Elevate Your Coffee Break: The Ultimate Brown Butter Chocolate Chip Coffee Cookies Recipe
Jump to Recipe
Prepare your taste buds for an extraordinary treat! These Chocolate Chip Coffee Cookies are not just cookies; they are a delightful fusion for any coffee enthusiast and dessert lover. Imagine a perfectly baked cookie: wonderfully crisp edges giving way to a luxuriously soft and chewy center, each bite bursting with the rich, aromatic notes of espresso harmoniously blended with the sweet indulgence of melted chocolate chips. This recipe takes classic chocolate chip cookies to an entirely new level by incorporating the deep, nutty flavor of browned butter and a generous dose of instant espresso powder, transforming a simple dessert into an unforgettable gourmet experience.
What makes these cookies truly special is the thoughtful combination of techniques and ingredients. Browning the butter adds an incredible depth of flavor that a regular melted butter simply can’t achieve, infusing the dough with a warm, toasted, caramel-like essence. The espresso powder doesn’t just add a coffee kick; it also enhances the chocolate flavor, making it taste even richer and more profound. Despite their sophisticated flavor profile, these cookies are surprisingly simple to whip up. You won’t need any fancy equipment – just a single bowl and a spatula are sufficient to create these incredibly delicious, chocolate-studded masterpieces. They are designed for ease without compromising on taste or texture, making them perfect for both seasoned bakers and beginners alike.
If you’re constantly seeking new and exciting dessert ideas, especially those featuring bold flavors like coffee and chocolate, these homemade espresso cookies are a must-try. They are fantastic for a morning coffee break, an afternoon pick-me-up, or a comforting dessert after dinner. Their irresistible aroma and satisfying chewiness will make them an instant favorite in your household. Get ready to impress yourself and your loved ones with these remarkably flavorful and easy-to-make cookies!
For more irresistible cookie and dessert recipes, be sure to explore our Oreo Layer Cake with Cream Cheese Frosting, a decadent treat for any occasion; our delightful Nutella Peanut Butter Cookies, which offer a perfect blend of nutty and chocolatey goodness; and for the purists, The Best Chocolate Chip Cookies recipe, a timeless classic done right.
[feast_advanced_jump_to]
Why These Chocolate Chip Coffee Cookies Are a Must-Bake
- Effortlessly Simple to Make: Forget about needing multiple mixing bowls or a stand mixer! This recipe for chocolate chip coffee cookies is designed for maximum flavor with minimal effort. All you require is a single bowl and a spatula to mix the dough, making cleanup a breeze and the baking process genuinely enjoyable. It’s the perfect recipe for a spontaneous baking session or for getting the kids involved in a fun and rewarding kitchen activity.
- Unbeatable Texture: Crispy Edges, Soft, Chewy Center: Achieving the perfect cookie texture is an art, and these cookies master it beautifully. They boast wonderfully crispy edges that provide a satisfying crunch, seamlessly transitioning into an incredibly soft, thick, and wonderfully chewy center. This delightful contrast in texture ensures every bite is a pleasure, offering that sought-after “bakery-style” cookie experience right in your own kitchen. The thick centers also make them incredibly satisfying.
- Deep, Rich Espresso Flavor: If you’re a true coffee connoisseur, these espresso-infused cookies are your dream come true. They are generously infused with rich espresso powder, delivering a bold and authentic coffee flavor that perfectly complements the sweetness of the chocolate. The espresso doesn’t just add flavor; it also subtly enhances the chocolate, making it taste even more intense and luxurious. This isn’t just a hint of coffee; it’s a celebration of it, making these cookies an ideal companion for your morning or afternoon coffee.
- Elevated by Brown Butter: The secret weapon in this recipe is undoubtedly the browned butter. This simple step elevates the entire cookie by adding a complex, nutty, and caramel-like depth of flavor that takes these cookies from delicious to absolutely extraordinary. It introduces a sophisticated warmth that regular butter simply can’t replicate, making these cookies truly stand out and giving them a gourmet touch.
- Chunks of Decadent Chocolate: We don’t skimp on the chocolate! These cookies are loaded with generous chunks of semi-sweet chocolate (or chocolate chips, if preferred). As the cookies bake, these chocolate pieces melt into luscious puddles, creating pockets of rich, gooey sweetness that perfectly balance the bold coffee flavor. The combination of rich espresso and melty chocolate is simply divine and utterly irresistible.
