Salted Coffee Chocolate Chip Cookies

Salted coffee and choco chip cookies | Delicacious

A couple of years ago, I picked up the sweet and salty bug. The bug that made me love all things that were a combination of sweet and salty – salted caramel, world peace cookies and even McDonald’s McGriddle Sausage and Egg muffins. Yes I am not kidding, even that. It is a really persistent bug because years later, I still love things sweet and salty.

About a week ago I was thinking of baking cookies and was combing through a couple of recipes, thinking of what to bake. I came across Amanda’s Brown Butter Salted Caramel Mocha Cookies and thought they were perfect. I wanted a cookie that was less sweet however, so I decided to omit the caramel this time round, increase the chocolate chips and add in cornstarch to make the cookies chewy. Yes – did you know that adding cornstarch to your cookie batter makes your cookies chewy in the middle? Try it. It works.

salted coffee and chocolate chip cookies 2

The verdict? These cookies were amazingly good. Coffee lovers especially loved them – the combination of bitter coffee, sweet chocolate chips and sea salt was definitely a winner.

4.0 from 1 reviews
Salted Coffee Chocolate Chip Cookies
Serves: 24 cookies
  • 8 ounces unsalted butter
  • 1¼ cups packed demerara sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 2¼ cups plain flour
  • 2 tsp cornstarch
  • 2 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt (I use fleur de sel)
  • 1 cup bitter-sweet dark chocolate chips (I use a mixture of 55% and 70%)
  • Fleur de sel for sprinkling
  1. Preheat oven to 190°C.
  2. In a heavy bottom saucepan, melt butter. When it foams, whisk it continuously till it browns. Set it aside to cool.
  3. In a large mixing bowl, sift flour, cornstarch and baking soda. Add in coffee powder and sea salt and mix to combine.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat cooled butter and sugar on medium high speed until combined, about 3 minutes.
  5. Add in eggs and vanilla extract and beat to combine.
  6. Turn mixer speed to low and add in flour mixture in 3 parts. Do not over mix.
  7. Fold in chocolate chips.
  8. Using an ice-cream scoop, place scoops of cookie batter 2 inches apart on a baking tray lined with baking paper or non-stick baking mat.
  9. Sprinkle sea salt on each cookie.
  10. Bake for 12-15 minutes, until edges are slightly brown.
  11. Allow it to cool on a cooling rack.
  12. Store in an air-tight cookie jar for up to 4 days at room temperature or freeze it for a longer storage.
Recipe adapted from Kevin and Amanda.


  1. Oh yum… I think chocolate and coffee are the perfect combination! These cookies look and sound delicious!

  2. Coffee+chocolate=one fantastic cookie!! Love these!

  3. Sounds delicious! I’m not a coffee drinker but I do love a bit of coffee flavor in my desserts. And adding salt and chocolate? Yes please!

  4. They look delicious. Think I will have to pop to the shop on the way back from school run to pick up some ingredients…. Excited 🙂

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