Coffee Bean Chocolate Chip Cookies
For all you coffee freaks out there I present coffee chocolate chip cookies!
As I write this I am indulging in one of my favorite activities…eating cookies. Yup, those cookies, the ones to the left.
What’s really nice about that is I’m getting a shot of coffee, a few cookies, a glass of ice cold milk, and exercise all at once. Yes exercise, the kind one gets from alternately lifting a cookie and glass of milk to ones pie hole.
This recipe for coffee chocolate chip cookies is super simple to make and literally goes together in about 10 to 15 minutes. Some caveats though. The original recipe says to beat the tar out of the butter and sugar. Do not beat the tar out of ANY creaming of butter and sugar. Ever. I took that part out.
The object of creaming is to have the sugar add aeration to the butter, but not too much, or too little. You will know when it’s ready by the look of it. Kind of fluffy. Always use room temperature butter. Don’t microwave it or it will be liquid in some parts and chunky in other parts, and it won’t come back together when you cream the sugar in. Trust me. King Arthur has a good description of how to do this properly.
Now that I’ve scared you with the creaming thing…don’t overthink it either. Creaming is not difficult to do. Just make the cookie dough like the recipe says.
I’ve also found that the cooking time can vary slightly. I don’t know why but it can and I don’t have this issue with other cookies. So here’s the easy way to tell if the cookie is done. Bake for 12 minutes, rotating the trays mid bake, and at 12 minutes gently lift the cookie with a good, thin spatula. and look for some browning. When touched, the top of the cookie may seem like it’s not done and if so go one more minute then pull them from the oven. If you bake them too long the cookie will be crunchy, which is fine if you want a crunchy cookie. I like them a little softer so I pull them sooner.
Lastly, use a real fine grind on the coffee beans. The cookie will not be gritty with ground coffee, not that there’s anything wrong with that. But if you are going to beat the tar out of anything, make it the coffee.
That’s it. Done. So go ahead and make these cookies, eat them with a glass of freezing cold milk, and let me know what you think.
Finally, here are some baking tools to make life easier. Personally I can’t imagine working without them. (Full disclosure – by using the links to buy these items we receive a small commission from Amazon. The items don’t cost anymore, we just get a BFF cut from Amazon.)
- Silicon baking mat from Artisan (2 pk.). I can’t vouch for the quality but they are similar to the Silpat at about 30% of the price. We use Silpat that we’ve had forever.
- Nordic Ware Aluminum Commercial Baker’s Half Sheet baking sheets…the good, professional type. They really do a better job because they heat more evenly.
- Winco No.40 Ice Cream Scoop. You’ll use it for every chocolate cookie you ever make. It’s 1.75 tablespoons in size.
- A real spatula like this MIU France Stainless Steel Slotted Turner. It’s great for cookies or fish or pancakes. I’ve had mine for 11 years.
Thanks! Leave a comment and let us know how they come out.
- 2¼ cups AP flour
- ⅓ cup finely ground coffee beans
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- Preheat the oven to 350F and line your cookie sheets with parchment paper. Combine the flour, coffee, baking soda, and salt in a bowl and whisk to aerate; set aside.
- Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer and mix for about 3 minutes, making sure to scrape the bottom and sides of the bowl halfway through. Add the eggs and vanilla and beat for another minute.
- Add the flour mixture to the butter mixture and mix until it just comes together. Stir in the chocolate chips and drop 2 tablespoon-sized mounds of dough on the trays, 2 inches apart.
- Bake for 12-15 minutes. Cool on racks.