We’ve always been fans of that perfect coffee-shop vibe, and our Latte Cookie Recipe captures it in every bite. These treats fuse the bold espresso notes of a latte with buttery cookie goodness, making them an irresistible twist on a classic favorite.
Originating from our love for cozy cafe moments, they’re simple to whip up yet packed with flavor. Whether you’re craving a quick energy boost or a sweet indulgence, we’ll guide you through this easy recipe that brings warmth to your kitchen.
Ingredients
As we craft our Latte Cookie Recipe, we select premium ingredients that blend rich espresso notes with a tender, buttery base to deliver that authentic coffee shop warmth.
To ensure accuracy and ease, we’ve organized the ingredients in the order they’re typically used—starting with dry components, followed by wet ones, and any additions. For optimal results, measure precisely and prepare as noted:
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Dry Ingredients:
- 2 cups all-purpose flour, sifted to remove lumps and ensure a light texture
- 1 teaspoon baking soda, for a perfect rise without overpowering flavors
- ½ teaspoon salt, to enhance the espresso’s boldness
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Wet Ingredients:
- 1 cup unsalted butter, softened to room temperature for easy creaming
- ¾ cup granulated sugar, to provide sweetness and a crisp edge
- ½ cup brown sugar, packed for added moisture and depth
- 2 large eggs, at room temperature to help bind and aerate the dough
- 2 tablespoons espresso powder, dissolved in 1 tablespoon hot water for intense coffee flavor
- 1 teaspoon vanilla extract, pure for a subtle aromatic lift
- ¼ cup whole milk, to mimic the creamy latte element and adjust dough consistency
- 1 cup chocolate chips, semi-sweet for a complementary contrast that echoes coffee pairings
This selection guarantees our Latte Cookie Recipe is not only simple to prepare but also packed with sensory appeal—from the robust aroma of fresh espresso to the satisfying crunch of each bite.
Equipment Needed
To bring our Latte Cookie Recipe to life, we rely on essential baking tools that ensure precision and ease. These items help us blend the rich espresso flavors with the buttery dough seamlessly, building on the ingredients we’ve prepared.
Here’s a curated list of the key equipment, organized by their role in the process:
- Mixing Bowls: We use at least two medium-sized bowls—one for dry ingredients like flour and baking soda, and another for wet components such as butter and eggs—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s success; precise tools like a set of dry measuring cups (for flour and sugars) and spoons (for salt and vanilla extract) ensure the espresso-infused dough turns out perfectly balanced.
- Electric Mixer or Whisk: For creaming butter and sugars or incorporating espresso powder, we recommend an electric mixer for efficiency, though a sturdy whisk works if we’re aiming for a hands-on approach.
- Baking Sheet: A sturdy, rimmed sheet is essential for even baking; line it with parchment paper to achieve that ideal golden-brown finish on our latte-inspired cookies.
- Spatula or Cookie Scoop: We use a silicone spatula for folding in chocolate chips and a scoop (about 2-tablespoon size) to portion dough evenly, promoting uniform cookies with a satisfying crunch.
- Oven and Timer: A reliable oven preheated to the exact temperature is key for developing the cookies’ aroma; pair it with a timer to avoid overbaking and preserve the tender texture.
- Cooling Rack: After baking, this allows our cookies to cool evenly, locking in the bold espresso notes and preventing sogginess for the best sensory experience.
With these tools in hand, we’re set to move forward effortlessly in our Latte Cookie Recipe adventure.
Instructions
Now that we have our ingredients and tools prepared, let’s create these bold, espresso-infused Latte Cookies with ease and precision. We guide you through each step to ensure a perfect balance of rich coffee flavor and tender texture.
Prepare the Dough
First, we whisk together the dry ingredients to build a solid base. In a medium mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly blended—this ensures even distribution for a consistent cookie structure.
Next, we tackle the wet ingredients for that creamy, aromatic foundation. Using an electric mixer in a large bowl, cream 1 cup of unsalted butter (softened) with 3/4 cup of granulated sugar and 3/4 cup of brown sugar on medium speed for about 2-3 minutes until light and fluffy, capturing the sweet essence that pairs perfectly with espresso notes.
Add 2 large eggs one at a time, beating well after each addition to incorporate air and enhance tenderness. Then, stir in 2 tablespoons of espresso powder, 1 teaspoon of vanilla extract, and 2 tablespoons of whole milk until fully mixed, releasing a robust coffee aroma that evokes a cozy café vibe.
Finally, we gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough. Fold in 1 cup of semi-sweet chocolate chips for bursts of melty goodness, resulting in a smooth, cohesive dough that’s ready for shaping and promises a satisfying crunch with every bite.
Shape the Cookies
With our dough prepared, we portion it out for uniform baking. Using a cookie scoop or tablespoon, we scoop out about 1.5 tablespoons of dough per cookie and roll it into balls with our hands for a neat, rounded shape that ensures even cooking.
Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading and achieve that ideal golden edge without overlap. For a professional touch, we gently press each ball with the back of a spoon to flatten slightly, enhancing the cookie’s surface for maximum espresso flavor infusion.
Bake the Cookies
Preheat our oven to 375°F (190°C) for optimal heat distribution that brings out the cookies’ deep flavors. Arrange the baking sheet on the middle rack and bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft—this timing delivers a perfect chewy interior with a crisp exterior.
We monitor closely to prevent overbaking, as the cookies will continue to firm up while cooling, preserving their bold espresso taste and tender bite. Once done, remove the sheet from the oven immediately for the best results.
Cool and Store
Transfer the baked cookies to a cooling rack right away to allow air circulation and prevent sogginess, letting them cool for about 5-10 minutes until they reach room temperature—this step locks in the rich, coffee-shop aroma and maintains their irresistible texture.
For storage, we place the cooled cookies in an airtight container at room temperature, where they stay fresh for up to 5 days. If freezing, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months—simply thaw at room temperature when ready to enjoy their warm, indulgent flavors again.
Make-Ahead Instructions
To make our Latte Cookie Recipe even more convenient, we love preparing the dough in advance so you can enjoy fresh-baked cookies whenever the craving hits. This approach not only saves time but also allows the espresso-infused flavors to meld beautifully, enhancing the overall taste.
Preparing the Dough Ahead
Follow these simple steps to get your dough ready for later:
- Mix the dough as directed: Once you’ve combined the dry and wet ingredients into a uniform dough, as outlined in our earlier steps, shape it into balls or keep it in a log for slicing.
- Wrap and chill: Immediately transfer the dough balls or log to an airtight container or wrap tightly in plastic wrap. Place it in the refrigerator for up to 3 days to maintain freshness and develop deeper espresso notes.
- Freeze for longer storage: If you need more time, portion the dough into balls on a baking sheet, freeze until solid (about 1-2 hours), then transfer to a freezer-safe bag or container. This method keeps the dough good for up to 3 months without losing its rich, buttery texture.
Baking from Make-Ahead Dough
When you’re ready to bake, here’s how to proceed for perfect results:
- Thaw if frozen: Move the frozen dough to the refrigerator overnight or let it sit at room temperature for 30-45 minutes until it’s soft enough to bake.
- Preheat the oven: Set your oven to 375°F (190°C) as per the original instructions to ensure even baking.
- Arrange and bake: Place the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges turn golden brown, just like fresh dough.
For quick reference, here’s a table summarizing storage durations and tips:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Enhances espresso flavor; bring dough to room temperature for 15 minutes before baking. |
| Freezing | Up to 3 months | Prevents sogginess; thaw slowly to retain the cookie’s crisp edges and soft center. |
By following these make-ahead strategies, we ensure your Latte Cookie Recipe stays as delicious and effortless as ever.
Conclusion
We’ve loved sharing this Latte Cookie Recipe as a simple way to capture coffee shop vibes in your kitchen. It’s all about that perfect blend of flavors that energizes your day.
We encourage you to bake these cookies and make them your own—it’s the ideal treat for cozy moments ahead.
Frequently Asked Questions
What is the Latte Cookie Recipe?
The Latte Cookie Recipe is a simple, flavorful treat that combines bold espresso flavors with a buttery cookie texture, inspired by coffee shop vibes. It’s perfect for a quick energy boost or sweet indulgence, using premium ingredients like espresso powder, flour, butter, sugars, eggs, vanilla, milk, and chocolate chips to create warm, aromatic cookies.
What ingredients are needed for Latte Cookies?
You’ll need dry ingredients like all-purpose flour, baking soda, and salt, plus wet ones such as unsalted butter, granulated and brown sugars, eggs, espresso powder, vanilla extract, whole milk, and semi-sweet chocolate chips. This selection ensures rich espresso notes and a tender base for easy, delicious baking.
How do I make Latte Cookies?
Start by whisking dry ingredients together, then cream wet ingredients like butter and sugars. Combine them, shape into balls, and bake at 375°F (190°C) for about 10-12 minutes until edges are golden. Cool on a rack to maintain texture. The process is straightforward and takes around 30 minutes of prep plus baking time.
What tools are required for this recipe?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer or whisk, a baking sheet with parchment paper, a spatula or cookie scoop, and an oven with a timer. A cooling rack is also recommended for even cooling, ensuring perfect texture and espresso flavor.
How should I store the Latte Cookies?
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. This keeps their bold espresso notes and texture intact. For best results, let frozen cookies thaw before enjoying.
Can I prepare the dough ahead of time?
Yes, you can make the dough in advance. Shape it into balls or a log, wrap tightly, and refrigerate for up to 3 days or freeze for up to 3 months. Thaw if frozen, then bake as directed to let the espresso flavors meld beautifully.
How long do the Latte Cookies last?
Freshly baked cookies last up to 5 days at room temperature in an airtight container. For longer storage, freeze them for up to 3 months. Proper storage helps maintain their crisp edges and soft centers for maximum enjoyment.