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

Coffee Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 15 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 24 minutes 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.

5 from 1 vote

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ingredients

• 2 ¼ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 teaspoons instant espresso powder or coffee powder
• 12 ounces dark chocolate chips
• ¼ cup cacao nibs

instructions

• Preheat oven to 375°F (190°C) degrees.
• Combine flour, baking soda and salt in medium bowl.
• With a mixer, beat butter, granulated sugar, brown sugar and vanilla until creamy.
• Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture.
• 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.
• Drop rounded tablespoons of dough about 2 inches apart onto parchment-lined baking sheets.
• 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!)

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aluminum half sheet pan

silicone baking mat

nutrition information

Yield: 24 cookies

amount per serving:

Serving: 1cookie Calories: 251kcal Carbohydrates: 30g Protein: 3g Fat: 13g Saturated Fat: 10g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 36mg Sodium: 167mg Potassium: 123mg Fiber: 1g Sugar: 18g Vitamin A: 261IU Vitamin C: 0.1mg Calcium: 55mg Iron: 1mg

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