Café Chocolate Chunk Espresso Coffee Cookies
Coffee cookies are a deliciously indulgent treat combining the rich, bold flavor of coffee with the sweet, satisfying texture of a soft and chewy cookie, chunks of gooey melted chocolate, chopped pecans, and a coffee drizzle!
Servings: 15 cookies
Calories: 331kcal
Equipment
Ingredients
Cookies
- ½ cup granulated sugar (100g)
- ½ cup brown sugar packed (110g)
- ½ cup butter softened (113½g)
- 1 egg
- 1½ cups all-purpose flour (187½g)
- 1 Tbs dry instant espresso coffee ** see notes (about 5 grams) This is dependent on your brand.
- 1 teaspoon baking soda (4⅔g)
- ¼ teaspoon kosher salt (1¼g)
- ½ cup chopped pecans (54½g)
- 12 oz. semisweet chocolate chunks 2 cups
Coffe Drizzle
- ½ teaspoon dry instant espresso coffee powder
- 1 Tbl water
- ½ cup confectioners' sugar (60g)
Instructions
- Heat oven to 350°F. Line a cookie sheet with parchment paper.
- In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy.
- Stir in flour, 1 tablespoon coffee granules, the baking soda and salt.
- Stir in pecans and chocolate chunks.
- Using a large cookie scoop, drop dough by ¼ cupfuls about 2 inches apart onto ungreased large cookie sheet.
- Bake 12 to 15 minutes or until golden brown and edges are set.
- Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Coffee Drizzle
- In small bowl, dissolve ½ teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle.Drizzle cooled cookies with Coffee Drizzle.
Notes
** You may use instant coffee granules instead of the espresso powder. But you won't get as intense of a coffee flavor as with the espresso.
- I haven’t greased the cookie sheet to prevent the cookies from absorbing that extra grease which could result in the cookies spreading. Line the cookie sheet with parchment paper or a silicone mat.
- I don’t recommend substituting the sugars for only one type. The white and brown sugars do a great job of creating delicious flavor and a chewy texture in these cookies.
- You can combine the cookie dough ingredients with an electric mixer on medium speed or by hand using a regular mixing spoon.
- A large cookie scoop will help create uniform-sized cookies that will bake evenly.
- Allow the cookies to cool on the baking sheet for about 4 minutes before transferring them to the cooling rack. This allows the cookies to firm up slightly, so they don’t crumble and fall apart when transferred.
Nutrition
Calories: 331kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 169mg | Potassium: 186mg | Fiber: 3g | Sugar: 26g | Vitamin A: 218IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 2mg