Chocolate and coffee are always popular, so why not combine them into chocolate coffee cookies? Around the holiday season, I do a fair amount of baking – for gifts, parties and family. Cookies are always part of the plan, and we have a wide mix of family favorites from over the years. These coffee flavored cookies include cocoa in the dough, combined with semi sweet or dark chocolate coating. You can use chips, chunks or a broken up chocolate bar – your choice.
Chocolate Coffee Cookies
I use instant coffee, but if you want your cookies to be a little more high octane, you can use espresso powder. This year I used Mount Hagen Organic Freeze Dried Instant Coffee, and was surprised by the kick. I had two small cookies after supper and was up half the night, so be warned.
For more “coffee” and less “chocolate”, stick to one tablespoon cocoa. (I prefer two, but I mention using on in the video.) Two tablespoons of dark cocoa powder gives the cookies a deeper color, closer to a real coffee bean. Airbake cookie sheets are helpful, since it's a little tricky to tell when a dark cookie is done baking, but not not absolutely necessary. Just watch your timer and don't burn the cookies.
The coconut oil helps the melted chocolate to flow more easily for coating the chocolate coffee cookies. If your melted chocolate is still a little thick, it's okay to add a little more oil. I prefer unrefined coconut oil for the slight coconut flavor. Always melt your chocolate gently with low heat. If you crank up the heat too much, your chocolate can seize into a hard lump and become unusable.Print
Chocolate Coffee Cookies
Chocolate Coffee Cookies – These coffee flavored cookies include cocoa in the dough, combined with semi sweet or dark chocolate coating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 48 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 2 teaspoons instant coffee crystals
- 2 tablespoons milk
- 3/4 cup butter, softened
- 1 three ounce package of cream cheese, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cocoa
- 1/2 cup chocolate chips or chocolate chunks
- 1 teaspoon coconut oil
- Combine the coffee crystals and milk. Stir until the coffee crystals dissolve. If your coffee is older and doesn't dissolve easily, warm the milk a bit. Set aside.
- In a large mixing bowl, mix butter and cream cheese until well blended. Add brown sugar, vanilla, and milk-coffee mix to the butter mixture. Stir until well combined. Add flour and cocoa and stir until blended. Cover and chill for one hour, or until dough is firm and easy to handle.
- Preheat oven to 350°F. Shape dough into 1 inch ovals. Press a notch in each cookie with a chopstick (or something similar) so that it resembles a coffee bean.
- Place cookies one inch apart on baking sheets with parchment paper.
- Bake for 9 to 11 minutes or until edges are firm and bottoms are a bit darker. Transfer cookies to a wire rack to cool. You can leave these “as is”, but I recommend half dipping them in chocolate.
- To prep chocolate for dipping, melt chips together with coconut oil in a small saucepan. Dip cookies one at a time until about 1/3 to 1/2 covered, and place on wax paper or freezer paper to set. To speed chocolate set, place dipped cookies in a cool area or in the refrigerator. Makes about 48 cookies.
Keywords: cookies, coffee, chocolate
Cookie Baking Tips
- Set out butter in a covered container at room temp the night before baking to allow it to soften evenly.
- To measure flour more evenly, use the “scoop, level, pour” method. Scoop your flour, level the top with a butter knife, and pour it into your dough.
- Watch for lumps in your brown sugar and cocoa. Sift before use, if needed.
- If a recipe uses a lot of eggs, add them one or two at a time for easier mixing.
- If a recipe uses several cups of flour mixture, add it a little at a time to prevent flour spilling all over.
- Line baking sheets with parchment paper or silicon baking mats to keep cookies from sticking and make cleanup a breeze.
- Keep cookies roughly the same size, and space them evenly on the pan. This helps to promote even baking.
- Keep in mind that cookies will continue cooking for a short time after they are removed from the oven. Cookies that are already hard when you take them out may be “one tough cookie” by the time they've cooled enough to eat. Slightly soft cookies will firm up as they cool.
- Allow cookies to cool completely before dipping in chocolate. The chocolate mix won't stick well to warm cookies.
- Store cookies in an airtight container with sheets of wax paper between layers so they do't stick together. Keep at room temp for up to a week, or freeze for longer storage.
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