Originally published April 2018, updated October 2019. These coffee chocolate chip cookies are insanely delicious! The are made with brewed black coffee and dry ground coffee or espresso powder to give you a pick me up any day!
Just gonna cut to the chase here because taking any more time means time away from me shoving more cookies in my face.
Think of these cookies as like an everyday drink that has been spiked with your favorite alcohol. (I always go back to alcohol, omg what is that).
Thats what these are to me. Classic chewy chocolate chip cookies that are laced with a hint of rich coffee flavor.
These cookies hit all the aspects of an amazing cookie:
- Chewy? Check.
- Buttery? Check.
- Chocolatey? Check.
- Coffee buzz? Check, check, check.
Can you tell I love coffee?
I’m that person who wants to go to bed at night only because the morning equals coffee.
Most importantly, I love to dunk chocolate chip cookies in my coffee.
So why not combine the two into coffee chocolate chip cookies! They are super easy to make and are delicious with that added boost from dry ground coffee!
Plus, the best part is that you can tell your small children that just like alcohol (womp there it is again), these cookies are for adults only.
There, now you won’t even have to share.
Ingredients:
The ingredients you’ll need for these chocolate coffee cookies are fairly standard:
- butter
- granulated sugar
- brown sugar
- eggs
- flour
- salt
- ground coffee, instant coffee, or espresso powder
- chocolate chunks
Chocolate chips vs. chunks
You can use either chocolate chips or chocolate chunks. I always think the chunks look prettier and more rustic though because it gives you different sizes of chocolate which result in those beautiful pools of chocolate when baked.
How to make
- Cream together the butter and sugars until smooth.
- Add in the eggs, ground coffee granules (the ones you put in your coffee maker), vanilla, and brewed black coffee. Mix until a smooth paste forms.
- Add in the flour, baking powder, baking soda and kosher salt.
- Time for the chocolate! Add in the chocolate chips or chop up large pieced of chocolate to make chunks.
- Scoop out balls of dough using an ice cream scooper. Top with some extra chocolate if you want! Make sure to press it in slightly.
- Drop the cookie dough balls onto a baking sheet and chill the dough for 20 mins to an hour before baking.
- Bake! The cookies are done when the edges are a golden brown.
Cream the butter and sugars Add in dry coffee, brewed black coffee, eggs, and vanilla This is what the batter looks like Add in chopped chocolate Scoop the cookie dough into even amounts
Make sure to watch the video!
Chilling the cookies
It’s important that you chill the cookies in the fridge to make sure they don’t spread into one blob.
The reason why cookie recipes always say you should chill them is because if you dont they can spread when baking.
If you have ever opened your oven to see your cookies morph into each other than chilling them is the answer. This will ensure your cookies stay in their individualized shape!
You can chill them anywhere from a minimum of 20 minutes, but 60 mins is what I prefer. Or stick the dough in the freezer and bake at another time!
How to bake
Line 5-6 cookies on a baking or cookie sheet, 2 inches apart. Bake at 350 degrees Farenheit for 15-17 minutes. I like them slightly underbaked, they are so gooey!
The cookies are ready when the edges are golden brown and crispy looking!
Extra tips on making these cookies
- Yes there are two types of coffee in these cookies– dry coffee granules (or espresso powder) and brewed black coffee.
- To make a small batch of black coffee for this recipe measure 1/2 teaspoon instant coffee and pour 1 tablespoon of hot water over it.
- Substitute espresso powder or dry instant coffee for the ground coffee. Basically you can use whatever kind of coffee you have on hand wether thats espresso powder, instant coffee, or ground coffee.
- When I tested this recipe I used ground coffee. If you use espresso powder it’s totally fine, we can call them espresso cookies too!
- I used a regular sized ice cream scooper to measure out the cookie dough so all the cookies would 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.
- If you don’t have a scoop, a large spoon works too.
- Chill the cookies in the freezer for 20 minutes if you are short on time.
Freezing baked cookies
Let the cookies cool to room temperature before freezing.
Place the cookies in a freezer safe bag and freeze for up to 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.
How to freeze the 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!
Storing
Keep them in an airtight container or bag on the counter for 3-5 days so they will stay fresh!
Okay guys, enough chit chat. You should’ve been shoveling a freshly baked cookie into your mouth ages ago!
