Introduction

These coffee cookies combine the rich aroma of instant coffee with the sweetness of chocolate chips for a delightful treat. Perfect for coffee lovers looking to enjoy their favorite flavor in cookie form.

The image shows three round chocolate chip cookies stacked partly on top of each other on a black wire rack. Each cookie has a golden-brown color with a slightly crisp edge and soft center. The tops are studded with shiny, dark brown chocolate chips and sprinkled with small white flakes of sea salt, adding texture. Behind the wire rack is a white bowl filled with extra chocolate chips, placed on a white marbled surface with some loose chocolate chips scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 TBSP Instant coffee (good quality, measured then blended)
2 1/2 cups All-purpose flour
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Salt
1 tsp Ground cinnamon
1 cup Unsalted butter (melted and cooled)
1 cup Brown sugar (packed light brown sugar)
1/2 cup White granulated sugar
1 tsp Pure vanilla extract
2 Large eggs (room temperature)
1 1/2 cups Semi-sweet chocolate chips

Instructions

Step 1: Using a food processor, blend the instant coffee into a fine powder. In a medium bowl, sift the flour, then add the instant coffee powder, baking soda, baking powder, salt, and ground cinnamon. Mix well to combine.
Step 2: In a large bowl, combine the melted and cooled butter with the brown sugar, white sugar, vanilla extract, and eggs. Mix until smooth and well incorporated.
Step 3: Add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold until just combined. Stir in the semi-sweet chocolate chips evenly.
Step 4: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest while the oven heats to allow the gluten to absorb the wet ingredients.
Step 5: Using a 2-ounce cookie scoop, portion the dough into 6 balls per cookie sheet. Place extra chocolate chips on top of each dough ball for added texture and visual appeal.
Step 6: Bake one cookie sheet at a time for 12 to 14 minutes. Bake until the edges turn golden and the centers appear slightly underbaked for a chewy texture.
Step 7: Remove cookies from the oven and let them rest on the hot pan for 5 minutes. This helps them set before transferring to a cooling rack to cool completely.

Tips & Variations

For a stronger coffee flavor, increase the instant coffee to 3 tablespoons, but avoid using more to prevent bitterness.
Try swapping semi-sweet chocolate chips with dark chocolate or white chocolate for different flavor profiles.
If you prefer a crunchier cookie, bake a minute or two longer, but watch carefully to avoid overbaking.

Storage

Store cooled coffee cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag or container for up to three months. To reheat, warm briefly in the microwave or oven to regain softness and flavor.

How to Serve

A close-up of several chocolate chip cookies stacked and arranged on a black cooling rack over a white marbled surface, showing a rich golden-brown texture with dark, glossy chocolate chips spread evenly across each cookie. One cookie is broken in half, positioned at the center, revealing a soft, chewy inside with melted chocolate chips, while a light sprinkling of coarse sea salt adds a subtle white contrast to the warm cookie surface. Scattered chocolate chips and cookie crumbs surround the rack, adding to the inviting homemade look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee?

Using brewed coffee will add moisture and may change the dough’s consistency, so instant coffee powder is preferred for this recipe to maintain texture and flavor balance.

Do I have to let the dough rest before baking?

Letting the dough rest while the oven preheats helps the gluten absorb the wet ingredients, improving the cookie’s texture. While not mandatory, it is recommended for best results.

Coffee Cookies with Chocolate Chips Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

These Coffee Cookies combine the rich, aromatic flavor of instant coffee with sweet chocolate chips to create a delightful treat. Soft in the center and slightly crisp on the edges, they are perfect for coffee lovers looking for a decadent and comforting cookie.

Author: Marco
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 12 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 1/2 cups All-purpose flour
2 TBSP Instant coffee (good quality, ground)
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Salt
1 tsp Ground cinnamon

Wet Ingredients

1 cup Unsalted butter (melted and cooled)
1 cup Brown sugar (packed light brown sugar)
1/2 cup White granulated sugar
1 tsp Pure vanilla extract
2 Large eggs (room temperature)

Mix-ins

1 1/2 cups Semi-sweet chocolate chips

Instructions

Blend Instant Coffee: Using a food processor, blend the instant coffee into a fine powder for even distribution throughout the dough.
Prepare Dry Ingredients: In a medium bowl, sift the all-purpose flour to remove lumps. Add the powdered instant coffee, baking soda, baking powder, salt, and ground cinnamon. Mix well to combine.
Mix Wet Ingredients: In a large bowl, combine the melted and cooled unsalted butter, brown sugar, granulated sugar, pure vanilla extract, and room temperature eggs. Whisk these ingredients together until smooth and well incorporated.
Combine Dry and Wet Mixtures: Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold the mixture until just combined. Avoid overmixing to keep the cookies tender.
Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the cookie dough.
Preheat Oven: Set your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the cookie dough sit while the oven heats to allow the gluten to absorb moisture, enhancing texture.
Scoop Dough: Use a 2-ounce cookie scoop to portion out the dough, placing 6 dough balls on each prepared cookie sheet. Optionally, top each dough ball with extra chocolate chips for visual appeal and added chocolate flavor.
Bake Cookies: Bake one cookie sheet at a time for 12-14 minutes. Cookies are done when edges are golden and the centers remain slightly underbaked for a soft middle.
Cool Cookies: Allow the cookies to rest on the hot cookie sheet for 5 minutes after baking to set before transferring them to a cooling rack to cool completely.

Notes

Ensure the melted butter is completely cooled before mixing with eggs to prevent cooking the eggs.
Letting the dough rest before baking improves cookie texture by allowing flour to hydrate.
Using a cookie scoop ensures uniform size and even baking.
Baking one sheet at a time helps maintain consistent temperature and even baking.
For extra coffee flavor, consider adding a teaspoon of espresso powder in addition to the instant coffee.

Keywords: Coffee Cookies, Chocolate Chip Cookies, Coffee flavored cookies, Baked cookies, Dessert, Snack, Homemade cookies