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Java Super-sized Cookies

Hi Coffee lovers, here’s a sweet way to get your java super-sized cookies for super-size satisfaction.

Dough Prep. Baking Cooling & Drizzling
30 Min 15 Min 30 Min


Baking oven: 1

Large-sized bowel: 1

Ungreased Cookie sheet: 1

Wire rack: 1

Small bowl: 1


Coffee granules (instant) or Espresso coffee (instant and dry): 1 tablespoon

Chocolate chunks (Semisweet): 1 bag (11.5 or 12 oz) (2 cups) 

Chopped pecans: ½ cup

All-purpose flour: 1 1/2 cups

Brown sugar (packed): 1/2 cup

Granulated sugar: 1/2 cup

Butter or margarine (softened): 1/2 cup

Egg: 1

Baking soda: 1 teaspoon

Salt: ¼ teaspoon

Coffee Drizzle

Coffee granules (instant) or espresso coffee (instant and dry): 1/2 teaspoon

Water: 1 tablespoon

Sugar (powdered) : 1/2 cup


  1. Follow my instructions. Heat the oven to 360°F. Put granulated, brown sugars, butter, and egg in a large bowl and beat them with an electric mixer on medium speed or mix with a spoon until they become creamy. Mix the baking soda, salt, and tablespoon coffee granules with them. Now stir in chocolate chunks and pecans. Your dough is ready.
  2. Take an ungreased large cookie sheet and drop the dough by 1/4 cupfuls about 2 inches apart onto it.
  3. Place the cookie sheet in the oven and bake for 12 to 15 minutes or until they become golden brown and their edges are well-set. Pull out the cookie sheet from the oven and cool it for 4 minutes. Remove the coffee cookies from the cookie sheet to a wire rack and cool them for 30 minutes or until they cool completely.
  4. While the cookies are cooling, dissolve 1/2 teaspoon coffee granules in 1 tablespoon water in a small bowl. Stir in ½ cup powdered sugar until they become smooth and thin enough to drizzle. Sprinkle Coffee Drizzle onto cooled coffee cookies.

Nutrition Information

Serving Size: 1 Cookie

Compound Name Weight Percentage
Cholesterol 30mg 10%
Sodium 170 Mg 7%
Trans Fat 0g
Calories : 330
Saturated Fat 7g  37%
Total Fat 16g 25%
Protein 3g
Potassium 150 mg 4%
Sugar 30g
Total Carbohydrate 42g 14%
Calories from Fat: 140
Dietary Fiber 2g 8%

Related Read: Is Coffee Good For You? Benefits And Disadvantages of Coffee

Percentage Daily Value

Compound Name Value
Iron 8%
Vitamin C 0%
Vitamin A 6%
Calcium 2%

Brown Butter Espresso Chocolate Chip Cookies

Preparation Baking Cooling
15 min 15 min 30 min

This recipe will take your chocolate chip cookies to the next level. You can make it with brown butter, espresso, and chocolate. Make your chocolate chip cookies. Pair it with your coffee and enjoy🙂.

Required Tools

Kitchen stove: 1

Large mixing bowl: 2

Refrigerator: 1

Cookie sheet: 1

Baking oven: 1

Cookie scoop: 1

Parchment paper: 1


Espresso (instant powder) : 1/4 cup

Unsalted butter (browned and cooled): 3/4 cups

White sugar: 1/3 cup

Dark brown sugar (packed): 1 cup

Vanilla extract: 2 teaspoons

Dark chocolate (roughly chopped): 4 ounces

All-purpose flour: 1 ¾ cups

Egg (room temperature): 1

Egg yolk (room temperature): 1

Salt: 1/2 teaspoon

Baking soda: 1/2 teaspoon


  1. Brown the butter over medium heat until the butter starts to foam and turn golden brown, giving off a nutty aroma. Remove the butter from the stove and let it cool.
  2. In a large mixing bowl, combine the cold brown butter, brown sugar, and white sugar. Beat them until they mix well. Add egg, egg yolk, and vanilla extract. Mix them well.
  3. Combine flour, espresso powder, salt, and baking soda In a separate bowl. Mix the dry and wet ingredients until everything is even. Fold the chocolate pieces into it. Do not over mix the chocolate pieces.
  4. Refrigerate the cookie dough for at least half an hour.
  5. When you are ready to bake the cookies, preheat the oven to 350 and apply the parchment paper to the cookie sheet. Use a 1-ounce cookie scoop to make cookie dough balls; place them 2 inches apart on a prepared sheet. Cook (12 to 15 minutes), until the edges are just golden brown and the centers are puffed up.
  6. Let them cool before eating!

