Coffee and cookies?! Yes! Espresso chip coffee cookies are bursting with that coffee flavor and topped with a touch of sweetness. These large and chewy cookies are a perfect addition to your morning coffee. Feel free to bring some to the coffee lovers of your office to perk them up.
Preheat your oven to 350 degrees Fahrenheit. Prepare a large baking sheet with parchment paper.
In a medium bowl sift together the flour, cake flour, cornstarch, baking powder, baking soda, and salt. Add the instant coffee powder and whisk to combine.
In a large bowl add the unsalted butter, brown sugar, and white sugar. With a hand mixer, beat until light and fluffy.
Add in the egg and yolk, then add the vanilla. Beat until combined.
Add the flour mixture ⅓ at a time until all of the flour is fully incorporated.
Fold in the espresso morsels if you're using them. Stick extra on top if you'd like.
Use a medium cookie scoop to drop dough onto your prepared baking sheet, leaving 2 inches between.
Bake for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a wire rack to finish cooling.
Prepare the thin glaze in a small bowl. Whisk together the powdered sugar, vanilla, and milk.
Drizzle the icing over the cooled cookies. Allow the icing to set before serving.
Notes
Espresso chocolate chip cookies can be made with or without espresso chips - Try adding white chocolate to replicate the "cream" in your coffee. Or go bold with dark chocolate chunks or chips. Or add a smooth chocolate flavor and sweetness with milk chocolate.Press extra chocolate into the top of your cookies before, or even after baking for that "finished cookie" look.For perfect circle cookies, use a large glass or cookie cutter to manipulate the warm cookie into a circle before they cool completely.Underbake - It's okay if you slightly underbake them, they'll continue to cook while they cool. Undercooking just slightly will give you that soft chewy center.Pour your vanilla drizzle into a piping bag or a resealable plastic bag. Cut a small hole in the end so you can control the drizzle without the mess.Storage: Baked cookies will store well in an airtight container at room temperature for up to a week. They'll keep longer if stored in the refrigerator. Refrigerating cookies will make them dry out faster.I like to store cookies in a cookie jar next to my coffee pot.Can I freeze baked chocolate chip cookies? Freeze cooled cookies in a freezer-safe airtight container for up to 3 months. Thaw for a few hours before enjoying!Can I freeze cookie dough balls? Before tossing cookie dough into the freezer. Place cookie dough balls onto a cookie sheet, and set it in the freezer for a couple of hours so the cookie dough can firm up. Then you can store the frozen cookie dough balls in a freezer-safe airtight container or resealable bag for up to 3 months.