Key Ingredients for Phenomenal Coffee Cookies
Creating these divine chocolate chip coffee cookies relies on a few key ingredients, each playing a crucial role in achieving their unique flavor and texture. Understanding why each ingredient is important will help you bake them to perfection every time. Pay close attention to the details, as quality ingredients make a significant difference in the final taste. For a complete and detailed list of all ingredients and their exact measurements, please refer to the comprehensive recipe card located at the bottom of this page.
- Espresso Powder: This is where the magic happens for our intense coffee flavor! For the most authentic and robust coffee flavor, we highly recommend using instant espresso powder rather than regular instant coffee. Espresso powder is much more concentrated and finely ground, allowing it to dissolve quickly and integrate seamlessly into the dough without adding excess liquid or a gritty texture. I personally use Nescafe Gold espresso powder because it’s made from 100% Arabica beans, ensuring a rich, smooth flavor that truly shines through in the baked cookies and enhances the chocolate beautifully.
- Butter: Not just any butter, but browned butter! This simple technique is an absolute game-changer for these cookies. By slowly cooking the butter, you toast the milk solids, creating a wonderfully nutty, caramelized flavor that adds incredible depth and complexity. It introduces a warm, sophisticated undertone that elevates the entire profile of the cookie, making it taste richer and more gourmet. Make sure to brown it to a deep amber, then cool it down completely to room temperature before mixing with the sugars. This cooling step is essential for the texture of the cookies.
- Brown Sugar: The choice of sugar significantly impacts the cookie’s texture. Brown sugar is vital for achieving that desirable soft and chewy center. Its molasses content not only adds a lovely caramel note to the flavor profile but also contributes essential moisture to the cookie dough. This extra moisture helps keep the cookies soft, moist, and prevents them from drying out, resulting in a wonderfully tender and satisfying chew. Always use fresh, packed brown sugar for the best results.
- Granulated Sugar: While brown sugar provides chewiness, granulated sugar contributes to the perfectly crispy edges and the overall slight spread of the cookie. The careful combination of both sugars creates a balanced texture, ensuring you get both that satisfying crispness and a soft, moist interior in every bite. This blend is key to the cookie’s structural integrity.
- Chocolate: For the ultimate chocolate experience in these coffee cookies, we recommend using semi-sweet dark chocolate. You have the choice of either chopping a high-quality chocolate bar into rustic chunks or using good-quality chocolate chips. Chopping a bar often results in uneven pieces, which create beautiful, varied pockets of melted chocolate throughout the cookie, offering different textures in each bite. Semi-sweet chocolate provides a perfect balance, complementing the espresso without being overly sweet. Darker chocolate can also be used if you prefer a less sweet, more intense chocolate flavor, or a mix of milk and dark for added complexity.
- All-Purpose Flour: The foundation of our cookie structure. It provides the necessary bulk and gluten development. It is crucial to measure your flour correctly, ideally by weight using a kitchen scale, to avoid dense or dry cookies. Too much flour is a common pitfall in baking, so accuracy here is paramount.
- Baking Soda & Baking Powder: These leavening agents work in tandem to give the cookies their perfect rise and spread. Baking soda reacts with the acidic brown sugar, while baking powder provides an extra lift, contributing to the thick, chewy texture and preventing them from becoming flat.
- Salt: A crucial ingredient that often gets overlooked, but essential for balancing flavors. Salt balances the sweetness and enhances all the other flavors, particularly the chocolate and coffee. Don’t skip it, and consider a sprinkle of flaky sea salt on top for an extra burst of flavor and a beautiful, professional finish.
- Egg & Vanilla Extract: The large egg binds the ingredients, adds richness, and contributes to the chewiness of the cookie. Ensure your egg is at room temperature for better emulsification with the butter and sugars, leading to a smoother, more homogenous dough. Pure vanilla extract provides a warm, aromatic baseline that complements both the bold coffee and rich chocolate flavors beautifully.
