When I was in college, Whole Foods had this super yummy Latte Cookie that was basically a coffee cookie with white chocolate chips. I’m not sure why or when they stopped making it in their bakery but ever since they stopped, I’ve been super craving it. They do have a mocha cookie and another latte cookie now but it’s not the same as the original. I randomly bought white chocolate chips not knowing what I wanted to make and then suddenly the thoughts of those Latte cookies came to mind and it was a lightbulb moment like DUH why haven’t I tried making them before?
So, these are super simple and easy to make and if you like coffee, you will love these cookies. Since it’s been so long since I’ve had one I can’t quite remember if they are like the Whole Foods cookies but they are darn good. 🙂
I could not find any instant coffee powder in my grocery store except for this one. I was a bit skeptical but it was great in the cookie. (Oh and I got decaf since I was serving them after dinner, I didn’t want to keep everyone up!)
Oh and something I learned along the way, do not try to use ground espresso or ground coffee. It needs to be the instant coffee/espresso powder as they put extra stuff in there and it gives it a way stronger coffee flavor. Using ground espresso doesn’t give as strong of a coffee flavor that you want in these cookies.
White Chocolate Coffee Cookies
Makes about 2 1/2 dozen
1/3 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tbsp instant coffee powder
1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
Preheat oven to 400 F
Cream together butter and sugars in your mixer or large bowl
In a small bowl, beat egg, milk and vanilla extract together and gradually add to the butter/sugar mixture.
In another bowl, whisk together the flour, coffee powder, cinnamon, salt, baking soda and baking powder.
Add the flour mixture into butter/sugar mixture and mix until combined
Drop dough by rounded spoonfuls, about an inch around, on your lined baking sheet.
Bake until cookie are golden at the edges, about 9-12 minutes.
Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Sidenote: My favorite tool when making cookies is the cookie scoop. It was one of those things that I put off buying forever because I was like “do I really need it?” but now that I have it, I can’t imagine not having it when I bake. The cookies all come out about the same size and I think the texture of the cookie even turns out better. It’s also great to use when scooping muffin or cupcake batter into the tins. I love multi-purpose tools! This OXO Scoop one is the one I use.
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