Coffee Cookies
You can have your coffee and eat it too with these cozy coffee cookies. Brown butter and instant espresso take the classic chocolate chip cookie to another level. Coffee and mocha lovers will enjoy these delicious caffeinated cookies.
Servings: 10 large cookies
Calories: 288kcal
Ingredients
- ½ cup salted butter melted, see instructions for how to brown the butter—highly recommended
- ¾ cup packed brown sugar
- ¼ cup white sugar
- 2 teaspoon vanilla extract
- 1 egg
- 1⅔ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ¼ cup instant coffee or espresso powder I use Nescafe Gold Instant Espresso, ensure it is finely ground.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt add an extra pinch if using unsalted butter
- ½ cup mini chocolate chips
Instructions
Brown the butter (optional but recommended)
- Cube the butter and place it into a saucepan. Turn the heat to medium and allow the butter to melt, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a heatproof bowl, scraping all the brown bits with it. This whole process should take 6-10 minutes. Allow the butter to cool for 10 minutes.
Make the cookies
- Preheat the oven to 350ºF and prepare 1-2 large baking sheets with parchment paper.
- In a large bowl, whisk together the melted brown butter, sugars, vanilla extract, and egg. Add the gluten-free flour, instant coffee, baking powder, baking soda, and salt to the same bowl. Use a rubber spatula to gently mix together the dry ingredients, then fold into the wet ingredients to create the dough. Finally, fold in the mini chocolate chips.
- Use a 3 tablespoon scoop or an ice cream scoop to form the dough into 10 balls. Place on the baking sheet(s) with enough room to spread. Bake for 10-12 minutes, the middles will still look soft.
- Wearing oven mitts, slam the baking sheet on the counter a few times to encourage the cookies to spread. Immediately take a large cookie cutter or a glass and gently swirl it around each cookie to create the perfect circle shape.
- Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- Butter: If using unsalted butter, add an extra pinch (about ⅛ tsp) of salt to the dough.
- Instant coffee: I use Nescafe Gold Instant Espresso. It comes as a very fine powder and has great flavour. If your instant coffee comes in large granules, run it through a coffee bean grinder or food processor before adding to the dough. If it is not a fine powder, you may eat chunks of instant coffee, and that's not nearly as tasty.
- Dairy-free: Use an equal amount of dairy-free butter or coconut oil in place of butter. Dairy-free butter won't brown well, so skip that step. Ensure the chocolate is dairy-free.
- Storage: Cookies will keep in an airtight container at room temperature for 3-4 days. Reheat for 10 seconds in the microwave if desired.
- Freezing cookie dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
- Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
- To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Nutrition
Calories: 288kcal | Carbohydrates: 45.6g | Protein: 1.9g | Fat: 14.4g | Saturated Fat: 7.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Trans Fat: 0.4g | Cholesterol: 40.8mg | Sodium: 166mg | Potassium: 1658mg | Fiber: 1.7g | Sugar: 24.2g | Vitamin A: 92IU | Calcium: 353mg | Iron: 12.9mg