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A very closeup overhead image of coffee cookies stacked together.
4.86 from 7 votes

Chewy Coffee Cookies

Yield: 26 cookies
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
If you're a coffee-lover, you're going to want to make these cookies ASAP. They're mixed with cardamom, cinnamon, and vanilla for a little warmth and extra flavor. And, they're super chewy and great any time of the year!

Ingredients

  • 2 1/4 c all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 c unsalted butter, softened
  • 3/4 c brown sugar
  • 3/4 c white sugar, divided
  • 1 egg
  • 1 tsp vanilla extract
  • 2 Tbs instant coffee

Instructions 

  • Preheat the oven to 350°F. Adjust the rack to the middle position. Line two sheet pans with parchment paper.
  • In a small bowl, whisk together the flour, baking powder, baking soda, table salt, cinnamon, and cardamom. Set aside.
  • In a large bowl, cream the butter, brown sugar, and 1/2 cup of white sugar until light and fluffy, 2-3 minutes. Add the egg, vanilla extract, and instant coffee until thoroughly mixed.*
  • Add the flour mixture in two batches just until the dough comes together. Avoid overmixing or you will end up with tough cookies. At this point, you can cover the bowl and refrigerate the dough for 1 hour or up to two days to let the flavor and color develop. This is totally optional!**
  • Roll the dough into 1 1/2-2 Tablespoon balls.*** Roll each dough ball in the remaining 1/4 cup of white sugar. Place 6 balls on each sheet pan, leaving 3-4 inches between each ball (they will spread out quite a bit).
  • Bake the cookies for about 7 minutes, until the cookies are puffy in the center. Using oven mitts, grip the sides of the sheet pan and give the sheet pan a few firm taps against the oven rack until the edges are wrinkly and the centers of the cookies fall and flatten. Flip the pan and bake the cookies for another 1-2 minutes, until the cookies are spread out, the edges are golden brown, and the centers are just slightly underdone****. Remove the cookies from the oven, and give them another tap against a counter or another firm surface until the edges are wrinkled the centers are flat and crinkled.
  • Allow the cookies to cool on the sheet pan for about 5-10 minutes. Then, transfer them to a cooling rack to cool completely.

Notes

*A note on the instant coffee: Adding the instant coffee straight to the dough will leave little bursts of coffee flavor! If you don't want those little chunks, mix the instant coffee with 2-3 tsp. of water just until the coffee is dissolved. Avoid adding too much water or it will affect the texture of the cookies.
**A note on chilling the dough: You definitely do not have to chill the dough if you don't want to. The cookies will still come out amazing! But, if you want to develop the flavors and color a bit, letting them chill for a few hours or up to 2 days will just deepen the flavor a bit. Plus, it's a great make-ahead option!
***A note on cookie size: I use a #60 cookie scoop, scoop out two balls of dough, and roll them together to create one big cookie dough ball that is about 1 1/2 Tablespoons of dough total.
****A note on baking: Don't worry about slightly underbaking the cookies, because the residual heat from the sheet pan will continue baking them. Underbaking them just slightly will create a chewy flavor!
Cuisine: American
Course: Dessert
Serving: 1cookie, Calories: 143kcal, Carbohydrates: 18.3g, Protein: 1.4g, Fat: 7.4g, Saturated Fat: 4.6g, Cholesterol: 25mg, Sodium: 125mg, Potassium: 34mg, Fiber: 0.4g, Sugar: 9.9g, Calcium: 14mg, Iron: 1mg
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