Coffee Cookies Recipes
Tender and slightly chewy cookies, loaded with coffee flavors and chocolate chips
Ingredients
- 2 Sticks Unsalted butter, soften (225g)
- 1 Cup Light brown sugar (225)
- 1 Cup Bread Flour (125g)
- 1 Cup All-purpose flour (125g)
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2/3 Cup Finely ground pecans (100g)
- 2 Large Eggs at room temperature
- 2 tsp Instant Coffee or Espresso powder
- 2 tsp Vanilla extract
- 1 Cup Chocolate chips (170g)
- 1 Cup Chopped pecans (100g)
Instructions
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Preheat oven to 350F and line two cookie pans with parchment paper.
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In a medium bowl sift the flour, ground pecans, baking powder, baking soda, and salt. Use a fork to distribute and set aside.
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Place the coffee in a small bowl add the vanilla extract and allow the powder to dissolve.
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In a bowl of a standing mixer fitted with the paddle attachment beat the butter and sugar on medium until light and fluffy. About 2-3 minutes.
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Add the eggs one at a time and mix to incorporate then add the vanilla-coffee mix.
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Add the flour mixture in three additions, after the second addition add the chocolate chips and chopped pecans.
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Spoon the dough into cookie balls and place them on a cookie sheet leaving 2.5" space between each cookie.
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Bake for 10-11 minutes or until the sides of the cookies are golden. (or 15 minutes for large cookies)
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Remove from the oven and let cool for 5-10 minutes.
Recipe Notes
- Make sure all of the ingredients are at room temperature.
- Measure the flour with a kitchen scale, if using too much flour the cookies will not spread and be too dense, if not enough flour, the cookies will spread too wide.
- If you do not have bread flour, use all-purpose flour.
- If the cookies do not spread, lower the oven temperature to 327F (160C) and use a light pan.
- The bigger the cookie scoop is, the wider the cookies will spread, so consider that when spacing the raw cookies.