Description
Dunking Chocolate Chip Cookies make mornings better with a steaming mug of coffee. These quick-bake treats bring comfort straight from the kitchen to your plate.
Ingredients
Scale
Primary Ingredients:
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 1.25 cups brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
Supporting Ingredients:
- 2 tablespoons instant espresso powder
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Finishing Ingredients:
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
- Combine 2 ½ cups flour, 2 tablespoons instant espresso powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Whisk thoroughly to distribute the espresso powder evenly throughout your dry ingredients.
- Place 1 cup room-temperature unsalted butter, 1 ¼ cups packed brown sugar, and ½ cup granulated sugar in a large mixing bowl. Cream the mixture with an electric mixer at medium speed for 3 minutes until the texture becomes light and fluffy.
- Add 2 large eggs to the butter-sugar mixture, incorporating one egg at a time. Pour in 2 teaspoons vanilla extract and mix until smooth.
- Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined, preventing overmixing that could toughen your cookies.
- If desired, fold 1 cup semi-sweet chocolate chips into the dough, distributing them evenly throughout.
- Cover the cookie dough and refrigerate for 30 minutes to 24 hours. Chilling helps develop deeper flavor and creates a more structured cookie texture.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a tablespoon, scoop rounded portions of dough and place them 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes at 350°F, watching for golden-brown edges and slightly soft centers.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Refrigerate dough for 30 minutes before baking to prevent spreading and create a more uniform cookie shape.
- Use freshly ground coffee or high-quality instant espresso powder for the most robust flavor profile.
- Room temperature butter blends more smoothly and creates a better texture, so remove butter from refrigerator 30-60 minutes before mixing.
- For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain similar cookie consistency.
- Prep Time: 33 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 292 kcal
- Sugar: 19 g
- Sodium: 115 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg