Description
These cookies are chewy, slightly nutty, super chocolatey and the hint of coffee just brings all the flavors together. It’s so unbelievable that it’s too good to pass up! Also, a big plus is that these are dairy-free and egg-free, but it’s still very much decadent.
Ingredients
Scale
- 75g (1/4 cup + 1tbsp) – non-dairy milk (I used soy, can sub for alternative milks)
- 10g (2 tablespoons) – fresh ground coffee (finely ground), see notes
- 100g (1/2 cup) – white granulated sugar
- 150g (3/4 cup) – dark brown sugar, lightly packed
- 1 tsp – vanilla extract
- 1 tsp – kosher salt
- 120g (½ cup) – vegetable oil (sub for refined coconut oil)
- 120g (1 cup) – all-purpose flour, spooned, leveled and sifted
- 120g (1 cup) – rye flour, spooned, leveled, and sifted
- ½ tsp – baking soda
- 170g (1 cup) – 60%-70% chocolate wafers https://amzn.to/2TrvVz5 (or chocolate bar, chopped https://amzn.to/3hXweex)
- Flakey salt to top, optional https://amzn.to/3BynxiK
Equipment:
- Food scale https://amzn.to/2UtjTWF
- Small saucepan
- Measuring spoons
- 2 mixing bowls
- Whisk
- Sharp knife
- Chopping board
- Rubber spatula
- Baking sheet pan
- Silpat mat or parchment paper
- Bowl cover or plastic wrap
Instructions
- In a small saucepan, heat up soy milk, just enough so it is very hot. Do not let it come to a boil. Turn off the heat, and mix in the coffee grounds. Remove from the heat, set aside, and allow the coffee to bloom in the milk for about 10 minutes. Alternatively, you can use a microwave.
- In a large bowl, mix together all-purpose flour, rye flour, salt, and baking soda. Set aside until ready to use.
- Next, take half (90g) of the chocolate wafers and roughly chop them. Add it back to the bowl with the rest of the chocolate wafers. Set aside until ready to use.
- In a medium-sized bowl, add in the brown sugar, granulated sugar, vegetable oil, vanilla extract, and the cooled coffee milk mixture. Mix until well combined.
- Make a well in the middle in the flour mixture, and pour in all the wet ingredients. With a rubber spatula, fold to combine.
- Next, add in the chocolate wafers and fold until it is evenly distributed with the dough.
- Cover and let the cookie dough rest for 30 minutes to an hour. Do not skip this step.
- When you are ready to bake, preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Remove the cookie dough from the fridge. With a medium-size cookie scoop, scoop and place the dough onto the lined baking sheet leaving it 2-inches apart. Sprinkle a little flakey sea salt. Bake for 12-15 minutes.
- Remove from the oven and let them cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling. Serve and enjoy!
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. This is the one I own: https://amzn.to/2UtjTWF
- If you measure by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Use freshly ground coffee. Finely ground the coffee, as if you are making an espresso, the texture will be better in the cookie than a medium or coarse ground.
- If you don’t have a coffee grinder, you can go to your local coffee shop and ask if they can grind some coffee for you! Ask for a fine ground (for espresso).
- You can also sub the coffee for 1 tablespoon of instant coffee/espresso, but the flavors will be a bit different.
- Chill the cookie dough. Do not skip this step, this helps with the texture and enhances the flavor of the cookies.
Keywords: vegan, vegan cookies, vegan cookie recipe, cookie recipe, espresso rye chocolate chip cookies, vegan espresso and rye chocolate chip cookies, chocolate chip cookies, chocolate chip, cookies
This is one of my favorite cookies! I make them often
★★★★★
I’m so glad that you enjoyed this recipe! It’s one of my favorites too! 🙂
These cookies are so good and easy + my non vegan friends like them too
★★★★★
I’m so glad! This recipe is definitely a winner!
These are so good
★★★★★
The ingredients doesn’t list Baking Powder but the instructions at step 2 says “In a large bowl, mix together all-purpose flour, rye flour, salt, baking powder, and baking soda”
How much baking soda should be used? Or is this just accidentally included in the step2 list?
I apologize! Baking powder was accidentally added in the step 2 list. You are only use 1/2 tsp of baking soda! I’m so sorry for the confusion.
Hi, should the dough be sandy? Does the texture seem much to dry?
Hi! The dough shouldn’t be sandy at all, it sounds like there was too much flour added. I know my recipe does include cups, but I test all my recipes using weight.
Cups are not going to be accurate, especially when measuring flour. So you can try doing this trick for measuring flour: https://www.youtube.com/watch?v=GUSovVHpqsU.