I’m finally back to posting after a long bout of the flu, finishing up my semester at grad school and my internship, and moving! What better way to celebrate than by sharing my original cookie recipe: Java Chip cookies. This recipe came about in my search for a better chocolate chip cookie. To be honest, chocolate chip is one of my least favorite cookies. These Java Chip cookies satisfy my need for chocolate, while giving a hint of coffee flavor for a more adult palette. Coffee is added in two ways: brewed coffee and coffee grounds.
Because of the added liquid, the dough should be chilled at least one hour before baking. Scoop the dough balls out before chilling the dough to ensure similar size cookies and for easier shaping. The dough can remain frozen in individual balls for up to 3 months. I sometimes add in 1/2 cup chopped Heath pieces, top with sea salt, and sometimes swap the softened butter for browned to more toffee flavor.
Java Toffee Chip Cookies
Recipe by
Servings
18
Prep time
20 minutes + overnight chill
Cooking time
15 minutes
Java Toffee Chip Cookies are an elevated chocolate chip cookie, with coffee infused into the dough two ways. They’re the perfect cookie to make when looking to switch things up a bit and add a twist to a childhood classic. Best enjoyed with a class of milk!
Ingredients
- 1 Cup butter, softened or browned and cooled completely
- 1 Cup tightly packed light brown sugar
- 1/2 Cup granulated sugar
- 1 egg + 1 egg yolk
- 2 tsp brewed coffee, espresso, or cold brew
- 1 tsp vanilla
- 21/2 Cups flour
- 2 tsp espresso powder or coffee grounds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 Cups dark chocolate chunks
- 1/2 Cup toffee bits
- Sea salt, for serving
Directions
- Mix Wet Ingredients: Add softened butter and sugars in a large bowl, mixing until the color has lightened slightly. Add in the egg, yolk, brewed coffee/espresso, and vanilla extract. Mix until fully combined, scraping the sides of the bowl and the spatula to incorporate all the egg evenly.
- Sift and Add Dry Ingredients: Sift the flour and cornstarch into a small bowl. Add in coffee grounds, baking soda, baking powder, and salt. Stir until the flour is almost completely incorporated. Add in chocolate chips and toffee and stir to evenly incorporate.
- Scoop and Chill Dough: Scoop out dough into 2 Tbsp size scoops. Place the cookie dough balls onto a parchment lined sheet, cover, and chill at least 1 hour or overnight.
- Bake: Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Place the cookies at least 2 inches apart. Bake for 13-15 minutes, until the edges just begin to brown and the bottoms are golden. Top with sea salt immediately after removing from oven.
- Cool: Cool on the pan for 5 minutes before transferring to a wire rack. Let cookies cool at least 10 minutes before eating. Cool completely before storing.
- Store: You can store these cookies at room temperature for about 4 days, though they may harden a bit after day 2. You can keep unbaked dough in the freezer for up to three months.
Notes
1. If the dough still spreads while baking, use a circular cookie cutter and swirl in around the cookie right after removing it from the oven. This allows for circular and cohesive sizes while also thickening any overly spread cookies.
2. If using browned butter, make sure it has cooled to room temperature before using. Increase the chill time to a minimum of 2 hours before baking.
The Whisking Tree 
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