Prepare to revolutionize your cookie game with the most irresistible treat that combines the rich, bold flavors of cafe con leche with classic chocolate chunk goodness. These aren't just ordinary cookies - they're a coffee-infused culinary adventure that will transport your taste buds to a world of pure indulgence. Imagine biting into a soft, chewy cookie that perfectly balances the warmth of freshly brewed coffee with the luxurious melt of chocolate chunks - it's a match made in dessert heaven that will have you craving more with every single bite!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1/2 cup brewed cafe con leche
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Ensure the oven rack is positioned in the middle of the oven for even baking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and brewed cafe con leche, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chunks using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best flavor and texture, enjoy within 2-3 days of baking.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. This creates the perfect creamy base for your cookies.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Cafe con Leche Secret: Use freshly brewed, strong coffee for the most intense flavor. Let it cool slightly before adding to the mixture.
- Chocolate Chunk Technique: Roughly chop high-quality chocolate bars for more irregular, luxurious chocolate pieces that melt beautifully.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking and professional-looking results.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: To maintain maximum freshness, store in an airtight container with a small piece of bread to keep cookies soft and chewy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
