I saw coffee extract in the grocery aisle. I didn’t know there was such a thing. I’m quite sure the 2 tsp of coffee extract and the 2 tbsp of milk could be swapped out easily for just extra strongly brewed coffee instead. I’m really glad I baked these last week. I was able to trade them with a kind neighbor to borrow their snow shovel to dig ourselves out from under Nemo, the first of two blizzards here in Kansas City. We just got pummeled by blizzard round two today, cutely named Rocky this time.
Chocolate chip coffee cookies. Quick and easy recipe for cookies using mini chocolate chips and coffee extract OR strongly brewed coffee.
- 1 stick (1/2 cup) butter, softened at room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons coffee extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 1/2 cups mini chocolate chips
- Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
- Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
- Add eggs, coffee extract and milk and beat just until blended.
- In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
- Add the miniature chocolate chips.
- Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
- Bake at 350 degrees for 11 to 12 minutes.
- Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.