Coffee Cookies
These Coffee Cookies are soft, tender, and flavored with intant coffee for a great coffee kick. This coffee cookie recipe has a simple chocolate drizzle that pairs well with a tall glass of milk, cup of tea or, well... coffee!
Servings: 36 cookies
Ingredients
Cookies
- 1/2 cup butter room temperature
- 1/4 cup shortening
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee
- 1 teaspoon water
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
Drizzle
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon shortening
Instructions
- Preheat oven to 350 degrees F. Place parchment paper on a cookie sheet.
- In a mixing bowl, add in the 1/2 cup butter, 1/4 cup shortening, 1 cup granulated sugar and 1/4 cup light brown sugar. Cream together on medium speed for two minutes.
- In a small dish, add in the 1 tablespoon instant coffee and 1 teaspoon water. Stir to form a liquid. If you would like more coffee flavor, add an addition one to two teaspoons more of instant coffee.
- Add in the coffee, 2 large eggs and 1 teaspoon vanilla extract. Mix until incorporated.
- Add in the 1 1/2 teaspoons baking powder, 1/4 teaspoon salt and 2 1/2 cups all-purpose flour. Mix until the flour is completely mixed into the cookie dough.
- Scoop out the cookies and place on the cookie sheet.
- Place into the oven and bake for 10 - 12 minutes. Let cool on the cookie sheet for about 5 minutes before transferring over to the cooling rack.
- Once cooled, add the chocolate drizzle.
Drizzle
- In a glass bowl, add in the 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening. Heat for 30 seconds and stir. Repeat heating for 30 seconds and stirring until the mixture is smooth. Use a spoon, and flick it back and forth over the cookies to add the drizzle. Let the chocolate set up and serve.
Notes
Instant Coffee: For a stronger coffee flavor, add 1 to 2 teaspoons of instant coffee to the water mixture. You can also substitute the instant coffee for instant espressor powder.
Storage: To store any leftover cookies, place in an airtight container or storage bag and store at room temperature up to 5 days.
Freezing: To freeze the baked cookies, make sure they're completely cooled and the chocolate drizzle is set. Place them in a freezer bag or freezer container for up to 2 months. Thaw at room temperature for 1 hour before enjoying.
To freeze the cookie dough, scoop the cookie dough and place on a parchment lined baking sheet. They can be spaced so close they're almost touching since we aren't baking them like this. Once the cookies are all scoop, place the baking sheet in the freezer for 1 to 2 hours or until the cookie dough is firm.
Pop the frozen scoops of cookie dough in a freezer bag or freezer container for up to 3 months. Bake them from frozen and bake for additional 1 to 2 minutes.
Nutrition
Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 41mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 93IU | Calcium: 14mg | Iron: 1mg
