Cold brew cookies from The Cookie Book: Decadent Bites for Every Occasion (page 56) by Rebecca Firth

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Notes about this recipe

  • KCKB on February 12, 2024

    This was a tasty way to use some chocolate covered espresso beans I had on hand. I will try some of the suggestions from the previous notes (espresso powder, etc) next time I make them - I’m not wild about the texture of espresso beans in cookies, even chopped, so espresso powder sounds like a great alternative.

  • jimandtammyfaye on January 18, 2024

    For the chocolate coffee lover, these are spectacular. I used espresso and chocolate chips instead of cold brew and chopped chocolate.

  • taste24 on December 28, 2020

    I LOVED these, and so did everyone else who tried them. I did not use chopped chocolate, but instead white chocolate chips and semi-sweet chocolate chips. I did not have any chocolate covered espresso beans, and was worried that there wouldn't be enough coffee that came through, so I mixed espresso powder and flaky salt and sprinkled that on the cookies right out of the oven. Divine!

  • bwhip on October 31, 2018

    Exceptional, probably one of my favorite cookies ever. I'm not really a white chocolate fan, so I left the white chips out and increased the chocolate chips and chocolate covered espresso beans by 50% each. I also used straight espresso in lieu of the cold-brew as the author gave as an option, since I didn't have cold brew and it was only a couple of tablespoons.

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