Coffee chip cookies
Updated: Jun 10
These coffee chip cookies have the perfect balance of coffee and sweetness, with chocolate in every bite. You can use your favorite cold brew concentrate, or espresso, paired with your choice of chocolate and brown butter for an all around delicious cookie experience,
Browning your butter brings an added nutty flavor that pairs so well with the coffee. Though it's an added step, it's one that is well worth it. It does mean that the two hour chill time is extra important to ensure you have a firm dough before your cookies hit the oven. If you want to skip this, you can use melted butter instead and your cookies will still be absolutely delicious.
Your choices of chocolate are almost endless with this cookie. I've tried them with the semisweet super cookie chips from Guittard and with a chopped semisweet chocolate from Callebaut, and both were fantastic. I also think chopped dark chocolate or chips would work really well in this cookie, and the coffee just helps to bring out the chocolate flavor regardless of your choice. The side by side photos below show a cookie made with espresso and chopped chocolate on the left, and on the right one made with the super cookie chips and cold brew concentrate - and I can guarantee, both had a perfect amount of chocolate and a great texture. My preference for chocolate is to do a mixture of chopped and chips!
I am a huge fan of Grady's Cold Brew - I make their concentrate at home and have it almost every morning for my daily cup of cold brew. I used it for these cookies and it was the perfect pairing, but I also tried these cookies out with espresso and that was delicious too. One of my favorite parts about this recipe is the options for customization, you can pick the type of cold brew concentrate you like best or go with a special type of espresso and of course we already covered our chocolate options. Just know that all of these options will lead to a delicious cookie!
When it comes to measuring out your dough, I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo. You can also use a large spoon, but this cookie dough is a bit wet so a scoop is really helpful for getting more even scoops.
1 stick (1/2 cup) unsalted butter, browned 113g
2 tablespoons cold brew concentrate or espresso, room temperature
1/2 cup light brown sugar 96g
1/4 cup granulated sugar 48g
1 teaspoon vanilla extract
1 large egg yolk
1 1/4 cup all purpose flour 150g
1/2 teaspoon baking soda
1/4 teaspoon salt
6-8 oz (1 - 1 1/3 cup) semisweet or dark chocolate
Total time: 3 hours including chill time
Prep time: About 20 minutes
Chill time: 2 hours
Bake time: 9-12 minutes
Spatula (or large spoon)
Scooper (2 1/2 to 3 tablespoons)
Nonstick heavy bottomed pot
Large, heat proof bowl
Cooking instructions: First, brown your butter. If your butter is cold, cube it - if it's at room temperature no need to cut it into smaller pieces. Place your butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low to medium heat. After it melts, you'll hear it begin to crackle. Stir and continuously swirl the melted butter and watch it carefully as it can burn easily. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a large, heat proof bowl. Set your bowl aside to cool slightly.
While your butter cools slightly, prepare your chocolate and measure out your dry ingredients. If you're using bars of chocolate instead of chips, chop them to your liking - personally, I love to use a mixture of chips and chopped chocolate. In a medium bowl, measure and combine your dry ingredients - flour, baking soda and salt. Set everything aside.
Now, return to your browned butter and first add in your room temperature cold brew or espresso. Mix together and then add in both sugars and continue to mix until fully combined.
Add in your vanilla extract and egg yolk. Continue to stir until your mixture is thickened and smooth.
Using a spatula, fold in your pre measured dry ingredients (flour, baking soda and salt). Once your dough is about halfway formed, add in most of your chocolate, reserving some to top your cookie scoops with later. Continue to mix until your dough is just formed and your chocolate is evenly dispersed.
Onto lined cookie sheets (I used parchment paper) use a cookie scoop or large spoon to portion out your dough. It should make about 10 cookies, 2 1/2 - 3 tablespoons per cookie. Chill your dough for up to two hours or until firm. Note: if you plan to chill your dough any longer, don't scoop it and instead cover your bowl of cookie dough and chill up to 24 hours, then let your dough come to room temperature before scooping.
Once your dough is chilled, preheat your oven to 350 degrees. Bake your cookies for 9-12 minutes, allow to cool slightly and enjoy!
Additional cooking and storing information: If you bake the whole batch at once, you can store the baked cookies in an airtight container once cooled for a few days. I recommend only baking the amount of cookies you want to eat that day though, because you just cannot beat the experience of fresh baked cookies. I have eaten one a day later though, and it still does taste delicious. To refresh them, pop a cookie or two into the microwave for about 10 seconds.
If you want to save some of your dough to bake later, you can place some or all of your scooped cookie dough onto a baking sheet and place into the freezer for 12-24 hours after chilling in the fridge. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for 12-15 minutes.
Carb and serving info:
Servings: 10 cookies
Carbs for full recipe (6 oz of chocolate): 367
Carbs per serving with 6 oz of chocolate (1 of 10): 37
Carbs for full recipe (8 oz of chocolate): 403
Carbs per serving with 8 oz of chocolate (1 of 10): 40
Carbs from chocolate (6 oz semisweet): 102
Carbs from chocolate (8 oz semisweet): 136
Carbs from cold brew concentrate or espresso: .5
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.