Bake A Batch: Dark Roast Coffee Cookies
We don't need to give you a reason to bake a fresh batch of cookies, but we're going to anyway. Recipe developer Megan Porta has a new collection of beautiful bakeables that will have you scrambling for the nearest cookie sheet and cleaning out your local grocery of butter, sugar and flour. Ready to churn out a batch of dark roast coffee cookies?
One of my favorite simple pleasures is that little kick of energy and motivation I feel after enjoying a cup of coffee. The only thing better is feeling that same kick after eating a coffee-flavored cookie that also contains gooey chocolate. This cookie is out-of-this-world amazing. The dark roast coffee and dark chocolate give it a deep, robust flavor that you will fall in love with.
Bake A Batch: Dark Roast Coffee Cookies
Prep Time
25
minutes
Cook Time
10
minutes
Servings
36
cookies
Total time: 35 minutes
Ingredients
- 3/4 cup salted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons brewed dark roast coffee
- 2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 1/2 tablespoons instant coffee granules
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups dark chocolate chips
- 1/4 cup turbinado sugar
Directions
- Preheat the oven to 350°F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg, vanilla and coffee and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, cocoa powder, instant coffee granules, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Stir in the chocolate chips.
- Using a medium cookie scoop, place 1 1/2-tablespoon-size chunks of batter in your hands and roll into balls. Place 2 inches apart on the prepared baking sheets. Press down slightly on each ball and sprinkle with turbinado sugar. Bake in the preheated oven for 9 to 11 minutes, or until the centers of the cookies are cooked through. Remove from the oven, transfer the cookies to a wire rack and let cool.