These Vietnamese coffee white chocolate chip cookies taste like cà phê sữa đá in cookie form. Chewy centres, crisp edges, bitter-sweet brewed Vietnamese coffee baked right into the dough with white chocolate chips. The condensed milk drizzle mirrors the sweetness of Vietnamese iced coffee and makes these taste like an actual coffee shop treat. 🙂
You’re using real brewed Vietnamese coffee (strong, earthy, a little chocolatey on its own), and it comes through. White chocolate works better than dark because it sweetens it the way condensed milk does in the drink. The dough smells incredible while it bakes, like a Vietnamese café in the middle of your kitchen.
These are the kind of cookies that make people ask for the recipe. Good for gifting, Lunar New Year dessert tables, or just making your weeknight coffee situation more interesting.
Tips for Cà Phê Cookies
- Use actual brewed Vietnamese coffee, not instant. The flavour is earthier and less harsh. If you don’t have a phin filter, use strong French press coffee or dark roast brewed double-strength. Instant coffee doesn’t give you the same depth but don’t let me stop you from using it when you’re in a pinch!
- Let the coffee cool completely before adding it to the dough. Warm coffee will melt the butter and make your dough greasy. Room temp or cold is what you want.
- Don’t overbake! Pull them when the centres still look slightly underdone. They’ll firm up as they cool but stay chewy in the middle. If you wait until the whole cookie looks set, you’ll end up with dry edges.
- The condensed milk drizzle is optional, but it makes these taste more like the actual drink. It also helps if your coffee came out stronger than expected — the sweetness balances it. Drizzle it thin so it doesn’t overpower the cookie.
- Chill the dough for 30 minutes if it feels too soft to scoop. The coffee adds moisture, so depending on your flour and humidity, you might need a quick fridge rest. This also helps the cookies hold their shape instead of spreading into puddles.
Ingredients
- All purpose flour
- Baking soda
- Unsalted butter, room temp
- Sugar
- Light brown sugar, packed
- Salt
- Vanilla extract
- Large eggs
- Brewed Vietnamese coffee, cooled
- White chocolate chips
- Condensed milk (optional, for drizzle)
These cookies hit different. Rich, coffee-forward, sweet in all the right places, with that chewy-crisp thing that makes you reach for another one before you’ve finished the first. They’re not your standard chocolate chip cookie, and that’s the whole point!
Happy baking! 🙂
Print
Vietnamese Coffee Cookies (Cà Phê Cookies)
- Total Time: 20 minutes
- Yield: 24 1x
Description
Vietnamese coffee white chocolate chip cookies with brewed cà phê baked into the dough and an optional condensed milk drizzle. Chewy, coffee-forward, and taste like Vietnamese iced coffee in cookie form. Easy one-bowl recipe, no mixer needed.
Ingredients
- 2 1/4 cups (270 g) all purpose flour
- 1/2 teaspoon baking soda
- 1 cup (226 g) unsalted butter, room temperature
- 1/3 cup (65 g) granulated sugar
- 2/3 cup (145 g) light brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup (120 ml) brewed Vietnamese coffee, cooled
- 1 cup (170 g) white chocolate chips
- 1/2 cup (120 ml) sweetened condensed milk, optional for drizzling
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or grease it lightly with butter.
- Whisk together the flour and baking soda in a medium bowl. Set aside.
- In a large bowl, mix the butter, both sugars, salt, and vanilla until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the cooled coffee.
- Gradually add the flour mixture and stir until just combined. Fold in the white chocolate chips.
- Drop tablespoon-sized balls of dough (about 55 grams each) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 minutes, or until the edges are golden but the centres still look soft and slightly underdone.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack. Once fully cooled, drizzle with condensed milk.
Notes
- Brew your coffee strong. Instant Vietnamese coffee works great, or use a phin filter if you have one. Let it cool completely before adding it to the dough.
- These cookies will look slightly underbaked when you pull them out. That’s exactly what you want. They’ll firm up as they cool but stay chewy in the middle.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
Leave a Reply