My chewy chocolate chip coffee cookies are made with chocolate chunks and double the coffee, with both brewed coffee and instant coffee granules! Plus, they only take 20 minutes to chill, so you’ll be rewarded with the amazingly delicious smell of warm cookies with coffee and chocolate in very little time.

coffee cookies on a piece of parchment paper

These coffee cookies are seriously one of my favorite recipes on my whole site. Yes, the WHOLE site!

I am 100% obsessed with all the coffee things. To be honest, I grew up drinking coffee. One of my favorite things to do when I was little was dunk my chocolate chip cookies into my mom’s coffee!

25 years and a pastry school degree later, you bet I am still doing it. So I thought, why not make a cookie that has both chocolate chip and coffee!

These double coffee cookies are chewy, buttery, and loaded with a ton of coffee flavor. Plus they don’t take a long time to make. There is some chill time to make sure they dont spread to large but its not that long. You can still make these in under an hour!

If youre as obsessed with coffee baking recipes as I have, then you have to try these coffee cupcakes, this coffee frosting, or these coffee blondies!

Ingredients for coffee cookie recipe

How to make cookies with coffee

You can make this recipe by hand if you don’t have a mixer.

butter, granulated sugar, and brown sugar in a stand mixer bowl
In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar on low-medium speed until smooth.
A stand mixer bowl with cookie batter inside. There are 4 small bowls next to it. One bowl has 2 eggs, another has vanilla extract, another has brewed coffee, and the last has coffee granules
Add in the egg and the yolk, and mix again. Add in the dry ground coffee granules, vanilla, and brewed black coffee. Mix until a smooth paste forms.
Smooth cookie batter at the bottom of a mixing bowl
Add in the flour, baking powder, baking soda and kosher salt.
A stand mixing bowl with cookie batter inside next to a gray cutting board with chopped up chocolate on it.
Add in the chocolate chips or chop up large pieced of chocolate to make chunks.
Chill the dough for 20-30 minutes in the fridge.
A sheet pan lined with parchment paper with balls of cookie dough lined up on it and an ice cream scooper on the side of the pan.
Scoop out balls of dough using a 3 tbsp ice cream scooper. Top with some extra chocolate if you want! Make sure to press it in slightly.

Line 6 cookies at a time on a parchment lined cookie sheet and bake for 15-17 minutes.

What kind of coffee to use

There are two kinds of coffee in these cookies– liquid and dry!

Brewed Black Coffee– I make these cookies with brewed coffee but you can use instant coffee to make a cup too. To make a small amount of black coffee, dissolve 1/2 tsp instant coffee and cover with 2 tsp hot water.

Dry Coffee Granules- You can use instant here or they can be the kind you put in the coffee machine. Throw them right into the batter. If you only have espresso powder, you can use that too!

You can use any brand of coffee, decaf or regular.

You can even go crazy and try a flavored coffee for these, I bet they will be delicious!

coffee cookie dough with with chocolate chunks lined up in balls on a sheet tray.

Expert cookie baking tips

  • Use room temperature ingredients to ensure the batter mixes together smoothly.
  • Measure the flour the right way. Fluff your flour then spoon it into your measuring cup. Do not directly scoop flour with your measuring cup because you will end up compacting your flour and using too much.
  • Substitute espresso powder or dry instant coffee for the ground coffee. Basically you can use whatever kind of coffee you have on hand whether thats espresso powder, instant coffee, or ground coffee.
  • Bake cookies on a parchment lined light colored aluminum tray for the best heat distribution.
  • I use a 3tbsp cookie scoop to measure out the cookie dough so all the cookies will be the same size. You can use a small or mini size one, but check on the cookies after 10 minutes instead of the full 15.
coffee cookies on a piece of parchment paper
4.42 stars (134 ratings)

Chewy Coffee Chocolate Chip Cookies

Prep: 10 minutes
Cook: 15 minutes
Chill time: 20 minutes
Total: 45 minutes
Servings: 18 cookies
My chewy chocolate chip coffee cookies are made with chocolate chunks and double the coffee, with both brewed coffee and instant coffee granules! Plus, they only take 20 minutes to chill, so you’ll be rewarded with the amazingly delicious smell of warm cookies with coffee and chocolate in very little time.
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Ingredients

  • 1 cup (227 g) unsalted butter , at room temperature
  • 1 cup (220 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 (1) large egg
  • 1 (1) large yolk
  • 2-3 teaspoons (2 teaspoons) dry ground coffee granules , sub instant coffee or espresso powder
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 2 teaspoons (2 teaspoons) brewed black coffee, can be instant coffee!
  • 2.5 cups (312.5 g) all purpose flour
  • 1 teaspoon (1 teaspoon) baking powder
  • 1/2 teaspoon (0.5 teaspoon) baking soda
  • 1/4 teaspoon (0.25 teaspoon) kosher salt
  • 1 1/2 cups (255 g) chocolate chunks or chips

Instructions
 

  • Line 2 baking sheets with parchment paper and preheat the oven to 350° F.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment, add the 1 cup butter, 1 cup brown sugar, and 1/2 cup granulated sugar and mix on low-medium speed until smooth. About 2 minutes.
  • Add in the whole egg and then the yolk, and mix again.
  • Add in the 2- 3 tsp ground coffee, 1 tsp vanilla extract, and 2 tsp brewed coffee, and mix on low to combine. About 30 seconds.
  • Turn the mixer off and add in the 2.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
  • When an evenly mixed dough forms, stop the mixer and stir in the chocolate chunks in by hand so as not to break them up. Chill the dough for 20 minutes.
  • Using a 3 tbsp cookie scoop or a large spoon, scoop out evenly sized balls and bake 6 at a time on a baking sheet.
  • Bake for 15-17 minutes on the lower rack in your oven. The cookies are done when the edges are golden brown.

Notes

  • Make sure to properly measure your flour. Spoon it into your measuring cup and level it off.
  • Do not over mix the cookies.
  • If you want more coffee flavor use 1/2 teaspoon vanilla and an extra 1/2 teaspoon brewed coffee or sub the vanilla extract for coffee extract.
  • You can substitute espresso powder for the dry coffee granules 
  • To make brewed coffee- dissolve 1/2 teaspoon of instant coffee in 2 tsp of hot water. Cool and add to the batter.

Storing

Keep them in an airtight container or zip top bag on the counter for 3-5 days so they will stay fresh!

Freezing Instructions:

Freezing already baked cookies: Let the cookies cool to room temperature before freezing. Place then in a freezer safe bag and freeze for 3 months.
When you’re ready to eat, let them thaw to room temperature on the counter. Then heat in the microwave for 15 seconds for a softer cookies.
Freezing cookie dough: If you want to freeze the cookie dough balls, freeze them on a baking sheet for an hour or so to let them set. Then transfer them to a freezer bag. No need to defrost before baking, just pop them into the preheated oven!
Serving: 1cookie, Calories: 303kcal, Carbohydrates: 40g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 47mg, Sodium: 98mg, Potassium: 84mg, Fiber: 1g, Sugar: 25g, Vitamin A: 343IU, Calcium: 35mg, Iron: 1mg
Course: Cookies, Dessert
Author: Sam Adler
Cuisine: American
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