Who doesn’t love coffee cookies with coffee? Most coffee cookie recipes include coffee in the cookie dough. This recipe is a little different because you can use your favorite cookie recipe to create a coffee cookie.
The star of the show here is this simple dark chocolate and coffee ganache! It adds a whole new dimension to any cookie recipe and makes the best coffee cookies!
I used sourdough chocolate chip cookies for photographing this recipe as I had some cookie dough balls frozen in the freezer. I also tried it out with a simple shortbread cookie as I'm working on a post for pressed flower cookies. I need to fine-tune both recipes before I share them.
If you want to make chocolate chip coffee cookies, here’s the link to my Wholegrain Spelt Chocolate Chip Cookies. The dark brown sugar in these cookies makes them the perfect cookie for this recipe! But as I said, you can use this coffee ganache on pretty much any cookie!
These golden brown cookies are perfectly sweetened using brown sugar and this is a perfect cookie recipe to use for making coffee cookies! For more details and tips see the full recipe post here.
INGREDIENTS
- Unsalted butter – at room temperature – 150g
- Muscovado sugar – preferably dark – 150g
- 1 vanilla pod – you can substitute with vanilla extract or vanilla powder if you prefer.
- 1 large egg plus 1 egg yolk
- Bicarbonate of soda – 1/2 teaspoon
- Sea Salt – 1/4 teaspoon plus course salt or flakes for sprinkling
- Chocolate Chips or dark chocolate chopped -200g
- Wholegrain spelt flour – 225g
INSTRUCTIONS
1. Preheat the oven to 180°C/ 350°F and line 2 baking trays with parchment paper.
2. In a large bowl, cream the softened butter and the sugar together using a handheld beater or a wooden spoon. Beat the mixture until all of the sugar is incorporated, and the mixture is uniform.
3. Using a sharp knife, slice the vanilla pod lengthways and scrape out the seeds. Add the vanilla seeds to the bowl together with the egg yolks and combine well.
4. Mix the dry ingredients – combine flour, bicarbonate, sea salt, and chocolate chip and add to the wet ingredients. Mix just enough to make a thick dough. cover the dough and chill in the fridge for at least 30 minutes, preferably 2 hours, and, optimally, overnight.
5. Use a spoon to scoop the dough and roll it to form ping pong-sized balls. Rolling roughly will produce a cookie with organic, rough edges. Rolling neatly will give a neater, more uniformly round cookie. For extra ragged cookies, tear the ball of dough apart and put the dough back together with the torn sides outwards.
6. Place well apart on your lined baking sheet and bake at 180°C or 350°F for 10 minutes or until the edges turn golden brown, but the cookies are still soft.
Allow them to cool slightly before transferring to a cooling rack to cool completely.
Store in an air-tight container for up to five days if there are any left…
NOTES
Chilling your dough will help your cookies to hold their shape better. It’s so hard to wait, I know! But preparing your dough a few hours ahead and allowing it to chill will allow time for the flour to hydrate fully, making for a tender cookie. Allowing your dough to rest overnight will give it time for the enzymes to go to work, breaking down the carbohydrates so that they form more aromatic compounds. The longer the rest, the deeper the flavor!
Why not experiment with adding extra chocolate chips or white chocolate chips for variation?
DARK CHOCOLATE AND COFFEE GANACHE INGREDIENTS
12 – 18 of your favorite cookies – cooled to room temperature if freshly baked
100g Dark chocolate – preferably 70%
50ml Cream
1.5 tbsp Instant coffee powder – instant coffee is ideal for this recipe, but if you don’t have any at home, you can try using a strong shot of espresso coffee, and reducing the amount of cream. I will experiment with this and let you know how it turns out!
You will need a parchment-lined baking sheet or a silicone mat placed on a tray.
METHOD
1. Roughly chop the dark chocolate.
2. In a small pot, bring the cream to nearly boiling. Remove from the heat and add the instant coffee and stir thoroughly to dissolve all granules.
3. Add the chocolate chunks and stir until completely melted. If you need t use more heat, use the lowest temperature possible.
4. Hold the baked cookies carefully upside down and dip them into the still-warm ganache. Place them carefully on the sheet pan lined with parchment paper.
