Made with instant coffee and filled with chocolate covered espresso beans, these crispy, chewy coffee cookies are sure to satisfy the strongest coffee craving. Not only are they incredibly flavorful, but also very easy to make. With just 15 minutes of prep time and 10 minutes in the oven, you'll have the bold taste of fresh homemade coffee cookies to perk you right up.
3Tablespoons instant coffee granules(I use Cafe Bustelo)
½teaspoonkosher salt (I use Diamond Crystal)
180grams (1½ cups)all purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
Instructions
Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
On a cutting board, hold the side of a knife blade over a chocolate covered coffee bean. Gently rap your fist on the knife blade to break the coffee bean into pieces. Repeat with remaining coffee beans. Set aside.
100 grams (½ cup) chocolate covered coffee beans
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl as needed.
Add vanilla, egg, instant coffee, and salt and mix until fully incorporated. Scrape down sides of bowl.
1 teaspoon vanilla extract, 1 large egg, ½ teaspoon kosher salt, 3 Tablespoons instant coffee granules
Add flour, baking soda and baking powder. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape down the bowl and incorporate the last of the flour.
180 grams (1½ cups) all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder
Use a spatula to stir in the chopped chocolate covered coffee beans (if using, leave the additional crushed coffee beans out for topping the dough scoops).
Using a 1½ Tablespoon cookie scoop (medium, size 40), portion 8 scoops of dough out onto a parchment lined rimmed baking sheet. Top each dough ball with a few extra pieces of chopped chocolate covered coffee beans if desired.
Bake one sheet of cookies at a time for 10-12 minutes.
Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl the edges of the cookie. This will push the cookie into a uniformly round shape.
Cool cookies on pan for 5 minutes and then transfer to a cooling rack to fully cool.
Notes
Instant coffeegranules - I use Café Bustelo Espresso Style Dark Roast Instant Coffee (affiliate link). While I sometimes use instant espresso powder in my recipes, I used instant coffee here as it's what I had on hand. To substitute espresso powder, start with 50% (1½ Tablespoons) as it's much more concentrated than instant coffee. Adjust quantity up or down as desired.Chocolate covered coffee beans - Also called chocolate covered espresso beans, these are roasted coffee beans that have been covered in a coating of dark chocolate. You can find them at Trader Joe's, in the bulk section of your grocery store, or in the fruit/nut aisle in bags. You can also buy chocolate covered coffee beans online (affiliate link).For best results, cream the butter and sugar well. This takes about 2-3 minutes on medium speed. Creaming helps dissolve the sugar and adds air to the butter. This provides additional volume to the cookie dough.For uniformly round cookies like you see in my photos - Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl and nudge the edges of the cookie inward. This will push the cookie into a uniformly round shape.