Effortless Step-by-Step Instructions to Bake Your Cookies
Making these delicious Espresso Cookies is incredibly straightforward and doesn’t require any specialized baking skills or equipment. You’ll be amazed at the professional-quality results you can achieve with just a spatula and a mixing bowl. Follow these detailed steps to create your perfect batch of chocolate chip coffee cookies. Each step is designed to be easy to follow, ensuring a successful and enjoyable baking experience. The complete recipe, including precise measurements and quantities for all ingredients, can be found in the dedicated recipe card further down on this page.
STEP 1: Begin with Brown Butter & Espresso Infusion. In a medium-sized, light-colored saucepan (a light-colored pan helps you monitor the browning process effectively), add the unsalted butter. Melt the butter over medium-high heat. Continue to cook, stirring occasionally, until the butter turns a beautiful golden brown and smells wonderfully nutty, with small brown bits forming at the bottom of the pan. This process typically takes about 8-10 minutes. As soon as it reaches this stage, immediately remove it from the heat to prevent it from burning. Stir in the instant espresso powder until it’s fully dissolved. Pour this aromatic browned butter mixture (making sure to scrape out all those flavorful brown bits from the bottom of the saucepan – they carry the most intense nutty notes!) into a separate heatproof bowl. Allow the mixture to cool down completely to room temperature. To speed this up, you can place the bowl in the refrigerator for about 30-35 minutes, stirring occasionally to ensure even cooling and to achieve a soft, spreadable consistency.
STEP 2: Creaming the Sugars and Wet Ingredients. Once your browned butter-espresso mixture has cooled to room temperature (it should be slightly solidified but still soft, similar to softened butter), add both the granulated sugar and the light brown sugar to the bowl. Using your sturdy spatula, vigorously stir and cream these sugars together with the butter for about 1 minute. This ensures the sugars are well incorporated and begin to dissolve, creating a smoother dough base. Next, crack in the large, room temperature egg and add the pure vanilla extract. Mix well with the spatula until everything is just combined and the mixture appears smooth. Be careful not to overmix at this stage, as overmixing can lead to tougher cookies.
STEP 3: Incorporate Dry Ingredients and Chocolate. In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Gradually add these dry ingredients into the wet mixture in the large bowl. Gently fold them into the wet mixture using your spatula. Mix only until the flour streaks have just disappeared and the dough is cohesive; overmixing at this stage can lead to dense and less tender cookies. Once the dough is almost combined, add your chopped semi-sweet chocolate (or chocolate chips). Fold them in gently until they are evenly distributed throughout the batter. Again, resist the urge to overmix once the chocolate is added to maintain a tender cookie.
STEP 4: Portioning and Chilling the Cookie Dough. Using a 2 tablespoon (approximately 1.3 ounces or 57 grams) cookie scoop, portion out 11 uniform cookie dough balls. The consistency of the dough should allow for easy scooping. Place these pre-scooped cookie dough balls onto a plate or a small baking sheet lined with parchment paper. This chilling step is absolutely crucial for the final texture and appearance of your cookies. Transfer the plate with the cookie dough to the refrigerator and let them chill for a minimum of 2 hours, or ideally, overnight (up to 24 hours for best results). Chilling allows the flavors to meld and deepen, and the butter to solidify, which prevents the cookies from spreading too much during baking and ensures those coveted thick, chewy centers with crispy edges.
Preheat Your Oven: Approximately 30 minutes before you plan to bake, preheat your oven to 175ºC (350ºF) for a conventional oven. This ensures the oven is at the correct, consistent temperature when the cookies go in, which is vital for even baking and proper spread. While the oven preheats, prepare a large baking sheet by lining it with fresh parchment paper.
STEP 5: Baking to Perfection. After the minimum 2-hour chilling period (or overnight for superior results), take your cookie dough balls out of the refrigerator. Arrange about 6 cookie dough balls on the prepared baking tray, leaving ample space (at least 2 inches) between them to allow for proper spreading without merging. Keep the remaining cookie dough balls in the refrigerator while the first batch bakes. Bake for 10-12 minutes. The cookies are done when their edges are lightly golden brown, but their centers still look slightly soft and underbaked. This is the secret to a soft and chewy interior! Once baked, remove the tray from the oven and let the cookies cool directly on the baking tray for 5 minutes. They will continue to set and bake slightly as they cool on the hot pan. After this initial cooling, use a sturdy spatula to carefully lift them onto a wire cooling rack to cool completely. For an extra touch of gourmet flavor and visual appeal, sprinkle them with a pinch of flaky sea salt immediately after they come out of the oven, while the chocolate is still warm and melty. Serve warm or at room temperature and enjoy these exquisite coffee cookies!