Can I make these dairy free?
Totally! Use a butter substitute like Earth Balance, and dairy free chocolate chips!
Need more cookie recipes?
- Chewy Chocolate Chip Cookies
- Crispy and Chewy Giant Funfetti Cookies
- Salted Caramel Chocolate Chip Cookies
- White Chocolate Oatmeal Cookies with Cream Cheese Glaze
- Chewy Lemon Coconut Cookies
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Coffee Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large yolk
- 2-3 teaspoons dry ground coffee granules sub instant coffee or espresso powder
- 1 teaspoon vanilla
- 2 teaspoons brewed black coffee can be instant!
- 2.5 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups chocolate chunks or chips
Instructions
- Line a baking sheet with parchment paper and gather the ingredients.
- In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium until smooth. Do not overmix or the cookies will spread more than they should.
- Add in the whole egg and then the yolk, and mix.
- Add in ground coffee, vanilla, and brewed coffee, mix on low to combine.
- Turn the mixer off and add in the flour, baking powder, baking soda and salt and then 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.
- Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the refrigerator to chill before baking.
- Chill the dough for an hour or up to overnight.
- Preheat your oven to 350° F and separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading.
- Bake for 15-17 minutes on the lower rack in your oven. The cookies are done when the edges are golden brown.
Video
Notes
- Only mix the butter and sugar until combined. Do not overmix or the cookies will spread.
- 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 instant coffee or dry coffee granules
- Speed up the process of chilling by placing them in the freezer for 20 minutes
- For the brewed coffee- dissolve 1/2 teaspoon of instant coffee in one tablespoon of hot water. Cool and add to the batter
Nutrition
By ‘ground coffee granules’ do you mean instant coffee granules or ground coffee beans?
You can use either, I used ground coffee granules
Chocolate chunk coffee cookies—What do you mean by coffee granules? Instant coffee or actual coffee grounds?
I used ground coffee, but you can sub the instant
My oven is at 350 but the coffee smells like it’s burning.
Hey Desire’! Thanks for making these! Because the coffee is such a small amount I don’t think it would burn, is it possible that maybe a small piece of residue in the oven is burning? Either way, thanks for making these!
His long is it’s shelf life?
Id say up to 5 days, but they freeze well too!
I made these once before and did not chill the dough and they turned out great, this time I chilled the dough and it is like a brick now have to wait for it to soften. They tadte really good though. I wont chill them next time.
Happy to hear that! I chill them so they don’t spread so much, but if it works for you, great!
Some even scoop the cookies first, then chill, before baking. It can work well if you find they spread too much I chilled! 🙂
Yes Rachel way to go! Thanks for making these!
Made these today, they are great!
So happy to hear that! Thank you so much!
My husband would LOVE these! Do you think it would be okay to sub coffee granules for instant eapresso powder? I have some on hand and don’t want to use it for just tiramisu.
yes totally!! Go for it!
What if I need to make this eggless?
Thanks for your comment! I haven’t tried to make these without eggs but if you try it let me know how it goes!
I like to use flax “eggs” as a substitute for real eggs in cookie recipes. They keep the cookies fresh longer and add a slight nutty flavor.
Cool!! So happy to hear that works!!
How many flax eggs did you use for this recipe?
Hi! These are not vegan 🙂
Can you freeze the dough balls and bake off as needed?
Yes! You totally can, I would freeze them on a sheet tray for an hour and then transfer them to a ziplock to bake as needed! Thanks for your comment!
How long can you freeze them for?
Up to 3 months!
These looks delicious! Can I use espresso powder instead of ground coffee?
Yes totally! Im sure it’ll be delicious!
These look delicious!! Can I use margarine instead of butter ?
yes totally! It won’t be as buttery tasting but will definitely work!
Great recipe! Did not make any changes to recipe & cookies were perfect!
Thank you SO much!!! Im so happy to hear that!!!
These cookies are amazing! Will definitely be making them again! Thank you for the recipe!
So happy you enjoyed them, thank you so much for making!
any ideas for how we could sub out the eggs? trying to make a vegan version for my little sister!
Hi! You could try using 1/2 cup unsweetened applesauce instead of the eggs, I haven’t tried it but usually thats the sub for eggs in baking! Let me know what happened if you try it! Hope it works!
