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Home » Chocolate Chip Cookies

Chocolate Chunk Cookies with Coffee Extract

Last updated on December 12, 2021 By Anna 8 Comments This post may contain affiliate links.

I've been on the hunt for recipes using coffee extract, and this one turned up in a rather unlikely place -- an old Paula Deen magazine. It's for thin, chewy, sweet chocolate chip cookies and it calls for 1 teaspoon of vanilla extract and 1 teaspoon of coffee extract.

coffee extract chocolate chunk cookies

Coffee Extract in Chocolate Chunk Cookies

By itself, coffee extract doesn't have the most pleasant aroma. But when baked into things it seems to enhance the other flavors without adding much actual coffee flavor. In other words, I wouldn't call these "mocha" chocolate chip cookies and I don't think people would realize they had coffee as a flavoring. As for the texture, these are thin, chewy, wrinkly around the edges and dark. The recipe can be made with any kind of chopped up chocolate. Just for fun I used a Ghirardelli hazelnut flavored chocolate bar.

Thin, Chewy and Buttery

The dough has a high proportion of sugar so it tends to spread, and using enough flour is key. For the cookies in the first photo I used about 170 grams and for the cookies in the photo below, I used about 160. Neither batch would win awards for appearance, but they definitely fill the bill if you're craving thin, chewy, buttery chocolate chip cookies.

Chocolate Chunk Cookies

UPDATE: One Day 2, the coffee flavor is more pronounced and recognizable as coffee. Also, after chilling the dough overnight I tried making a giant 5 inch, 5 ounce, cookie and loved the results. I put directions for that in the notes.

chocolate chunk cookie

Recipe

chocolate chunk cookies

Chocolate Chunk Cookies with Coffee Extract

Cookie Madness
Chewy Chocolate Chunk Cookies
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
Servings 16

Ingredients
 

  • 1 stick ½ cup unsalted butter, softened (114 grams)
  • ½ cup very firmly packed light brown sugar 98 grams
  • ½ cup granulated sugar 98 grams
  • 1 teaspoon vanilla
  • 1 teaspoon coffee extract
  • 1 large egg 50 grams
  • ½ teaspoon baking soda
  • ⅜ teaspoon salt
  • 1 cup plus 2 tablespoons all-purpose flour 160-175 grams
  • 4 to 6 ounces chopped dark or hazelnut dark chocolate

Instructions
 

  • Using an electric mixer, beat the butter and both sugars for about 4 minutes or until light and fluffy. Beat in the vanilla and coffee extract. Add the egg and stir until mixed, then beat for a minute on high, scraping bowl. Beat in the baking soda and salt, then add the flour and stir with a heavy duty scraper until well blended.
  • Stir in the chopped chocolate.
  • Drop dough by heaping tablespoons onto a foil lined plate and chill the dough balls for about 3 hours or until ready to bake.
  • Preheat oven to 350 degrees F. Arrange dough balls 2 ½ inches apart on a parchment lined baking sheet and bake for 10-12 minutes or until edges are browned and middles appear almost set. Allow them to cool on the baking sheet, then carefully remove

Notes

To make a giant cookie, weigh out 5 ounce portions of dough and shape them into tight little 2 ½ to 3 inch circles. Put in a 350 degree oven, then turn heat down to 325 and bake for about 20 minutes (check at 17) or until edges are brown. Let cool completely on the baking sheet.
Keyword Chewy, Coffee Extract
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Anna

    December 07, 2017 at 6:31 am

    With this dough it's a good idea, but you may be able to skip it. Give it a try!

  2. Barb

    December 07, 2017 at 5:31 am

    4 stars
    Is it absolutely necessary to chill the dough balls before baking? Thanks!

  3. Anna

    October 07, 2017 at 1:23 pm

    Audrey, I noticed that too. The coffee flavor is a little stronger on day 2, but overall it's pretty subtle. You could probably get more coffee flavor by adding instant espresso powder.

  4. Audrey

    October 07, 2017 at 12:48 pm

    5 stars
    I made these cookies, but unfortunately they didn’t taste anything like coffee! They made the best chocolate chip cookies though. Delicious!!

  5. Anna

    July 22, 2015 at 6:56 am

    Sue, you can, but the flavor might be slightly different. Espresso powder seems a little more robust. Taneka, I used Nielsen Massey.

  6. Sue

    July 21, 2015 at 10:02 am

    All of your versions look really good to me. I've been wondering if you could use coffee extract in places you would use espresso powder like brownies and cake?
    Or a different use might be tiramisu or cheesecake?

  7. T. Martin

    July 20, 2015 at 3:46 pm

    Which brand of coffee extract are you using? Have you tried any recipes with espresso powder to make a comparison?

  8. sonya

    July 19, 2015 at 8:56 am

    They look really good, just how you described them!

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