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Chewy Coffee Cookies

Chewy coffee cookies pair instant espresso with buttery brown sugar for a rich coffee flavor and soft centers. Chilling the dough helps the cookies bake up with lightly browned edges and a tender, chewy middle.
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Prep Time 15 minutes
Cook Time 24 minutes
Chilling and resting 35 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour spooned and leveled
  • 1 tbsp instant espresso powder
  • 0.5 tsp baking soda
  • 0.25 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract

Equipment

  • 1 electric mixer
  • 1 large baking sheet

Method
 

  1. Whisk the flour, espresso powder, baking soda, and salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the egg and vanilla until combined, scraping down the bowl as needed.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Cover the dough and refrigerate for 30 minutes.
  6. Heat the oven to 350°F.
  7. Line a large baking sheet with parchment paper.
  8. Scoop the dough into 1 1/2-tablespoon portions and arrange them about 2 inches apart on the prepared baking sheet, baking in batches as needed.
  9. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly browned while the centers still look soft.
  10. Let the cookies rest on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool.

Notes

For the best texture, spoon and level the flour rather than packing it into the measuring cup. Store the cookies in an airtight container at room temperature for up to 5 days; they can be frozen for up to 2 months. For a dairy-free variation, replace the butter with a plant-based butter stick.