Followed most of receipe. Cut the GS by 1/3 and chilled dough for 30 mins. They turned out fine. Prefer them cold.
Happy you enjoyed! Thanks for making!
What size scoop did you use?
Regular size ice cream scoop!
So, I didn’t put the dough in the fridge and they still stayed in the exact same shape… 😟 What did I do wrong?
If they are good, then you did nothing wrong! I always chill my dough so it doesn’t spread so big!
I’ve just started getting into coffee so I think I’m going to need to try these!! Also, totally agree with the chocolate chunk vs chocolate chip verdict. Chunks all the way! Thanks for a great recipe, can’t wait to try them!
AWWW YAY! Would love for you to try them! Here for all the chunks!!!!
Delish!!!! I’ve tried so many chocolate chip recipes only to be disappointed with some aspect of the outcome. These came out perfectly and provided everything you love in a chocolate chip cookie but better! Perfectly balanced so that the chocolate really pops. So glad I found this recipe!! By far my favorite!!! I will make them over and over – thank you!
Aww thank you so much Vicky! I am so happy you enjoyed them! Thank you so much for leaving such a nice review!
What kind of chocolate chunks did you use?
Hi Tara! I used the enjoy life chocolate chunks but any chunks will do, or you can chop up some chocolate bars!
This is my absolute favorite recipe. It is a win every time. Everyone who tries these cookies love them!
AWW So happy to hear that!!! Thank you so much for making them!!!
These are great. Used chocolate chunks today but may try the espresso chips I found last week.
Thank you so much for making these Cheryl, so glad you liked them- I think espresso chips sound amazing!!
I will never, as long as I live, make another chocolate chip cookie recipe again. This is the end-all-be-all. They’re absolutely incredible.
Omg this makes me SO SO happy thank you SO much!!!!
These cookies are so good! I saw you link the recipe on your story yesterday and sure enough, I was in the kitchen within the next few hours making them LOL
I don’t make cookies very often, but these I will for sure. The only reason I didn’t give 5 stars is because they were suuuuper buttery which isn’t necessarily a bad thing, but I just don’t like greasy fingers when I eat a chocolate chip cookie! Super easy to make, I’d definitely recommend! I even froze a whole bunch so I have cookies on the ready (:
Thank you so much Aisha! I am so happy that you liked them!!! Thanks for your review <3
TOTALLY FREAKING AMAZING omg, so glad I put half in the freezer for a rainy day! I don’t want to admit how much dough I ate before baking… so delish!!!
YAYAYAYAY SO happy you guys enjoyed these!!!
These are unreal 🤤🤤
I’ll never make regular choc chip cookies again, these are my go to cookies. However next tune I’ll use 1.5 sticks of butter instead of two and 3/4 cup of dark chocolate chunks instead of 1.5 . I thought the dough was delicious and the amount of chocolate was a bit overpowering.
Thanks for the great recipe!
Thank you so much for your comment Lia I’m so happy you love them and can adapt them to your liking!!! XOXO
Hey! I’m going to make these for Easter, but I need to know about how many they make.About how much is 18 people?
Hey Juliana! It’s one per person, so they make about 16-18 cookies depending on size. I just updated the serving thanks for bringing that to my attention! Happy Easter!!
Love the idea of these and definitely want to try making them soon! Also, I’m a graphic designer and these pictures are great quality, I’d love to use them in this personal project to practice package design, if you don’t mind? I would credit you for the photo and link to this page.
Hey Monica! Thank you so much for your sweet comment! Unfortunately I am not offering them up for licensing right now. Thank you so much for asking, hope you find the perfect pictures for your project!
Made these and shared with a few friends – high ratings from everyone!
I happened to have some nielsen massey coffee extract on hand and added a tsp for bonus coffee flavor.
Will definitely put these into the rotation.
thank you!
Hi! Thank you so so much! I am so happy you enjoyed the cookies, so awesome you had coffee extract on hand! Thank you for making these!
This recipe is so yummy and they come out great every time! I’ve made them while adjusting the amount of coffee and whether it’s less or more the actual cookie is fantastic each time
Thank you Fizza!!!! What a nice compliment I am so happy you are enjoying them any way you make them!!! <3
These cookies were so good! I took some to my sister-in-law’s house and everyone loved them! I even tried to save some pre-scooped cookie dough in the freezer to have on hand and bake just a couple at a time when I had a cookie craving, but I just ended up eating the frozen dough periodically…it was also delicious!