Expert Baking Tips for Flawless Cookies Every Time
Achieving bakery-quality chocolate chip coffee cookies at home is entirely possible with a few insider tricks and careful attention to detail. These expert baking tips will guide you to consistently perfect results, ensuring your cookies are always a hit with their ideal texture and flavor. Pay close attention to these details, as they can make a significant difference in the final outcome of your bake.
- Embrace Your Kitchen Scale for Precision: While cup measurements are common, a digital kitchen scale offers unparalleled accuracy. My recipes, by default, are often developed using grams because it is the most precise way to measure ingredients, especially flour. Using a scale eliminates variables like how densely flour is packed, guaranteeing you use the exact amount needed for optimal dough consistency. This precision directly translates to consistent cookie texture – no more dry, dense, or overly-spread cookies! Investing in a good kitchen scale is one of the best things you can do for your baking.
- The Golden Rule: Do Not Overbake Your Cookies: This is arguably the most critical tip for achieving soft and chewy cookies. Overbaking is the quickest way to turn tender cookies into dry, hard pucks. You want to aim for cookies with edges that are just set and lightly golden, while the centers still look slightly soft and underbaked when you remove them from the oven. Remember, cookies continue to bake for a few minutes after they’re taken out, especially while they’re cooling on the hot baking pan. This carryover cooking will set the centers to perfection without drying them out. Trust your instincts – when in doubt, take them out a minute early!
- Light vs. Dark Baking Pans: Understanding the Impact: The type of baking pan you use dramatically affects how your cookies bake. For the best result with soft, evenly baked cookies, always opt for a light-colored aluminum baking pan. Line it with parchment paper for easy release and to promote even heat distribution. Aluminum pans are light in color, which means they reflect heat and bake more gently. This gentle heat results in a softer cookie with less aggressive browning on the bottom. In contrast, darker baking trays absorb more heat, leading to darker, crispier bottoms and a faster bake. If you only have dark pans, you might need to reduce your oven temperature by 25°F (15°C) and keep a closer eye on baking times to prevent over-browning.
- Chill Your Dough: It’s Non-Negotiable: While it might be tempting to skip this step for instant gratification, chilling the cookie dough is essential for several reasons. First, it allows the flavors (especially the browned butter and espresso) to meld and deepen, resulting in a more complex taste. Second, it solidifies the butter, which prevents the cookies from spreading too much in the oven, ensuring they stay thick, chewy, and retain their shape. Third, it allows the flour to fully hydrate, leading to a more tender and cohesive texture. A minimum of 2 hours, or even overnight, will yield the best results for these gourmet chocolate chip coffee cookies.
- Room Temperature Ingredients: Ensure your egg is at room temperature. This helps it emulsify better with the sugars and fats, creating a smoother, more uniform dough. Cold ingredients don’t blend as easily, which can affect the final texture. If you forget to take your egg out ahead of time, you can quickly warm it by placing it (still in its shell) in a bowl of warm (not hot) water for 5-10 minutes.
- Don’t Overmix the Flour: Once you add the flour to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour too much, which can result in tough, dense cookies. Stop mixing as soon as you no longer see streaks of dry flour.
Frequently Asked Questions About These Coffee Cookies
Have questions about making or storing your delicious chocolate chip coffee cookies? We’ve got answers to some of the most common queries to help you achieve baking success and enjoy your treats to the fullest. Whether you’re planning ahead or troubleshooting, these FAQs will guide you.
Absolutely, preparing the dough in advance is a fantastic way to streamline your baking process! Simply scoop the cookie dough into uniform balls as instructed in the recipe. Once portioned, place them in an airtight container or tightly cover them with plastic wrap. Then, store the cookie balls in the refrigerator. They can be safely stored overnight, or even for up to 2-3 days without significant loss of quality. When you’re ready to bake, simply follow the baking instructions provided in the recipe – no need to thaw if baking directly from the fridge, though they might require an extra minute or two in the oven due to their colder temperature.
