Coffee Cookies
Get your coffee fix in cookie form with this Coffee Cookies recipe that is like a latte in cookie form. Made with rich espresso powder and malted milk powder, these soft and chewy cookies are a great alternative to the classics.
Servings 16
Calories 185kcal
Ingredients
Coffee Cookie Dough
- 3 grams / 1 teaspoon instant coffee
- 65 grams / 2.3 ounces butter melted
- 70 grams / ⅓ cup brown sugar
- 30 grams / 2 tablespoons superfine/caster sugar
- 27 grams / ½ large egg room temperature & lightly whisked
- ½ teaspoon vanilla extract
- 133 grams / ¾ cup + 1 ½ tablespoons plain flour
- 3 grams / ⅔ teaspoon baking powder
- 1 gram / ¼ teaspoon baking soda
Malted Milk Cookie Dough
- 5 grams / 1 teaspoon malted milk powder
- 65 grams / 2.3 ounces butter melted
- 70 grams / ⅓ cup brown sugar
- 30 grams / 2 tablespoons superfine/caster sugar
- 27 grams / ½ large egg room temperature & lightly whisked
- ½ teaspoon vanilla extract
- 133 grams / ¾ cup + 1 ½ tablespoons plain flour
- 3 grams / ⅔ teaspoon baking powder
- 1 gram / ¼ teaspoon baking soda
- ¼ teaspoon sea or kosher salt
Coating
- 50 grams / ¼ cup superfine/caster sugar
Instructions
Coffee cookie dough
- For the coffee cookie dough, pour your melted butter into a medium mixing bowl and toss in the espresso powder, setting the bowl in the fridge to help set the butter.
- Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
- Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the ½ egg and vanilla extract continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
- Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
Malted milk cookie dough
- Meanwhile, for the malted milk cookie dough, pour your melted butter into a medium mixing bowl and toss in the malt powder, setting the bowl in the fridge to help set the butter.
- Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
- Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the ½ egg and vanilla extract continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
- Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
- Lightly press the two doughs together and roll into a ball in your hands.
- Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Coating and baking
- Toss a cookie into the sugar coating and toss to coat fully.
- Place onto your baking tray allowing ensuring there is 1 ½ inches between each cookie.
- Bake for 11 minutes until lightly golden on the edges.
- Remove and allow to cool on the baking tray for 5 minutes before transferring onto your cooling rack.
- Serve up with a glass of milk.
- Dig in!
Notes
- Espresso powder: Espresso powder gives a real full on flavor without adding much moisture.
- Malted milk powder: Like the creamy flavor in your favorite milky coffee, this powder adds a depth of flavor complimentary to the coffee, you could replace with milk powder, if you prefer.
- Scoop: A plain old teaspoon works here as these are medium cookies. Though if you want a really consistent portion of dough, each portion weighed 20 grams, on a scale.
- Freezing your dough or cookies: You can freeze both the dough and baked Coffee Cookies. Just make sure to wrap them tightly or place them in an airtight container before freezing. Baked cookies will keep for 3 months in the freezer.
Baking from frozen: Simply place frozen cookie dough onto a lined baking tray into a preheated oven and bake for 18 minutes or until golden. - Adding mix-ins: Feel free to customize your cookies with chocolate chips, chopped nuts, or even white chocolate chunks.
- Staying fresh: If kept covered in a container, these cookies will be good for up to 1 week.
Nutrition
Calories: 185kcal