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Coffee-Kissed Chocolate Chip Cookies

Coffee-Kissed Chocolate Chip Cookies
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Coffee-Kissed Chocolate Chip Cookies

Coffee-Kissed Chocolate Chip Cookies

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Soft, chewy oil-based chocolate chip cookies with just a tiny touch of coffee to make the chocolate taste richer. The coffee stays in the background, so these still taste like chocolate chip cookies rather than mocha cookies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 30 to 36 cookies
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 3/4 cup granulated sugar (150 g)
  • 3/4 cup packed brown sugar (about 165 g)
  • 3/4 cup oil (180 mL)
  • 1 Tbsp vanilla extract (15 mL)
  • 2 1/2 cups all-purpose flour (300 g)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/8 tsp fine salt
  • 1/2 tsp instant coffee granules or instant espresso powder
  • 1/2 cup semisweet chocolate chips (about 85 g)

Equipment

  • 2 mixing bowls
  • Whisk or electric mixer
  • Rubber spatula or sturdy spoon
  • Cookie scoop or tablespoon
  • Parchment-lined baking sheets
  • Wire cooling rack

Method
 

  1. Preheat the oven. Heat to 375°F / 190°C. Line baking sheets with parchment paper.
  2. Beat the eggs and sugars. In a large bowl, beat the eggs, granulated sugar, and brown sugar for about 2 minutes, until slightly lighter and foamy.
  3. Add the oil. Mix until fully incorporated.
  4. Add the vanilla. Mix until smooth.
  5. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and finely crushed instant coffee.
  6. Combine. Add the dry ingredients to the wet ingredients.
  7. Mix gently. Mix only until the flour disappears. Do not overmix.
  8. Add the chocolate. Fold in the chocolate chips.
  9. Check the dough. It should be soft, slightly shiny, scoopable, and softer than a butter-based cookie dough.
  10. Portion. Scoop about 1 1/2 Tbsp / 30-35 g dough per cookie.
  11. Arrange. Place about 2 inches apart on the prepared baking sheet. Do not flatten.
  12. Bake one tray at a time. Bake for about 8-10 minutes, beginning to check at 8 minutes.
  13. Check for doneness. The edges should be just beginning to turn golden, the tops should look set, and the centers should still appear soft.
  14. Cool on the pan. Leave the cookies on the baking sheet for about 5 minutes.
  15. Finish cooling. Transfer to a wire rack.

Notes

Important Coffee Note
Use instant coffee granules or instant espresso powder, not regular ground coffee. If the instant coffee crystals are coarse, crush the 1/2 tsp into a fine powder before adding it.
Optional Extra Chocolate
The family recipe uses only 1/2 cup chocolate chips, which gives this cookie a lighter chocolate balance. If you prefer more chocolate, increase to 3/4-1 cup, but the main recipe keeps the original 1/2 cup.
Make Ahead, Storage & Freezing
  • Room temperature: Store airtight for about 4-5 days.
  • Freeze baked cookies: Up to 3 months.
  • Freeze dough balls: Freeze solid, then transfer to an airtight freezer bag.
  • Bake from frozen: Add about 1-2 minutes and watch the edges.
Bubby’s Tip
The coffee is the little secret in these cookies. Do not add enough for anyone to say, ‘Oh, that’s coffee.’ Add just enough that they wonder why the chocolate tastes a little richer.

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