Coffee Chocolate Chip Cookies

These Coffee Chocolate Chip Cookies are an improvement on the original recipe when you add a little coffee and some dark chocolate, perfect for anyone needing a caffeine fix.

I’m a night owl, which is, by my calculations, the exact opposite of a morning person.

I’m the kind of person who’d rather burn the midnight oil than wake up with the chickens. I can sometimes be hard on myself though, and do both.

And boy, do I pay for it! And so does everyone around me. Let’s just say it’s unpleasant!

To survive, I rely on coffee.

(I know, we covered this the other day, but I just really like coffee. Is that a crime?) 

In the event that you need a little crunch with your caffeine, try these Coffee Chocolate Chip Cookies.

They’ve quickly become one of my favorite cookies. All you fellow night owls can thank me later.

// susannah

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Coffee Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

These chocolate chip cookies are an improvement on the original recipe when you add a little coffee and some dark chocolate, perfect for anyone needing a caffeine fix.

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Ingredients

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 teaspoons instant espresso (or coffee) powder
• 12 ounces dark chocolate chips
• 1/4 cup cacao nibs

Instructions

1. Preheat oven to 375°F degrees.
2. Combine flour, baking soda and salt in medium bowl.
3. With a mixer, beat butter, granulated sugar, brown sugar and vanilla until creamy.
4. Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture.
5. Using a spatula, gently swirl in the in coffee powder, (it's OK if it's uneven) then stir in the chocolate chips and cacao nibs.
6. Drop rounded tablespoons of dough about 2 inches apart onto parchment-lined baking sheets.
7. Bake for 9 to 11 minutes or until golden brown. Let cool on baking sheets for 2 minutes, then transfer to wire rack until completely cooled.

Notes

Feel free to substitute milk chocolate chips for a lighter cookie, or up the ante on the instant espresso powder for a little more punch. (A couple tablespoons more should do it!)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
• 
  Silpat Silicone Baking Mat with Storage Band, Half Sheet Size, 11-5/8" x 16-1/2"

Nutrition Information:

Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 182Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 152mgCarbohydrates: 30gFiber: 2gSugar: 19gProtein: 3g

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