It really doesn’t matter if you like coffee or not. When you add coffee extract to chocolate chip cookies, it doesn’t make them taste like a cup of joe, it simply intensifies and deepens the richness of the chocolate.
Sneaky thing that coffee extract.
If you need a flour-free chocolate chip cookie, here’s a flourless peanut butter chocolate chip recipe that you can add a little coffee extract to. (pictured below)
Chocolate Chip Cookies
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, softened to room temperature , (1 stick)
- ½ cup sugar
- ½ cup brown sugar
- 1 egg, large
- 1 teaspoon coffee extract, optional
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips
- Heat oven to 350°F. Line baking sheets with parchment paper.
- In a small bowl combine flour, soda and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat softened butter.
- Add white and brown sugars and beat on medium-high until fluffy, approximately 4 minutes.
- Add egg, vanilla and coffee extract. Beat until combined.
- Turn the mixer speed down to low and gradually add the flour mixture in 3 small batches, turning off mixer after each addition to scrape down the sides.
- Fold in the chocolate chips.
- Using a cookie scoop or two spoons, drop dough by teaspoonfuls onto cookie sheets (12 on each sheet).
- Bake 12-15 minutes or until cookies are golden brown around the edges. The centers will look a little soft. Remove from oven and cool in pans a few minutes before transferring to cooling racks. Store at room temperature in an airtight container.
All text and images © Staci Mergenthal • Random Sweets