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
Units
Scale
- 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