on the pan: They continue cooking for 2-3 minutes
Dough Chilling (Optional but Worth It)
For thicker, chewier cookies, chill dough for 30 minutes to 24 hours. The flour hydrates and flavors develop. It's worth the wait.
Make Them Yours
- Double chocolate: Add cocoa powder to the dough
- Salted: Add flaky sea salt on top before baking
- Stuffed: Press two dough balls around a piece of chocolate
More Baking Projects
- Coffee Banana Bread - Weekend baking
- Tiramisu - No-bake elegance
- Coffee Energy Balls - No-bake option