This recipe mixes chocolate and coffee for the best flavour profile ever. The coffee flavour sweetens the cookies without making them sugary.
Coffee aficionados will enjoy these coffee cookies. While the coffee flavour is undeniably robust, these cookies are more than that. The flavour is amazing, and the texture is absolutely perfect. Around the edges, they're crisp and chewy. They're virtually melted in your mouth since they're so soft in the middle. They're sprinkled with chocolate chunks and pecans, two components that work well together. The sticky coffee glaze is the ideal finishing touch. It provides another layer of sweetness and coffee flavour. I'm sure you're salivating already, so let's get started.
If you enjoy mocha, you will adore these coffee cookies. This recipe mixes chocolate and coffee for the best flavour profile ever. The coffee flavour sweetens the cookies without making them sugary. The best combination is coffee and dark chocolate. These coffee cookies are not only delicious but also simple to create. Because the dough doesn't need to chill, you may bake them right away and eat them as soon as they're done.
• Instant Coffee/Espresso Powder
• Chocolate Chunks
1. Preheat the oven to 350°F (180°C)
2. Mix together the butter, sugars, and egg
Mix them together on medium speed until the mixture becomes smooth and fluffy. This will take approximately 4-5 minutes.
3. Combine the dry ingredients
Mix in the flour, coffee, baking soda, and salt gently. To ensure that my batter is free of lumps, I sift the dry ingredients. At this point, a spatula is preferable over a hand mixer for mixing the components. You won't risk over-mixing the dough this way. Stop mixing when you no longer see flour streaks. Expect a dense dough.
4. Bake and drop
Spoon dough onto a cookie sheet in spoonfuls. To allow for spreading, space the dough balls at least 2 inches apart. The cookies should be baked in a preheated oven for 12 to 15 minutes. The edges should be set, but the centre should still be wet. Cool the cookies for 4 minutes on the baking sheet before transferring them to a wire rack to cool fully. If you can't wait any longer, have one now.
5. Prepare the coffee drizzle
Make the drizzle while the cookies are cooling by dissolving the instant coffee and powdered sugar in water. The glaze should be thick and stick to your fingers.
6. Garnish, serve, and enjoy
Drizzle the glaze over the cookies after they have cooled. Serve and enjoy them.
At Room Temperature
Before storing, make sure the coffee drizzle has been completely set. In this manner, you can stack the cookies without worrying about them adhering together. The cookies can be kept at room temperature for 4-5 days in an airtight container.
1. For Baked Cookies
For up to two months, store them in freezer bags. Allow them to defrost for 1 to 2 hours at room temperature before serving.
2. For Unbaked Cookie Dough
Form the dough into balls and set them on a baking sheet lined with parchment paper. Freeze them for 1-2 hours, or until completely frozen. Place the frozen balls in freezer-safe bags and store them for up to 2 months. Bake them right out of the freezer, adding 1-2 minutes to the entire baking time.