Chocolate Chip Coffee Cookies
by: claire cary
These chocolate chip coffee cookies are buttery, perfectly sweet with crisp edges and chewy centers. They're easy to make, and can be made both gluten and dairy free.
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12
Ingredients
Wet
- ½ cup butter room temperature
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
Dry
- 1 ¾ cup gluten free all purpose flour can sub regular
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons instant coffee powder
- ⅔ cup chocolate chips
Instructions
- Add the softened butter and both sugars to a bowl or bowl of a stand mixer.
- Cream together for 1 minute.
- Add in the egg and vanilla and beat until well combined.
- Add in the dry ingredients aside from the chocolate chips, making sure to spoon and level the flour.
- Mix until combined, then fold in the chocolate chips.
- Place the dough in the fridge to chill for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop the dough using a 2 tablespoon scoop and place on a baking sheet lined with parchment paper, keeping enough space between each cookie.
- Press a few extra chocolate chips on top of each cookie.
- Bake for 12-15 minutes or until the edges are golden brown, they will continue to firm as they cool.
- Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
You can use dairy free or regular butter here.
To make these vegan, I suggest subbing the egg for either a flax egg, apple sauce or a store bought egg replacer. If using the flax egg, simply whisk 1 tablespoon of ground flax seeds with 3 tablespoons of water and set aside to thicken.
Serving: 1cookie / Calories: 204kcal / Carbohydrates: 31g / Protein: 3g / Fat: 11g / Saturated Fat: 3g / Fiber: 2g / Sugar: 21g