Yes, freezing cookie dough is an excellent strategy for having freshly baked cookies whenever a craving strikes! Scoop the cookie dough into balls and arrange them on a baking sheet lined with parchment paper. Freeze them until solid (about 1-2 hours) to prevent them from sticking together. Then, transfer the frozen dough balls to a freezer-safe airtight container or a heavy-duty freezer bag. You can store them in the freezer for up to 30 days. When you’re ready to bake, you can either let the cookie balls thaw in the refrigerator overnight before baking as instructed, or bake them directly from frozen. If baking from frozen, add an extra 2-4 minutes to the baking time, keeping a close eye on their doneness, as ovens can vary.
Of course! If you prefer smaller, bite-sized coffee cookies, you can easily adjust the portion size. Use a smaller cookie scoop (e.g., a 1-tablespoon scoop) to portion out approximately 14-16 cookies from the batch. When baking smaller cookies, you will need to reduce the baking time significantly, usually to about 8-10 minutes. Keep a close watch on them, as smaller cookies will bake much faster and can quickly become overbaked if not monitored carefully. The edges should be golden, and the centers still slightly soft.
While semi-sweet dark chocolate (chips or chopped bars) is recommended for its balanced flavor that beautifully complements the espresso, you can certainly experiment! Milk chocolate will yield a sweeter cookie, which some prefer, while bittersweet chocolate will offer a more intense, less sweet chocolate flavor that coffee lovers might adore. You can also mix different types of chocolate for a varied profile, or even add white chocolate chips for a different twist, though the classic semi-sweet chocolate-coffee combination is truly outstanding.
While regular instant coffee can be used in a pinch, instant espresso powder is preferred for its stronger, more concentrated coffee flavor and its finer grind, which dissolves more readily into the dough. If you use regular instant coffee, you might need to use a slightly larger amount (e.g., 1.5 to 2 tablespoons) to achieve a comparable coffee flavor intensity. Additionally, ensure your instant coffee is a fine grind to prevent a gritty texture in your baked cookies. The flavor might also be slightly less robust.
Chilling the dough is a critical step for several reasons. Firstly, it allows the flavors, especially the rich browned butter and robust espresso, to fully meld and deepen, resulting in a more complex and delicious cookie. Secondly, it solidifies the butter in the dough, which prevents the cookies from spreading too much when they hit the hot oven, ensuring thick, chewy centers and perfectly crispy edges. Lastly, chilling allows the flour to fully hydrate, leading to a more tender and consistent texture in the final baked product. Don’t skip this step for the best results!
Storage Tips for Keeping Your Cookies Fresh
Proper storage is key to maintaining the delightful flavor and wonderfully chewy texture of your homemade chocolate chip coffee cookies. While they are undoubtedly best enjoyed fresh from the oven, you can keep them delicious for several days with these simple and effective storage tips, ensuring you can savor them longer.
- Room Temperature Storage: Once completely cooled to room temperature, store your chocolate chip coffee cookies in an airtight container or a sturdy cookie jar. This is essential to prevent them from drying out and helps maintain their signature soft, chewy texture. Stored correctly at room temperature, they are typically best enjoyed within 3-5 days.
- Keep Them Separate: If you’re storing different types of cookies or baked goods, try to keep your coffee cookies in their own container. Stronger flavors, especially coffee, can sometimes transfer between baked goods, altering their individual tastes.
- Freezing Baked Cookies for Longer Enjoyment: For longer-term storage, you can easily freeze the baked cookies. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a freezer-safe airtight container or a heavy-duty freezer bag. If stacking, separate layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 2-3 months. To enjoy, simply thaw them at room temperature for an hour or two, or gently warm them in a microwave for 10-15 seconds or a preheated oven (150°C/300°F) for 5-7 minutes for that freshly baked warmth.
- Revitalize Stale Cookies: If your cookies start to lose their freshness and become a bit firm, a quick trick is to place them in a microwave with a small glass of water (to create some humidity) for 10-15 seconds. The gentle warmth and moisture will help soften them slightly, bringing back some of their original chewiness.
Other Irresistible Cookie Recipes To Try
If you’ve enjoyed these amazing chocolate chip coffee cookies and are looking for more delightful treats to bake, we have a curated selection of other cookie and dessert recipes that are sure to please your palate. Expand your baking repertoire with these fan favorites and discover your next go-to recipe!
