Description
A delightful blend of bold espresso flavor with a perfect balance of crispy edges and chewy centers—these quick coffee cookies are a caffeine lover’s dream.
Ingredients
1 stick unsalted butter (113 g)
½ cup granulated sugar (100 g)
½ cup light brown sugar (110 g)
1 large egg (room temperature)
3 tablespoons espresso powder (instant, fine‑ground)
1 teaspoon vanilla extract
1½ cups all‑purpose flour (187 g)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Instructions
Melt the butter gently (e.g., in the microwave), and stir together with the granulated sugar and brown sugar until well combined.
Mix the espresso powder with a splash of hot water to form a paste, then add this to the butter‑sugar mixture.
Add the egg and vanilla extract; mix until smooth.
Sift together flour, baking powder, baking soda, and salt, then stir into the wet ingredients to form a soft dough.
Chill the dough for about 30 minutes to make it easier to scoop.
Preheat oven to 350 °F (180 °C) and line baking sheets with parchment paper.
Scoop out walnut‑sized portions of dough and roll into balls; place them spaced well apart on the sheets.
Bake for 12 minutes, then let the cookies rest on the baking sheet for at least 10 minutes before transferring to a wire rack to cool—they continue to firm up as they cool.
Notes
Mocha twist: Add 1–2 tablespoons of cocoa powder to the espresso paste for a rich chocolate‑coffee flavor.
Chocolate version: Stir in chocolate chips or chunks for extra indulgence—dark chocolate pairs especially well.
Storage: Keep cookies in an airtight container at room temperature, layering with paper towels—they stay fresh for up to a week.
To freeze: Portion dough into balls, freeze, then thaw and bake as directed when ready.
- Prep Time: ~5 minutes (not including chilling)
- Cook Time: 12 minutes
- Category: Breakfast