Hey Brittney!! Ahh thank you so much for letting me know! Haha I haven’t tried the cookie dough yet (shockingly) So happy to hear you liked these cookies!!
Haven’t made these yet, but they look sooooooo good!
Thanks Kennedy!!!
Love these! ❤️
SO happy! Thanks so much for your comment!
These are SO amazing! The step by step photos and video was so helpful, and I popped mine in the freezer so we can grab one when we’re craving something sweet! Thank you 🙂
YAY Tawnie, thank you for letting me know those process shots were worth it haha! So glad you love them!!
Best cookies ever!! Thanks for sharing, Sam!!
Thank you Jamie!!!! <3 <3
I found Sam on instagram – came for her comedy and screaming at Alexa/iguanas and stayed for her delicious recipes. This is a super easy to follow recipe! I’ve made these twice (with espresso powder instead of coffee) and gluten free flour and honestly just want to eat all the dough.
OMH HHAHAHA KATIE youre the best! Thank you for your awesome comment!
I made these yesterday and they instantly disappeared!! The whole family loved them. New favorite!
WOHOOO thank you Nicole!! I am so grateful for your review thank you!
These cookies looks SO amazing and I’m absolutely baking them this weekend. Sending my son a care package and these will be PERFECT!!
Hiiii Lisa!! thank you so much! I hope that he loves them, you sound like an awesome mom!
These are amazing! So easy and delicious.
Thank you so much for your sweet comment Effie!
These cookies look so delicious! I can’t wait to try them! You always have the most decadent looking recipes. 💛
Aww Ciarra, thank you so so much!
this is my go-to chocolate chip cookie recipe and has basically become a staple in our house. There’s always a bag in the freezer that’s ready to be baked fresh when the cookie jar becomes dangerously low.
OOOH I am so happy to hear you and the fam love these cookies! We do too!
The coffee cookies with chocolate chunks sound SO AMAZING! I can’t wait to make them this weekend! I can eat them for breakfast, right??
Breakfast, lunch, and dinner and maybe even dessert too haha! Thank you so much for your comment!
Love love love this recipe! And those beautiful photos. Thanks for sharing! 🙂
Thank you for the review Alexandria!
Absolutely adore this recipe. Instead of chocolate chips, I use Nestle’s espresso chips to add even MORE coffee flavor. These cookies are the new favorite!
OOH Emily that is SUCH a good idea! I will have to try that too! Thank you so much!
I mean…. LITERALLY my favorite new cookie recipe. The detailed instructions made me feel so confident. I froze the whole batch in an effort to only treat myself occasionally and we literally just made fresh cookies every other night for 2 weeks. UNBELIEVABLE, yum!
YAY Hailey! Thank you SO much! I am so happy to make you feel confident in the kitchen! Isnt it just the best feeling?! Thank you so much for your review and comment!
Love these cookies, they are so easy to put together and have a fabulous coffee and chocolate taste. I keep them in my freezer and may or may on bake them in an emergency for breakfast with my coffee. Thanks Sam!
Cookies are always my go to for breakfast haha, so glad you love these cookies, thank you so much for your review!
I’ve made these cookies countless times and they are always a win! They’re definitely a staple recipe for me.
YASSSS this makes me so happy! Thank you so much for letting me know!
These cookies are AMAZING! All my favorite things wrapped up in one cookie! Thanks for an amazing recipe!!
I love chocolate and coffee anything too! YAY so glad you love these cookies, thank you Kelsey!
My husband has declared these his favorite cookie ever. As such, I have added this recipe to my regular rotation. Give these a try, you won’t regret it!
Thank you Molly!! What a high honor!!! Appreciate your comment so much!!!
These look amazing! Cannot wait to try them out 🙂
Thank you so much Shilpa!
Made these delish cookies last summer and everyone loved them! So happy I stumbled upon this recipe again. I have some family in town next week and these will definitely be on the menu!! Thanks Sam 😋
YAY Alana I am so happy to hear that! Thank you so much for making these I am so happy you enjoy them!!
Yay! totally agree with you!