Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons instant coffee or espresso powder
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Optional: 1 cup chocolate chips, white chocolate chunks, or chopped pecans

Instructions

Step 1

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This will take about 2–3 minutes by hand with a sturdy spoon or using a hand mixer on medium speed.

Step 2

Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined. The mixture should look creamy and slightly glossy.

Step 3

In a small bowl or cup, dissolve the instant coffee or espresso powder in 1 tablespoon of hot water. Stir until smooth, then add the coffee mixture to the wet ingredients and mix until evenly incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leaveners are evenly distributed and prevents clumps.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until the flour is absorbed. Don’t overmix—stop once you don’t see any more streaks of flour.

Step 6

If using chocolate chips, nuts, or any add-ins, gently fold them into the dough at this point. You can split the batch and try half with white chocolate and half plain for variety.

Step 7

Cover the bowl and chill the dough in the fridge for 30 minutes. This step is optional but helps the cookies hold their shape and develop a deeper flavor.

Step 8

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into 1½ tablespoon-sized balls (a medium cookie scoop works well) and place them about 2 inches apart on the baking sheets.

Step 9

Bake for 10–12 minutes, or until the edges are golden and set but the centers still look slightly soft. They’ll continue baking a bit on the sheet after you remove them from the oven.

Step 10

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—or enjoy one warm with a steaming mug of coffee for the full experience.

Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Cook Time: 10–12 minutes

Nutrition

Calories: 170
Sugar: 12g
Fat: 8g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g