Chocolate Chip Cookies with Instant Coffee
These chocolate chip cookies with instant coffee offer a delightful twist with a rich depth of flavor, making them perfect for dunking in coffee or milk.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules dissolved in hot water
- 2 large eggs
Mix-ins
- 2 cups chocolate chips (semi-sweet or dark)
- 1/2 cup chopped nuts (walnuts or pecans) optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a small bowl, dissolve the instant coffee granules in one tablespoon of hot water and set aside to cool.
Mixing
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and cooled coffee mixture. Mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips and optional chopped nuts.
Baking
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto ungreased baking sheets, leaving space between each.
- Bake for 9 to 11 minutes, or until the edges are golden brown. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Notes
These cookies can be enjoyed with coffee, milk, or served warm with ice cream. Store cookies in an airtight container at room temperature for up to one week.