These chewy coffee cookies are made with chocolate chunks and tons of coffee! They feature two types of coffee — brewed coffee and dry coffee granules — for extra coffee flavor. These cookies are flavorful, easy to make, and oh-so good. Let’s make them!
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!
Why you will love this recipe
These cookies hit all the aspects of an amazing cookie:
- Chewy? Check.
- Buttery? Check.
- Chocolatey? Check.
- Coffee buzz? Check, check, check.
These are your classic chocolate chip cookies laced with a ton of coffee flavor. I LOVE homemade cookie recipes, especially when they have coffee in them.
Wait, I just had the best idea- put some coffee flavor into this easy skillet chocolate chip cookie – that would be INCREDIBLE!
Ingredients you need:
- unsalted butter – I use unsalted so I can control the amount of salt in the batter. Make sure to use softened butter to create a smooth batter. If you forgot to take out your butter I have a whole post on how to soften butter quickly.
- brown sugar– using brown sugar ensures a chewy cookie!
- granulated sugar– white sugar sweetens and helps with spreading
- 2 eggs– helps with the structure of the cookie
- dry coffee granules– you can use instant coffee and just throw it into the batter
- brewed black coffee– make some coffee to drink and throw 2 tsp into the batter
- all purpose flour– flour holds the cookie together
- baking powder– helps the cookie rise
- baking soda– acts as another leavening agent
- kosher salt– brings out the flavor
- chocolate chips or chunks- use either or both!
How to make cookies with coffee
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar on low-medium speed until smooth.
- 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.
- Add in the flour, baking powder, baking soda and kosher salt.
- 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.
- 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.
You can make this recipe by hand if you don’t have a mixer.
What kind of coffee can I 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!
Keep them in an airtight container or zip top bag on the counter for 3-5 days so they will stay fresh!
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!
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.
- Make sure to chill the cookie dough for 20 minutes in the fridge so the cookies don’t spread while baking.
Yes! You can use a butter substitute like Earth Balance and dairy free chocolate chips.
I use semi sweet chocolate chips or chunks but you can use bittersweet or even milk chocolate. You can even cut up a bar of chocolate and throw it in!
Using more brown sugar than white, adding an extra yolk, and making sure to not over bake will ensure a chewy cookie!
Nope! I use a mixer because its easier but if you have a wooden spoon or sturdy spatula and a strong hand, you can just make them in a bowl!
Adding an extra yolk helps keep the cookie super chewy, you don’t need the egg white.
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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Chewy Coffee Chocolate Chip Cookies
- 1 cup unsalted butter at 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 extract
- 2 teaspoons brewed black coffee can be instant coffee!
- 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
- 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.
- 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.