Chewy Coffee Chocolate Chip Cookies (No Chill!) Recipe
These Chewy Coffee Chocolate Chip Cookies combine the rich flavors of espresso and chocolate in a soft, chewy cookie that requires no chilling time. Perfect for coffee lovers craving a sweet treat with a hint of bold espresso flavor, these cookies are quick to prepare and bake to perfection with a slightly underdone center for ultimate chewiness.
- Prep Time: 10 minutes
- Cook Time: 8-11 minutes per sheet
- Total Time: 25 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ⅔ cup (140 g) butter, softened (regular or vegan)
- 1 egg
- 1½ teaspoons vanilla bean paste
- 1½ Tablespoons (21 ml) boiling water
Sugars
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
Flavorings
- 4 teaspoons (4 g) instant espresso powder
Dry Ingredients
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups + 2 Tablespoons (266 g) all-purpose flour
Chocolate
- ½ cup semisweet chocolate chips or chopped chocolate (regular or vegan), plus more for topping if desired
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the espresso liquid: Combine the instant espresso powder with 1½ tablespoons of boiling water in a small bowl, stirring until dissolved. If using an espresso machine, brew and measure out 1½ tablespoons of espresso. Set aside to cool slightly.
- Cream butter and sugars: In a mixing bowl using a standing mixer or handheld mixer, beat the softened butter with both the granulated sugar and light brown sugar until the mixture is light in color and fluffy, about 1-2 minutes. This aerates the butter for a tender cookie.
- Add wet flavorings: Mix in the egg, prepared espresso liquid, and vanilla bean paste until just combined, ensuring the liquid ingredients are fully incorporated into the creamed butter and sugar.
- Mix dry ingredients: Add the all-purpose flour, salt, and baking soda to the wet mixture. Mix on low speed just until the last bits of flour disappear—overmixing can toughen the cookies.
- Incorporate chocolate chips: Stir in the semisweet chocolate chips or chopped chocolate evenly into the dough.
- Portion the dough: Using a cookie scoop or your hands, form dough balls approximately 1.5 tablespoons each. Place them spaced 3-4 inches apart on the prepared baking sheets. Optionally, press a few extra chocolate chips on top of each dough ball for visual appeal.
- Bake the cookies: Bake one sheet at a time in the preheated oven for 8 to 11 minutes, or until the edges appear set and the centers still look slightly underdone. This ensures the chewy texture.
- Optional chocolate topping and handling puffed cookies: If the cookies puff up too much during baking, gently but firmly tap the baking sheet on the counter immediately after removing from the oven to flatten them slightly. For extra chocolate indulgence, sprinkle finely chopped or shaved chocolate in the center of each warm cookie.
- Cooling: Allow the cookies to cool on the baking sheet for 10 minutes to set up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Using instant espresso powder gives the cookies a concentrated coffee flavor without adding liquid volume, ensuring the dough consistency remains perfect.
- If you don’t have instant espresso powder, very strong brewed espresso can be substituted but reduce other liquid slightly to compensate.
- For vegan cookies, use a plant-based butter and egg substitute such as a flax egg or commercial flax/egg replacer.
- The cookies bake up soft and chewy when slightly underbaked in the center; avoid overbaking to maintain this texture.
- Chilling the dough is not needed, making this a perfect quick-bake recipe.
