These easy chocolate chip cookies have a hint of coffee flavor. They’re soft and cakey cookies that pair perfectly with your morning cup of coffee, or as an afternoon pick-me-up!
Mix the dry ingredients. In a medium bowl, combine the flour, baking soda and salt. Set aside.
Melt the butter & add coffee. I prefer to melt the butter in a saucepan over medium-low heat on the stove. Once your butter has melted, pour it into the bowl of a stand mixer fitted with a paddle attachment and immediately add the instant coffee. Stir well so that that coffee dissolves in the hot butter.
Add remaining wet ingredients. Let the butter cool for a minute, then add the honey, vanilla, and eggs. Mix well.
Combine wet and dry ingredients. Add the dry ingredients to the stand mixer and mix until combined.
Add the chocolate chips. Stir well, pausing to scrape down the side and bottom of the bowl to be sure that everything is well incorporated.
Chill. Cover the bowl with saran wrap and chill the dough for 1 hour.
Prep your tools. Preheat your oven to 350F. Line a baking sheet with a silpat or parchment paper.
Scoop the dough. You’ll need 2 tablespoons of dough per cookie. Scoop the dough, then roll it into a ball using your hands. Place each dough ball on the prepared baking sheet and press the top down slightly with the palm of your hand. You can bake 8 cookies on a standard size baking sheet, spacing them at least 2 inches apart.
Bake. These cookies bake in 11-12 minutes per batch.* They are done when the edges are golden and the centers are set but not firm. (The cookies will finish baking as they cool so be sure not to over-bake them by leaving them in the oven until the centers are firm.)
Cool. When the cookies come out of the oven, use a spatula to place them on a wire cooling rack.
*I bake these cookies in 3 batches.
Let the cookies cool to room temperature, the store in an airtight container on the counter for up to 4 days.
Keywords: coffee cookies, cafe latte cookies, soft chocolate chip cookies, cakey cookies