Is That Coffee in Your Chocolate Chip Cookies?
![](https://randomsweets.com/wp-content/uploads/2013/07/intense-chocolate-chip-cookies_6020.jpg)
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.
![](https://randomsweets.com/wp-content/uploads/2013/07/intense-chocolate-chip-cookies_6020-858x1024.jpg)
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)
![plate of flourless peanut butter chocolate chip cookies](https://randomsweets.com/wp-content/uploads/2020/03/flourless-cookies_4L9A0020-copy-1024x683.jpg)
Sweet wishes,
![signature](https://randomsweets.com/wp-content/uploads/2010/11/staci.jpg)
Chocolate Chip Cookies
How do you improve a classic? Adding coffee extract to chocolate chip cookies intensifies and deepens the richness of the chocolate.
Ingredients
- 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
Instructions
- 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.
Notes
If you have time, I recommend you put the dough in a covered container and let it sit in the refrigerator for 24-48 hours. The flavors meld together in a way that only scientists can explain and only cookie lovers can appreciate. Or, do what I do. Make half a dozen cookies right now to satisfy your craving and then bake the rest in a day or two.
Nutrition
Calories: 176kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 83mgPotassium: 101mgFiber: 1gSugar: 14gVitamin A: 134IUCalcium: 16mgIron: 1mg
![](https://randomsweets.com/wp-content/uploads/2022/07/RS_1COLOR-300x75.jpg)
All text and images © Staci Mergenthal • Random Sweets
Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife
These look so good! I love homemade chocolate chip cookies!
Looks delicious! Great tip with the coffee too. 🙂
Thanks, Ev!