These coffee cookies are soft, chewy, and full of melted chocolate chips. With instant coffee powder mixed into the dough, they’re the perfect way to get your caffeine fix and satisfy your sweet tooth at once!
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Coffee cookies are like supercharged chocolate chip cookies. Imagine the best chocolate chip cookie you’ve ever tasted with an added espresso bonus. Sounds almost too good to be true! This is why all coffee lovers should make a batch of coffee cookies right away. They only take about 10 minutes to bake and will keep you energized and smiling all throughout the day.
Coffee Cookie Recipe
Adding coffee to cookie recipes is pretty trendy right now! I might be biased, but I think this coffee cookie recipe is by far the best. Unlike other recipes, I use instant coffee powder rather than brewed coffee or instant espresso, which keeps the texture of the cookies light and airy with just a hint of coffee flavor. I also add chocolate chips to my chewy coffee cookies for a combination of ingredients that’s a match made in heaven!
With minimal prep time, you will love how easy it is to whip up a batch of perfect coffee cookies and how quickly they bake. In fact, you can be in and out of the kitchen with a cookie in hand in less than 30 minutes! Reach for this recipe next time you need a delicious dessert for a party or family get-together. I also like to make them as a special breakfast treat. Coffee is for the morning, right?!
Coffee Cookie Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Melted butter – Unsalted butter is best.
- Brown sugar – I like to use dark brown sugar to add a powerful flavor that goes well with the taste of coffee.
- Egg yolk – Save the egg white to make a morning egg white frittata!
- Vanilla extract
- All-purpose flour
- Instant coffee powder– Make sure you use instant coffee powder and not regular ground coffee beans. The instant powder dissolves in the batter, leaving no gritty texture behind.
- Baking soda
- Chocolate chips – I like to use semi-sweet chocolate, but you can opt for milk chocolate chips, dark chocolate chips, or even white chocolate chunks!
Here are a few ingredient substitutions and variations that you may want to try.
- Replace the instant coffee powder with instant espresso powder for an even stronger taste. Espresso cookies have a rich coffee flavor that is pretty amazing.
- Use two eggs instead of one egg and one egg yolk. This will make the cookies a little fluffier and give them a cake-like texture.
- Add ½ cup of chopped nuts to the cookie batter along with the chocolate chips. Walnuts, chopped peanuts, and chopped almonds will all taste great!
How to Make Coffee Cookies
- Stir the wet ingredients: Add the melted butter and brown sugar to a large bowl, and stir to combine. Mix in the egg, egg yolk, and vanilla, stirring until smooth. You can use an electric mixer, or just stir by hand.
- Add the dry ingredients: Add the dry ingredients to the bowl of wet ingredients, and stir again to make a smooth, thick batter. Gently fold the chocolate chips in last.
- Chill the dough: Cover the bowl loosely with plastic wrap, and refrigerate the dough for at least an hour. Chilling the dough will help prevent spreading.
- Bake: Preheat your oven to 350ºF, and line a baking tray with parchment paper or a silicone mat. Scoop the thick dough onto the cookie sheet. Make sure there are about 2 inches between the cookie dough balls as they will spread as they bake. Bake in the preheated oven for 11 minutes. The edges will be golden brown and the top of the cookies will no longer look wet.
- Cool: Move the baked cookies to a cooling rack, and let them cool for at least 5 minutes. The best coffee cookie is a warm coffee cookie. So, dig in right away!
Portion the cookie dough into balls, arrange them on a baking sheet, and transfer them to the freezer until solid. Then, place the cookie dough balls in a sealable bag, and keep them frozen for up to 3 months. Anytime you want a homemade coffee cookie, just bake a handful in the oven, adding a few minutes as needed. This is a great way to have homemade cookies on demand!
How to Store Coffee Cookies
If you have leftover chocolate chip coffee cookies, store them in an airtight container. When kept at room temperature, they’ll stay fresh for up to 1 week. Personally, I like to microwave my coffee cookies for 5-10 seconds to make them warm and gooey again, but they’re just as good cold!
Coffee cookies do have a very small amount of caffeine. The batter has a small amount of instant coffee power, but that little bit of caffeine is split between all 16 cookies. If preferred, you can choose to use decaf coffee powder to make the coffee cookies recipe. Just remember that the chocolate chips also have a tiny amount of caffeine!
You can never go wrong with coffee cookies and a warm cup of coffee! Or, for a different taste, try pairing your cup of joe with freshly baked chocolate chip cookies instead.
Yes! Freeze cookies either baked or unbaked for up to 3 months. When you’re ready to eat, bake them from frozen, adding a few minutes as needed. Or, thaw them at room temperature, and enjoy!
- Parchment paper or silicone mat
- Baking tray
- Large mixing bowl
- Cookie scoop
- Rubber spatula
- Measuring cup
- measuring spoons
- 3/4 cup melted butter, cooled
- 1 1/3 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 Tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cup flour
- 1/4 cup instant coffee powder
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
- Add the melted butter and brown sugar to a mixing bowl and stir together well.3/4 cup melted butter, cooled, 1 1/3 cup brown sugar
- Add the egg, egg yolk and vanilla to the bowl and stir again.1 egg, 1 egg yolk, 1 Tablespoon vanilla extract
- Add the salt, flour, coffee powder, and baking soda to the bowl and stir to make a thick dough.1/2 teaspoon salt, 1 3/4 cup flour, 1/2 teaspoon baking soda, 1/4 cup instant coffee powder
- Fold in the chocolate chips.1 cup chocolate chips
- Refrigerate the cookie dough for one hour or longer.
- Preheat your oven to 350ºF and line a baking tray with parchment paper.
- Scoop the cookies into two tablespoon-sized balls (use a spring-loaded cookie scoop if possible for uniform cookies). Place the cookie dough balls on the parchment-lined tray at least 2 inches apart.
- Bake the cookies for 11 minutes. The edges will be browning but the center will be soft and puffed up.
- Let the cookies cool for 5 minutes on the baking tray then move to a cooling rack. Enjoy!