Coffee & Vanilla Cookies



Soft, chewy, with coffee and vanilla flavours, these cookies are a winner. It really does make a difference to use quality espresso in this recipe. I used vanilla espresso made with a Nespresso pod, and the flavour really came through in the cookie. You can be adventurous with your choice: caramel espresso would be equally amazing. Or hazelnut espresso. You could replace the chocolate chips with some chopped nuts. Or better still, have chocolate chips and nuts!

RECIPE: Coffee & Vanilla Cookies with Chocolate Chips and Caramel
MAKES: 18 cookies


  • 115g BUTTER
  • 100g BROWN SUGAR
  • 1 EGG
  • 200g FLOUR
  • ¾ tsp. BAKING POWDER
  • ½ tsp. SALT
  • 1 double shot VANILLA ESPRESSO COFFEE, leave to cool
  • 50g SOFT CARAMELS, diced into chunks
  • 40g DARK CHOCOLATE, chopped into chips


  1.  Put the BUTTER into a small frying pan over a medium heat to brown. Keep swirling it until you get a nutty aroma and it has gone a deep golden brown. Watch that it doesn’t burn. Then, take off the heat and leave aside to cool.
  2. In a large mixing bowl, add the BROWN SUGAR, WHITE SUGAR and EGG. Whisk until it goes pale. Add the VANILLA ESPRESSO COFFEE, VANILLA EXTRACT and BROWNED BUTTER.
  3. With the whisk running on the lowest speed, add the FLOUR, BAKING POWDER and SALT. Then, fold in the SOFT CARAMELS and DARK CHOCOLATE. Chill for at least an hour.
  4. Preheat oven to 180c. On a lined baking sheet, scoop spoonfuls of the mixture, leaving enough of a gap for spreading. Bake for 12-13 minutes; you’ll see them colour brown around the edges. Leave them on the tray for a few minutes after taking them out of the oven, then transfer to a wire rack. They will still be a bit soft at this point, but they will firm up as they cool.

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