Espresso Chocolate Chip Cookies


Frypan: 1

Baking oven: 1

Teaspoon: 1

Bowl: 2

Cookie tray :1

Tablespoon: 1

Cups: 8


Coffee granules (instant): ⅓ cup

All-purpose flour: 2 ⅔ cups

Blanched slivered almonds: ¾ cup

white sugar:1 ¼ cups

Baking soda: ¾ teaspoon

Salt:½ teaspoon

Butter (softened): ½ cup

Hot water: 2 tablespoons

Vanilla Extract:1 teaspoon

Eggs: 2

Semi-sweet chocolate chips:2 cups


  1. Preheat your oven to 350° F. 
  2. Fry almonds in a pan until they become brown.
  3. In a small mixing bowl, mix flour, baking soda, and salt. At the same time, dissolve coffee powder in 2 tablespoons of hot water separately.
  4. Pour butter and sugar in an electric mixer and beat at a medium speed or by hand until they become fluffy and creamy. Toss coffee, vanilla, and eggs into the butter mixture, and mix them well. Pour flour mixture into the butter mixture in a circular motion.
  5. Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 2 inches apart.
  6. Bake for 12 to 15 minutes. Let them cool (for 30 minutes), then eat.

Nutrition Facts

Per Serving

Calories: 112


Carbohydrates: 15.5g

Fat: 5.1g

Cholesterol : 12.8mg

Sodium : 60.9mg

Brazilian Coffee Cookies

Prep: 15 Min

Baking: 10 Min

Cooling: 30 Min


Instant coffee powder:2 tablespoons

Shortening:⅓ cup

White sugar:½ cup

Packed brown sugar:½ cup

All-purpose flour:2 cups

Vanilla extract:1 ½ teaspoons

Baking powder:¼ teaspoon

Baking soda:¼ teaspoon


Milk:1 tablespoon

Salt:½ teaspoon


  1. Preheat the oven to 350° F, and line the baking sheet with parchment paper.
  2. Beat the milk, vanilla, egg, white sugar, brown sugar, and shortening until they become fluffy.
  3. In a separate bowl, stir the instant coffee,
  4. flour, baking powder, salt, and baking soda. Add the sugar to the mixture and mix thoroughly.
  5. Check the dough; if it’s too soft, chill it for a while. Place the dough 2 inches apart on prepared baking sheets shaping it into 1-inch size balls.
  6. Bake at 350°F for 10 minutes until they become lightly browned. Cool them for 30 minutes before eating.

Nutrition Facts

Per Serving

Compounds Percentage
101 calories
cholesterol 7.8mg
fat 3.2g
protein 1.4g
sodium 71.4mg
carbohydrates 16.8g

Coffee Sugar Cookies

Prep Baking Cooling


Circle cookie cutter: 1

Refrigerator: 1

Oven: 1

Cookie sheet: 1

Parchment layer: 1

Electric mixer:1

Bowls: 3


Fresh ground coffee (You can grind your coffee beans at home with a burr grinder)or Instant crystals or powder: 2 tbsp.

Flour:2 1/4 c

Granulated sugar:1 1/2 cup

Butter softened:1 cup

Cinnamon:1/2 tsp


Salt I used kosher:1/4 tsp

Vanilla:1/2 tsp

Baking powder:1 tsp


  1. Pour cream, butter, and sugar into a mixer.
  2. Combine eggs, vanilla, and coffee in a separate bowl, and mix them until they become fully incorporated.
  3. In a separate bowl, combine cinnamon, flour, baking powder, and salt.
  4. Combine both egg mixture and butter mixture. Mix them slowly until they are well combined. Add flour mixture with it until fully combined. Mix them slowly and do not overbeat.
  5. Refrigerate your dough for at least 2 hours or overnight if possible.
  6. Preheat the oven to 350° F. Roll out your dough on a solid floured surface with a ½ sized thickness.
  7. Line your baking sheet with parchment, punch out circles using a circle cookie cutter, and place on the baking sheet.
  8. Bake for 10 minutes or until the edges are slightly golden. Let the cookies cool for 30 minutes before placing them in a refrigerator.

More About This Recipe

When you offer a strong cup of espresso as well as our homemade cookie, it will be a great addition because cookies are all sweet and espresso without sugar.

Enhance your coffee taste by baking all the cookies we have mentioned one after the other.


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