5. Place the cookie sheet into the freezer for 8-10 minutes or refrigerate for 15
HOW TO SERVE
Enjoy these coffee cookies on their own or dip them in a hot cup of coffee. Why not try a Homemade Honey Latte for a little sweetness?
I experimented with decorating some of these cookies with pressed edible flowers, so pretty!
Any left over ganache can be enjoyed served hot on ice cream and pancakes!
HOW TO STORE THESE COOKIES
Because of the moisture content of the glaze, even crispy cookies will become soft if stored for more than a few days.
I love soft cookies, and they still taste great, but if you prefer to keep the texture of the cookies, I recommend that you store them frozen in a ziplock bag or airtight container.
Lay the cookies out on a baking sheet and freeze them before transferring them to your storage container. Defrost at room temperature.
VARIATIONS
You can, of course, adjust the amount of instant coffee and use less if you prefer just a hint of coffee flavor. You can also use decaf coffee if you prefer!
Feel free to experiment with using milk chocolate or white chocolate!
Many coffee cookie recipe include coffee in the actual cookie. To achieve this strong coffee flavor, you can add espresso coffee granules to your cookie dough also for a strong coffee flavor.
– If using my Wholegrain Spelt Cookie Recipe, then you can melt some of the butter in a small bowl, add 2 tbsp instant espresso powder and whisk with a fork until it dissolves in the melted butter. Simply add this to your cookie mixture.
For true coffee lovers, chocolate-covered coffee beans add a really rich coffee flavor and a coffee crunch. Decorate your still-warm cookies using the whole coffee bean or roughly chop and sprinkle on top of the chocolate glaze after dipping your cookie.
Sprinkle sea salt flakes on top of the dark chocolate and coffee glaze for extra flavor and texture. The combination of sea salt, dark chocolate, and coffee creates a delicious contrast that enhances the overall taste of the glaze.
YOU MIGHT ALSO ENJOY THESE RECIPES
This Dairy-Free Chocolate Cake with Dark Chocolate Ganache is a chocolate lover’s dream!
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Hi, I’m Holly!
I want this space to be a source of wisdom, inspiration, and delicious recipes. Whether you’re looking to discover a new hobby or simply craving a great recipe, I hope you’ll find something that sparks your interest here!
DARK CHOCOLATE AND COFFEE GANACHE FOR COFFEE COOKIES
Dark chocolate and coffee combine to create a ganache that can be used to transform your favourite cookie recipe into something truly indulgent. It also tastes great served warm on pancakes and icecream!
Ingredients
- 12 - 18 of your favorite cookies, cooled if freshly baked
- 100g Dark chocolate - preferably 70%
- 50ml Cream
- 2 tbsp instant coffee powder - instant coffee is ideal for this recipe, but if you don't have any at home, I'm sure that it's possible to substitute it with a strong shot of espresso coffee. I will experiment with this and let you know how it turns out!
- You will need:
- a parchment-lined baking sheet or a silicone mat placed on a tray.
Instructions
1. Roughly chop the dark chocolate.
2. In a small pot, bring the cream to nearly boiling. Remove from the heat, add the instant coffee, and stir thoroughly to dissolve all granules.
3. Add the chocolate chunks and stir until completely melted. If you need t use more heat, use the lowest temperature possible.
4. Hold the baked cookies carefully upside down and dip them into the still-warm ganache. Place them carefully on the sheet pan lined with parchment paper.
5. Place the cookie sheet with the cookies into the freezer for 10 minutes or refrigerate for 20.
Notes
Enjoy these coffee cookies on their own or dip them in a hot cup of coffee.
Because of the moisture content of the glaze, even crispy cookies will become soft if stored for longer periods. I love soft cookies, and they still taste great, but if you prefer to keep the texture of the cookies, I recommend that you store them frozen in a ziplock bag or airtight container ( lay the cookies out on a baking sheet and freeze them before transferring them to your storage container.
For true coffee lovers, chocolate-covered coffee beans add a really rich coffee flavor and a coffee crunch. Decorate your still-warm cookies using the whole coffee bean or roughly chop and sprinkle on top of the chocolate glaze after dipping your cookie.
Sprinkle sea salt flakes on top of the dark chocolate and coffee glaze for extra flavor and texture. The combination of sea salt, dark chocolate, and coffee creates a delicious contrast that enhances the overall taste of the glaze.
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