Coffee Cookies
Posted Jun 23, 2023, Updated Feb 04, 2024
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These chocolate coffee cookies have soft centers, chewy edges and are infused with espresso for a rich coffee flavor. The perfect cookie for coffee lovers!
These coffee cookies are one of my favorite cookie recipes of all time.
They have soft and gooey centers, chewy edges, and a bold coffee flavor, just like these coffee brownies!
Plus, they’re easy to make and only require 30 minutes of chilling! These espresso cookies are truly the perfect cookie for the coffee lover in your life!
Coffee Cookies: Ingredients & Substitutions
- Salted Butter. Unsalted butter works well too.
- Granulated Sugar. White, granulated sugar and organic cane sugar are my top choices.
- Light Brown sugar. dark brown sugar can be used instead of light.
- All-purpose Flour. I recommend using an unbleached, all-purpose flour. You can use a gluten-free all-purpose baking flour to make them gluten-free.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. Choose your favorite variety too (dark, semisweet, milk, even white).
- Espresso powder. instant coffee works in place of espresso powder, although I highly recommend always having espresso powder in your pantry to enhance the flavor of chocolate desserts (like chocolate cake, chocolate cupcakes, etc.)
How to Make Coffee Cookies
Let’s walk through how to make this espresso cookie recipe step-by-step, and don’t forget to watch the video.
Begin by combining the flour, cocoa powder, espresso powder, baking soda, sea salt, baking powder in a medium bowl. Then set the dry ingredients aside.
Next, cream together butter, brown sugar and granulated sugar until combined either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer,
Then, beat in the egg and vanilla until fluffy.
Then, stir in the dry ingredients until combined.
Once the batter is homogenous (uniform throughout), beat in the chocolate chips on low speed until evenly distributed throughout the dough.
Then, transfer dough to an airtight container and chill for at least 30 minutes.
After the dough has chilled, preheat the oven and line two large baking sheets with a silicone baking mat or parchment paper.
Then, use a 1 – 1 ½ Tablespoon cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set, and starting to crackle around the edges.
Let them the coffee cookies on the baking pan for 5 minutes before removing to cooling rack to cool completely.
Store
Store these espresso cookies in an airtight container at room temperature for up to 5 days.
How to Freeze Coffee Cookies
You can freeze these coffee cookies in two ways.
- Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Coffee Cookies Recipe FAQs
They are done when the tops and edges are just barely set and crackle a little around the edges. Be very careful not to over bake – they have a short bake time of 8-9 minutes.
Absolutely, this recipe doubles very well. You can click on the “2X” button in the recipe card.
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Coffee Cookies Recipe
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 Tablespoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup chocolate chips
Instructions
- In a medium bowl combine flour, cocoa powder, espresso powder, baking soda, sea salt, baking powder. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
- Beat in egg and vanilla until fluffy.
- Mix in the dry ingredients until combined.
- Add chocolate chips and beat on low speed to combine.
- Transfer the dough to an airtight container and chill for at least 30 minutes.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Use a 1 ½ to 2 Tablespoon cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
- Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set, and starting to crackle around the edges.
- Let them sit on the baking pan for 5 minutes before removing to cooling rack to cool completely.
Video
Notes
- Salted Butter. Unsalted butter works well too.
- Granulated Sugar. White, granulated sugar and organic cane sugar are my top choices.
- Light Brown sugar. dark brown sugar can be used instead of light.
- All-purpose Flour. I recommend using an unbleached, all-purpose flour. You can use a gluten-free all-purpose baking flour to make them gluten-free.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. Choose your favorite variety too (dark, semisweet, milk, even white).
- Espresso powder. instant coffee works in place of espresso powder, although I highly recommend always having espresso powder in your pantry to enhance the flavor of chocolate desserts (like chocolate cake, chocolate cupcakes, etc.).
- Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these cookies for a hostess gift. I was told by several of the other guest these were the best cookies they had ever eaten in their life!!!! Thanks for sharing this delicious recipe.
Wow!! I’m so glad they were so well received!! Thank you for telling me it warms my heart!!
Amazing. Texture is perfect. I was hesitant about baking at 375, but 8 minutes was right on. I used Droste Dutch process cocoa powder. I hate to say this, but I did sub 1/4 cup of malt powder for 1/4 cup of white sugar and that worked super well (which I’ve done with other recipes). These are a real hit. 5.00 stars.
I made these during my entire pregnancy, then for guests, and now for a cookie exchange! Great recipe! I use instant coffee and its just as good
These cookies are FANTASTIC!! Thanks for sharing the recipe!
If I don’t have espresso powder, how much to convert with coffee miracle?