These fabulous caramel coffee cookies are part of Christmas Cookies Series, check out the other two at the end of the post!
The richness of this flavor. Its complexity. The perfection of this combo (coffee and caramel). OMG these cookies are everything!
If you (or your friends) are a coffee lover like I am, then run to the store, buy ingredients and make these ASAP!
Introduction to this cookie series
Friend, first and foremost let me introduce you this Christmas cookies series. It’ll be brief, I promise.
A few weeks ago I announced on Instagram that I wanted to replicate last year’s idea. If you don’t know what I am talking about, check out this post.
I basically created a box full of cookies: FOUR different cookies with ONE dough only. That is still one of the most clicked recipes (especially in the cold season, of course, but not only – surprisingly!).
Last year I decided to gift my friends and family sweet treats, and having to make only one dough (for many cookies) was so helpful, believe me. Stress-free!
The idea this year is very similar: I developed a basic cookie dough recipe, then added various ingredients to create different flavours. Holy moly they’re so freaking good.
How to make cookie dough & what makes these caramel coffee cookies chewy – part 1, butter.
There are THOUSANDS of cookie dough recipes out there. Some give chewier cookies or softer and “cakier”, thinner or thicker…
They are all very similar, only the ingredients’ ratio varies (it’s science!).
I tested this coffee cookies’ dough 4 times before finding the perfect ratio, but please note: you will necessarily have to adjust it based on the ingredients that you’ll use (and I mean, the brand!). Altitude and weather play a role too.
Example. During my tests I’ve used 2 different brands of white flour: one absorbed more, one less. As a result, when using the latter, I added one more tablespoon of it to the dough.
So, I recommend adding it gradually and then adjust.
To make my cookie dough:
- First make your brown butter (instructions below)
Melted butter is used in cookies to make them chewier. I’ve used browned butter here and that means the quantity will reduce (because water evaporates). Consequently, I increased the amount by 20%.
- Combine butter and sugars
- Add egg and vanilla
- Now add dry ingredients and chocolate
- Let chill
Since our dough here is pretty sticky, make sure to let it chill in the fridge for about 30 minutes to 1 hour.
- Form cookies and bake
Use an ice cream scoop to form the cookies. Important: the cookies will spread a lot, so make sure to space them evenly on a couple of baking trays.
Bake, then let cool for a few minutes and add chocolate on top. Let cool completely, on a countertop.
You will end up with 10 cookies, 3.5 inch wide.
ABOUT THE CONSISTENCY:
Usually, if you pinch cookie dough, it squeezes without being sticky.
See the photo above? My dough instead is sticky and greasy, because of the brown butter. Don’t worry: this will make them even more chewier and less cakey.
P.S. in the next post you’ll find part 2. of “WHAT MAKES A COOKIE CHEWY”, make sure to read it!
Which chocolate you will need for these coffee cookies and possible substitutions
Ok, take a look at the photos. Do you see those chocolate chips on top?
They are salted caramel chocolate chips by Valrhona – they’re called Caramelia (not sponsored).
I developed all my Christmas cookies’ recipes using this brand of chips. In particular, I bought these: Caramelia, Strawberry Inspiration, Ivoire and Guanaja 70%.
So if you want to replicate them, make sure to purchase them. They’re a bit pricey, but it’s worth it, especially if you’re going to gift the cookies.
ADVICE: in order to avoid wasting them, test a small batch of my cookie dough recipe (divide it into 2 or 3, yes also the egg) without them. Then make it again using these chips. I don’t want you to waste money!
If you don’t want to use these chips, find another brand.
OR use regular milk chocolate chips + a pinch of salt on top of each cookie.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Don’t forget to pin and share this easy and delicious recipe!
COFFEE COOKIES WITH CARAMEL CHOCOLATE CHIPS
- ½ cup + 1 tablespoon Unsalted butter - 129 gr
- ¼ cup White sugar - 45 gr
- ½ cup Raw brown sugar or coconut sugar - 75 gr
- 1 Egg at room temperature
- 1 teaspoon Vanilla extract
- 1 cup + 4 tablespoons All-purpose flour (I use 00 flour) - 150 gr
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1.5 tablespoon Instant coffee powder
- ½ cup Caramel chocolate chips (linked in the post) + some to decorate (total, 1 cup) - For a total of 125/130 gr
- 1 cup Regular milk chocolate chips
- Salt flakes on top
Brown the butter:
- Cut your butter in pieces, place them into a stainless steel pan (or a light-colored one) over medium heat.
- Stir, stir, stir and always keep an eye on it. Once melted, the butter will begin to foam. Stir until it turns golden brown.
- Brown butter will be ready when you'll see browned specks at the bottom of the pan. Immediately pour it into a bowl to cool down at room temperature.Want to make sure not to make a mess? Watch this video.
Make cookie dough:
- Using a stand mixer with the flat beater (or by hand, with a whisk!), beat butter and sugar medium high speed for 2 minutes.
- Add egg and vanilla and let incorporate for a few seconds.
- Add flour, baking soda, salt and coffee and stir with a spatula just until incorporated.
- Now add the chopped salted caramel chocolate chips and stir with the spatula again. Do not overmix.
- Let chill into the fridge for about 30 minutes.
- Preheat the oven at 345F (175C).
- Form your cookies, using an ice cream scoop. Place them well spaced on a lined baking tray. If necessary use 2 trays (I placed 5 on a tray, 5 on another).
- Bake for 11-13 minutes. While you bake one batch, place the other into the fridge.
- IMPORTANT: they are ready when their edges look crisp, but the center looks soft (they will keep setting as they cool). DO NOT overbake them.
- A few minutes after taking them out of the oven, place a chocolate chip on top of the cookie. My chips are heavy and for this recipe I've used a total of 125 gr. Which is about 1 cup.
- If your cookies are not round once baked: this is a tip I've learned from Mike (@mikebakesnyc), while the cookies are still warm use a round food ring to make it "rotate" and smooth out the edges.
Check out the other two recipes from this series!
Check out last year’s Christmas cookies “project”!;) a box full of cookies made with the SAME dough!
© Healthy Little Cravings – Roberta Dall’Alba.
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