CHOCOLATE FILLED COFFEE COOKIES

There are some recipes you just have to make again, and these Chocolate Filled Coffee Cookies are one of them. The combination of rich coffee flavors with a luscious chocolate center was simply too good to resist! After the first bite, I knew these cookies would become a favorite in my kitchen, and I couldn’t wait to share the recipe with you. Whether you’re a coffee lover or a chocolate enthusiast, these cookies are the perfect indulgence, with their soft texture and gooey, molten filling. These Chocolate Filled Coffee Cookies are indulgent treats perfect for satisfying both coffee and chocolate cravings. The balance of rich coffee flavor with the creamy chocolate center creates an unforgettable experience that’s perfect for any occasion. Give these cookies a try—you’ll be making them again in no time!

WHAT YOU’LL LOVE ABOUT THEM

• Perfect Coffee-Chocolate Pairing
• Gooey Chocolate Center
• Easy to Customise
• Great for Coffee Breaks or Desserts
• Easy to make

INGREDIENTS USED IN MAKING CHOCOLATE FILLED COFFEE COOKIES

• MILK

Milk adds moisture and richness to the cookie dough, enhancing its flavor and contributing to its tender texture. It helps bind the ingredients together and creates a smooth, cohesive dough that is easy to work with.

• COFFEE POWDER

The instant coffee powder is the star of the flavor profile. It imparts a deep, robust coffee taste to the cookie dough, pairing perfectly with the dark chocolate filling. Adjusting the amount of coffee can intensify or mellow the coffee flavor. I have use Nescafe instant coffee powder to make these cookies.

• ALL PURPOSE FLOUR

This is the primary structure-building ingredient in the cookies. Flour provides the necessary gluten to hold the dough together and gives the cookies their soft, tender crumb. It serves as the base ingredient that holds everything together.

• ICING SUGAR

Icing sugar (also known as powdered sugar) adds sweetness without the grittiness of granulated sugar. It also contributes to a smoother texture in the cookie dough, giving the cookies a melt-in-the-mouth quality. I have used this sugar in the recipe.

• COLD BUTTER

Using cold butter in the rubbing method creates a crumbly, delicate texture. As the butter melts in the oven, it forms little pockets of steam, making the cookies light and slightly flaky. This technique also ensures the cookies hold their shape while baking.

• DARK CHOCOLATE

Dark chocolate is used for the gooey center of the cookies, providing a rich, indulgent contrast to the soft coffee-flavored exterior. Dark chocolate also balances the sweetness of the dough with its slight bitterness, creating a well-rounded flavor experience. I have used this chocolate in making these cookies but you can use any couverture chocolate.

EQUIPMENTS USED IN MAKING CHOCOLATE FILLED COFFEE COOKIES

This recipe comes together quickly and hardly needs any equipment.

Measuring Cups and Measuring Spoons come in very useful while baking because its all about the precision here.

A spatula and a whisk help to bring in the batter together.

Basketweave nozzle to pipe the cookies.

A silicon mat or parchment paper is required to line the baking tray and then place the cookie over it before baking. This ensures even heating and the cookie to not stick to the baking tray.

OTHER RELATED RECIPES FROM THE BLOG

• CHOCOLATE FILLED BUTTER COOKIES 
• EGGLESS ATTA JAGGERY BROWNIE
• 4 INGREDIENT CHOCOLATE COOKIES

TIPS TO MAKE CHOCOLATE FILLED COFFEE COOKIES

• Chill the cookies once piped, this will ensure the cookies don’t spread while baking.
• Opt for high-quality butter and dark chocolate for the best flavor. Quality ingredients make a big difference in the taste and texture of your cookies.
• Be careful not to overfill the cookie with chocolate. A small amount is sufficient, as the chocolate will spread slightly as it melts during baking.
• Leave enough space between the dough balls on the baking sheet to allow for spreading during baking. This will prevent the cookies from merging into one another.
• Keep an eye on the cookies as they bake, especially towards the end of the baking time. They can go from golden brown to overdone quickly, so remove them from the oven as soon as the edges start to turn golden.
• Store the cooled cookies in an airtight container at room temperature for up to several days.

If you like my Chocolate filled coffee cookies recipe and happen to make them in your kitchen, , do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!