Once upon a time I would wake up before dawn on Saturday mornings to bake fresh homemade goodies to sell at my local farmers market…
I’m a stickler for freshness, so I insisted on baking everything off the morning of. By 7am my kitchen counters would be littered with buttery scones, glazed donuts, hand pies, fluffy muffins, brownies, cinnamon buns, and a variety of cookies still warm from the oven.
Cookies were the bread and butter of my farmers market days. I would make at least 6 different kinds of giant chewy cookies, and stack them up in big jars of a few different. Every week I would try to bring one or two feature flavours, but one of my market staples that I could not leave home without was the Double Chocolate Coffee Addict Cookie.
This was the cookie that people related to the most. People would walk by and spot the name, stop dead in their tracks and say something along the lines of… “coffee addict? Now that sounds like my cookie”
Often I would be left with one or two cookie leftovers from other flavours – but these ones out every time. They taste like a brownie, except with the most epic, chewy cookie texture. Crisp on the outside, with the chewiest center! Plus they are loaded with espresso and white and dark chocolate… I mean need I say more?
Anyway, I thought since I no longer do the markets, the best thing to do would be to share the recipe with you all. I think it’s only fair.
So here it is… happy baking lovelies.
Double Chocolate Coffee Addict Cookies
Things you need…
1 cup butter, softened
1 1/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
2 tsp pure vanilla extract
1-2 tbsp espresso powder (depending on how strong you want them – I add 2 tbsp)
1/2 cup cocoa powder
2 cups all purpose flour
1 tsp baking soda
1/2 tbsp cornstarch
1/2 tsp salt
1 cup white chocolate chips
1 cup cup dark chocolate chips
How to make…
Preheat your oven to 350 degrees. Line a couple cookie pans with parchment paper {depending on how much of the cookie dough you want to bake off right away}.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy. Scrape down the sides of the bowl and add eggs, beating until fluffy. Add in vanilla, and espresso powder; beat until combined.
In a small bowl, whisk together four, cocoa powder, baking soda, corn starch and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want. Add in chocolate chips and mix on low until evenly distributed.
Using a cookie scoop or two teaspoons, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving at least 1.5 to 2 inches between each cookie. I usually put no more than 12 onto each tray.
Bake for 10-12 minutes or until the tops are beginning to crackle and the edges are slightly firm to the touch.
Remove from the oven and allow to cool for at least five minutes before digging in… that is if you can….
Omg!!! I just started selling my baked goods at school, and it’s so much fun! I also started an Instagram page for all my bakes. The positive feedback is overwhelming. Totally relate to everything you said about the crazy process and the awesome payoff❤️ Oh, and one of my bestselling items are your flourless hazelnut chocolate cookies!! Will be trying these soon:)
That’s amazing 🙂
No need to refrigerate/ chill the dough? 🙂
Hi! You definitely could, but it’s not necessary 🙂
Random question! I am about to embark on selling cookies at a farmers market in salem oregon. I was curious how many cookies you would say you sold at an average market?
Hi Amanda,
When I did farmers markets I usually brought at least 60 jumbo cookies with me 🙂
Hi!
Can I substitute espresso powder for instant coffee. And how many teaspoons would you recommend?
🙂
Hi Nat, yes you absolutely can! I would just keep the ratio the same 🙂
-KP
Did you use the chocolate wafers in these or just regular sized chocolate chips- the chocolate chunks look huge! (Not a bad thing!)
Hi Jamie,
I used chocolate wafers in this recipe, but you can use whatever you have on hand 🙂
-KP
Hi there! Will definitely be trying this recipe out this weekend. I’m doing a weekly bake for our healthcare workers and frontline staff. how many cookies would you say each batch of dough makes? Thanks for the recipe!
Hi Athena,
Yay! So happy to hear you are going to try them out! Depending on the size you make your cookies, you will probably end up with 18-24 cookies 🙂
KP
I don’t have espresso powder. Can I use the powder inside my k-pod 😁
Hi Mabel!
I am not sure about the powder in your k-pod, but alternatively you could try instant coffee 🙂
-KP
Just want to say that I love your blog and these cookies were amazing! Thanks for sharing with us 🙂
Hi Kristi,
You are so sweet! Thank you so much for this message. So happy to hear that you enjoyed the cookies 🙂
-KPxx
They look delicious! Can I freeze the dough and bake it later?
Thanks Lena! You absolutely can! This is what I usually do 🙂 When you bake them from frozen you will just have to add a little extra baking time.
-KP
Delish! My family was grabbing them right out of the oven.
Aw yay! So happy to hear they were enjoyed 🙂
-KP
Hi! How many cookies does this recipe make?
Hi Joyce,
Depending on the size of cookies you make, I would say anywhere from 12 jumbo to 24 small.
-KP
Hi! I’ve made these already twice and they are just gorgeous! The second time I put less than half of both types of chocolate chips and I really liked that because the flavor of the cookie itself came through stronger and it was fantastic.
After re-reading the intro for these cookies for like the third time haha I was wondering, what were the other staples of your Saturday’s Farmer’s Market days? I bet they are just as great as these!
Hi Jimena!
So happy to hear that you enjoy these cookies! Other farmers market staples were strawberry rhubarb hand pies, peanut butter brownies, caramelita bars, apple pie biscuits and lemon raspberry scones. 🙂
these were easy to put together and delicious! I didn’t have white chocolate so I used sliced almonds for some crunch. Turned out great.
thanks!
Oh yum!! That sounds delicious! So happy you enjoyed them 🙂
-KP xxx
Hi there! These look absolutely amazing and I’d love to try them. However I’m not so much into coffee but heavy into chocolate. What can I replace the espresso powder with?
Thank you!!
Hi there,
You can simply omit it, but from one chocolate lover to another, the espresso is in the recipe to enhance the flavour of the chocolate. You don’t even taste the coffee, just the best chocolate cookie ever:)
-KP
how many cookies does this recipe make? ☺️
Depending on the size of your scoop, anywhere from 14 large to 24 small.
-KP
can you omit the cornstach from the recipe? i feel that my cookies never turn out the way the picture looks when adding cornstarch
You could certainly do that