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.
Ingredients
Wet
- ½ cup unsalted butter room temperature
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
Dry
- 1 ¾ cup gluten free all purpose baking flour can sub regular
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons instant coffee powder
- ⅔ cup semi-sweet 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 20-30 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
