Chocolate Chip Turkish Coffee Cookies

These chocolate chip cookies are to-die-for! Their texture is out of this world; soft, fluffy, and chewy on the inside with a light crispiness on the outside. And their flavor, don’t get us started on their flavor. These are packed with flavor because they are coffee cookies with brown butter and real coffee in them.

What makes Turkish coffee recipes so superior? That’s easy; flavor, flavor, and more flavor. When baking with coffee, the flavor tends to fade quite a bit, especially when using fake coffee. By using this super finely ground coffee, you get a much more concentrated and authentic flavor.

This chocolate chip cookies recipe is very easy to make and will give you that ultimate soft and chewy cookie texture with an amazing flavor combination of brown butter and coffee. Try serving these with fresh homemade coffee, newly brewed black Turkey tea or milk.  

This browned butter cookie recipe uses ground coffee as is so you don’t have to worry about the method of making the actual coffee.

You cannot really use any other type of coffee like instant or even plain ground coffee beans. These have different textures and work in different ways when used in this recipe.

Don't skip cornstarch in this recipe. We use it often in cookies to have that soft and melting effect. Check out our meltaway cookies recipe to see another example of cookies with cornstarch.

How To Make

Who doesn’t love freshly made chocolate chip brown butter cookies? We’re obsessed with them! And this recipe is one of the easiest.

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First, brown the butter. Start by melting your butter over low heat in a medium-sized saucepan. Once the butter has been fully melted, bring the heat to medium while constantly stirring and scraping the sides. The butter will start turning a beautiful golden brown and once you smell the very nutty aromas you can remove the saucepan from the heat.

Second, prepare the wet mixture. Allow the browned butter to cool down completely before combining it with the sugar in a large mixing bowl. Beat the mixture with a whisk until they are well incorporated. Add in the eggs, one at a time, while beating between each addition. Set aside the mixture until needed.

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Third, combine the dry ingredients. In another medium-sized bowl, combine the all-purpose flour, the ground Turkish coffee, cornstarch, salt, and baking soda. Make sure the ingredients are well combined before adding them to the butter and egg mixture.

Fourth, combine the dry mixture and the wet mixture. Slowly mix the ingredients together, making sure not to overmix. Once the ingredients are almost fully combined, fold in chopped dark chocolate. The ingredients should be mixed until you cannot distinguish anyone alone (except of course the chopped chocolate).

Fifth, chill the cookie dough in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350˚F (180˚C). You can also line two baking sheets with parchment paper.

Sixth, divide the dough into portions of about 1 tablespoon in size. Roll these portions into balls and place them on a baking sheet, about 2 inches apart on all sides.

Bake the cookies for 10-12 minutes.  Once removed from the oven, place extra chocolate chips on each when they are still hot. Allow them to rest for a minute or two before sprinkling some sea salt flakes over each. Let the cookies cool on the baking sheet.

FAQ

• Is it necessary to chill the dough? Chilling cookie dough is a very important step to prevent the cookie dough from spreading too much in the oven during baking. If you skip this step you will end up with wafers instead of nice plump cookies.
• If the cookies are soft once removed from the oven, should they be baked longer? These cookies have to be soft after baking for 12 minutes. If your cookies come out hard they were baked at too high heat or for too long. With cookies, it is important that the raw egg cooks during the baking process, which can be achieved in 12 minutes. Therefore, anything after that time will only dry them out and leave you with rocks. The cookies will become slightly harder once cooled and you will have deliciously moist and chewy chocolate cookies.
• Why do these cookies have to cool on the baking sheet? When cooling cookies, the most important thing to take into consideration is the moisture evaporating. With chewy cookies like these, you don’t want that to happen.  That is why you allow them to cool on the tray and not a wire rack (where all the ventilation will cause moisture to escape). Here is a great article on cooling different types of cookies: How To Best Cool Cookies 
• Can you use milk or white chocolate instead of dark? Chocolate is generally interchangeable in recipes, but for these coffee chocolate chip cookies, we would highly recommend using dark chocolate. This is because dark chocolate pairs exceptionally well with coffee and therefore cookies with coffee in them. Sure, the others will work but they'll be mediocre in comparison.

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