Coffee Cookies

Darlene

I don’t even like coffee, but I like these cookies! They are soft and chewy, with a rich and satisfying coffee flavor. Take a break with a cup of coffee or hot cocoa. Yummy!

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings People

Calories 160 kcal

Equipment

Measuring cups and spoons
2-Cup liquid measuring cup
Handheld immersion blender, with beaters attachment
Small bowl
Baking sheet
Parchment paper

Ingredients

3 Tbsp Butter , softened
1/4 Cup Brown sugar, packed
3 Tbsp Sugar
1 Large Egg yolk , room temperature
1/2 tsp Vanilla extract
1 Tbsp Nescafė gold espresso instant coffee
1/2 Cup + 1 Tbsp All-purpose flour
1/4 tsp Baking soda
1/8 tsp Baking powder
1/8 tsp Salt

Instructions

Pre-heat oven to 350℉. Line a baking sheet with parchment paper.
Measure flour, espresso powder, baking soda, baking powder, and salt into a small bowl. Set bowl aside.
Cream the butter and sugars in a 2-cup liquid measuring cup with an immersion blender, with a beaters attachment, for 1 minute.
Add egg yolk and vanilla. mix for 15 seconds. Add the flour mixture in 3 parts, lightly folding by hand after each addition. Don’t overmix or your cookies will be tough.
Scoop out 2 Tablespoons for each of the six cookies. Roll into a ball and place on the cookie sheet, leaving 2 inches between cookies.
Bake the cookies for 10-12 minutes. The edges will be set, and the centers will appear underbaked. (They will continue to cook on the cookie sheet when removed from the oven.).
Remove from oven and leave on the baking sheet for 5 minutes. Remove to a cooling rack to cool completely.

Notes

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition