Description
These Coffee Flavored Cookies combine rich espresso and buttery sweetness for a perfectly balanced treat. Soft yet slightly crisp around the edges, they are an ideal snack for coffee lovers looking to indulge in a homemade baked delight.
Ingredients
Units
Scale
Wet Ingredients
- 1 stick Unsalted Butter (113g)
- 1/2 cup Granulated Sugar (100g)
- 1/2 cup Light Brown Sugar (110g)
- 1 Large Egg
- 3 tablespoon Espresso Powder
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1 1/2 cups All-purpose Flour (187g)
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
- Melt Butter and Combine Sugars: Melt the butter in the microwave, then pour it into a bowl with both granulated and light brown sugars. Mix thoroughly until well combined.
- Prepare Espresso Paste: Add a splash of hot water to the espresso powder to create a smooth paste. Incorporate this espresso paste into the butter and sugar mixture and stir well to integrate the flavors.
- Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Stir continuously until the mixture is uniform and fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms without overmixing.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes. This step makes the dough easier to handle and helps the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Scoop walnut-sized portions of the chilled dough and roll them into balls using your hands. Place the dough balls on the prepared baking sheet, spacing them well apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the edges begin to turn golden but the centers remain soft.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies sit on the tray for at least 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- If your oven capacity is limited, bake the cookies in batches. Using two baking sheets allows one batch to cool while the next batch bakes, streamlining the process.
- For enhanced espresso flavor, use freshly brewed strong espresso instead of espresso powder if preferred.
- Chilling the dough is crucial for ease of handling and better cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
