Ultimate Chocolate Chip Cookie Recipe – Coffee & Vanilla Infused

Last Updated on 6 months ago by Neha Deshmukh

Ultimate Chocolate Chip Cookie Recipe – Coffee & Vanilla Infused

Hey everyone! If you’re anything like me, a warm, gooey chocolate chip cookie is pure happiness. I’ve been tweaking this recipe for years, and I finally feel like I’ve landed on something truly special. It’s not just any chocolate chip cookie, though – a little coffee and vanilla take these to a whole new level. Trust me, you’ll want to make a double batch! These cookies are perfect with a cup of chai, or even a glass of cold milk.

Why You’ll Love This Recipe

These cookies are seriously addictive. The coffee doesn’t make them taste like coffee, it just deepens the chocolate flavor and adds a subtle warmth. Plus, the vanilla extract really shines through. They’re chewy, slightly crispy around the edges, and packed with chocolate chips. Honestly, what’s not to love? They’re a little bit of comfort in every bite.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 6 ounce (approx. 170g) semisweet chocolate
• 4 tablespoon (57g) unsalted butter
• 2 jumbo eggs
• 1 cup (200g) sugar
• ?? teaspoon (approx. 1 tsp) pure vanilla extract
• 1 teaspoon instant coffee powder
• ?? teaspoon (pinch) salt
• ?? cup (approx. 120g) all-purpose flour
• ?? teaspoon (approx. 1 tsp) baking powder
• 1 cup (approx. 170g) semisweet chocolate chips

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a big difference here.

• Coffee Powder: Don’t skip this! It really enhances the chocolate. I use instant coffee powder because it’s convenient, but you could experiment with finely ground espresso.
• Vanilla Extract: Splurge on the good stuff! Pure vanilla extract makes a world of difference. Imitation vanilla just doesn’t compare. I prefer using a Madagascar Bourbon vanilla for its rich flavour.
• Chocolate: I love using a good quality semisweet chocolate. Ghirardelli or Callebaut are my go-to’s, but any brand you enjoy will work. Using chocolate bars and chopping them yourself gives a lovely rustic look to the cookies.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, melt the chocolate and butter together. You can do this in the microwave in 30-second intervals, stirring in between, until it’s smooth and glossy (about 7 minutes total). Be careful not to burn it!
2. In a separate bowl, beat the eggs and sugar together until they’re light, thick, and pale. This usually takes about 5 minutes with an electric mixer. You want it to be nice and fluffy.
3. Now, stir in the vanilla extract, coffee powder, and a pinch of salt into the egg mixture.
4. Gently fold the melted chocolate mixture into the egg mixture using a rubber spatula. Be gentle – you don’t want to deflate all that air!
5. In a separate bowl, sift together the flour and baking powder. Then, gradually add it to the wet ingredients, mixing until just combined. Don’t overmix!
6. Stir in those glorious chocolate chips.
7. Now, this is important: chill the dough in a shallow dish for at least 45 minutes. This helps prevent the cookies from spreading too much.
8. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop out 2-tablespoon portions of dough onto the baking sheets, leaving about 2 inches between each cookie.
10. Bake for 10-12 minutes, or until the edges are golden brown and the tops look slightly cracked.
11. Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely. (If you can resist eating them all right away, that is!)

Expert Tips

• Don’t Overbake: Slightly underbaked cookies are the best cookies! They’ll continue to set up as they cool.
• Parchment Paper is Your Friend: It prevents sticking and makes cleanup a breeze.
• Room Temperature Ingredients: While not crucial, using room temperature eggs helps everything blend together more easily.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use an egg replacer (like flax eggs) for the eggs.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that already contains xanthan gum.
• Spice Level: Add a tiny pinch of cayenne pepper to the dough for a subtle kick. My friend, Priya, swears by this!
• Festival Adaptations: These make amazing gifts! Package them up in pretty tins or cellophane bags with a ribbon for Diwali or Christmas.

Serving Suggestions

These cookies are fantastic on their own, but they’re even better with a glass of cold milk, a cup of hot chai, or even a scoop of vanilla ice cream. They’re also perfect for dunking!

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the dough for up to 2 months. Just thaw it in the refrigerator overnight before baking.

FAQs

• What type of chocolate is best for these cookies? I recommend semisweet, but you can use milk chocolate or dark chocolate depending on your preference.
• Can I make this dough ahead of time? Absolutely! You can chill the dough for up to 24 hours.
• How long will the dough keep? In the fridge, up to 24 hours. In the freezer, up to 2 months.
• How do I prevent my cookies from spreading too thin? Chilling the dough is key! Also, make sure you’re measuring your ingredients accurately.
• What’s the purpose of chilling the dough? It helps the butter solidify, which prevents the cookies from spreading too much and gives them a chewier texture.
• Can I use brewed coffee instead of instant coffee powder? You can, but you’ll need to reduce the amount significantly (about 1 tablespoon of strong brewed coffee). Be careful not to add too much liquid!

Enjoy baking (and eating!) these cookies. Let me know how they turn out in the comments below!