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
We truly hope you enjoy baking and devouring these sensational Chocolate Chip Coffee Cookies! Your feedback means the world to us. Make sure to leave a STAR REVIEW in the recipe card below if you loved this recipe – it helps other bakers discover it too! Don’t forget to share your creations on Instagram and tag me @juliemarieeats. For even more delicious inspiration and baking ideas, make sure to follow me on Pinterest.
Chocolate Chip Coffee Cookies
Pin Recipe
Equipment
- Cookie scoops
- Medium saucepan
- Mixing bowl
- Spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 180 g unsalted butter for browning
- 1 tablespoon instant espresso powder or strong instant coffee
- 50 g granulated sugar
- 150 g light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 220 g all-purpose flour measured by weight for accuracy
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt plus flaky sea salt for sprinkling
- 85 g chopped semi-sweet chocolate or chocolate chips
Instructions
- In a medium sized saucepan (preferably light-colored to observe browning), add the butter. Melt it over medium-high heat. Continue to cook, stirring occasionally, until the butter turns golden brown and nutty-smelling, with small brown bits forming at the bottom. This process typically takes about 8-10 minutes. As soon as it reaches this stage, remove it from the heat to prevent burning.180 g unsalted butter
- Pour the browned butter (including all the delicious brown bits, as they hold most of the nutty flavor) into a separate heatproof bowl. Immediately stir in the instant espresso powder until it’s fully combined and dissolved. Place the bowl in the refrigerator for approximately 30-35 minutes, stirring occasionally, until the butter cools down to room temperature and slightly thickens to a soft, spreadable consistency. This cooling step is crucial for the final cookie texture.1 tablespoon instant espresso powder
- Once the browned butter-espresso mixture is at room temperature and soft, add the granulated sugar and light brown sugar to the same bowl. Using a sturdy spatula, vigorously stir and cream them together for about 1 minute until well combined and fluffy.50 g granulated sugar, 150 g light brown sugar
- Add the room temperature large egg and pure vanilla extract to the mixture. Mix thoroughly with your spatula until they are just incorporated and the batter appears smooth. Be careful to avoid overmixing at this stage to prevent dense cookies.1 large egg, 1 teaspoon pure vanilla extract
- In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Gradually add these dry ingredients to the wet mixture in the large bowl. Fold them gently with your spatula until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour are visible. Then, add the chopped semi-sweet chocolate or chocolate chips and fold them in until they are evenly distributed throughout the dough.220 g all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon fine sea salt, 85 g chopped semi-sweet chocolate
- Using a 2 tablespoon (1.3 ounce / approx. 57 g) cookie scoop, portion out 11 uniform cookie dough balls. Place them onto a plate or a small baking sheet lined with parchment paper. Transfer the scooped dough to the refrigerator and allow them to chill for a minimum of 2 hours. For the absolute best flavor development and spread control, chilling them overnight (up to 24 hours) is highly recommended. This step is essential for achieving the perfect thick, chewy texture and preventing excessive spreading during baking.
- About 30 minutes before you intend to bake, preheat your oven to 175ºC (350ºF) for a conventional oven. This ensures the oven is at the correct, consistent temperature when the cookies go in. While the oven preheats, line a large baking sheet with fresh parchment paper.
- Once the dough has chilled for at least 2 hours, arrange 6 cookie dough balls on the prepared baking tray, ensuring there’s enough space (about 2 inches) between each cookie for them to spread without touching. Keep any unbaked cookie dough in the refrigerator until you are ready to bake the next batch. Bake for 10-12 minutes. The cookies are ready when their edges are lightly golden brown, but the centers still appear soft and slightly underbaked – this indicates a perfectly chewy interior.
- After baking, remove the tray from the oven and let the cookies cool on the hot baking tray for 5 minutes. They will continue to firm up and cook slightly during this time. Once they’ve cooled a bit and are stable enough to handle, use a sturdy spatula to carefully transfer them to a wire cooling rack to cool completely. For a final flourish and enhanced flavor, sprinkle them with a touch of flaky sea salt immediately after they come out of the oven, while the chocolate is still warm and melty. Serve warm or at room temperature and enjoy these exquisite coffee cookies!