These coffee cookies are flavored with chocolate chips and two kinds of coffee ingredients. They are crazy delicious and will become your new favorite way to get your caffeine fix!
Just gonna cut to the chase here because taking any more time means time away from me shoving more cookies in my face.
They are just like classic chewy chocolate chip cookies but they are laced with a hint of rich coffee flavor from freshly brewed coffee and instant coffee granules.
So why should you make these cookies?
These cookies hit all the aspects of an amazing cookie:
- Chewy? Check.
- Buttery? Check.
- Chocolatey? Check.
- Coffee buzz? Check, check, check.
Ingredients you need:
The ingredients you’ll need for these chocolate coffee cookies are fairly standard baking pantry staples. The only thing I am going to point out here are the kinds of coffee used.
Brewed coffee– you can make this instant or use whatever is leftover in your coffee pot! To make a small amount of brewed coffee, measure out 1 tsp instant coffee and cover with 2 tbsp cup hot water. You only need 2 teaspoons though!
Coffee granules– these can be instant too or they can be the kind you put in your coffee machine. Throw them right into the batter! If you only have espresso powder you can use that too.
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 these cookies
- 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.
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 don’t 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 them
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!
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!
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!
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 2 tablespoons 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.
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 Cookie Recipe
- 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
- 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.
- 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