These are the best coffee cookies! They are super chewy, full of coffee flavor and loaded with melty chocolate chips. All coffee lovers will love these cookies!
If you're looking for other coffee recipes, check out my coffee cheesecake or cappuccino cake!
Why You'll Love These Coffee Chocolate Chip Cookies
They are super chewy cookies with crispy edges.
They’re full of coffee flavor and chocolate chips.
They’re super easy to make!
Ingredients for this Coffee Cookie Recipe
- Flour- all purpose flour gives these cookies the best “chew”
- Baking Powder & Baking Soda- help these cookies to rise slightly
- Salt- helps to bring out all the flavors in these cookies
- Butter- make sure it’s unsalted and softened
- Sugar- mostly brown sugar is used to make these cookies very chewy
- Egg Yolks- using just the yolks helps to give these cookies a super chewy texture
- Vanilla Extract- adds a sweet note to the cookies
- Instant Coffee Granules- adds the best coffee flavor to these cookies
- Chocolate Chips- I use semi-sweet but milk chocolate chips or dark chocolate chips would work as well
- Flaky Sea Salt- for sprinkling on the cookies after baking (optional)
Step by Step Instructions
Please see the recipe card below for the complete coffee cookies recipe!
STEP ONE: In a small bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
STEP TWO: In a large bowl, cream together the butter, brown sugar and granulated white sugar with an electric mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)
STEP THREE: Dissolve the instant coffee and vanilla together in a ramekin. Add in the egg yolks and vanilla/coffee mixture to the butter mixture and mix on high speed until fluffy, 1-2 minutes.
STEP FOUR: Add the dry ingredients to the wet ingredients a little bit at a time and mix on low then medium-low speed just until combined.
STEP FIVE: Add in the chocolate chips and stir them into the dough with a rubber spatula.
STEP SIX: Scoop the dough into balls using a 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the prepared baking sheet lined with parchment paper. Add extra chocolate chips on top if you wish.
STEP SEVEN: Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet. Transfer them to a wire rack to cool for 10-15 more minutes, or until cool enough to handle. Then enjoy! They go great with a cup of coffee!
FAQs
Can I use espresso powder? You can, but instant coffee dissolves much better in my opinion.
How do I store the cookies? Store cookies in an airtight container for up to three days. Or, freeze them for up to two weeks.
Can I make the dough ahead of time and chill it? Yes, the dough will stay fresh in the fridge for up to 3 days, or in the freezer for up to 2 weeks. Just bring the dough to room temperature before baking.
Pro Tips
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined. Doing this will help give you perfectly textured cookies.
For the best results measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
After the cookies are done baking, add a few extra chocolate chips on top!
If you make these cookies please leave a review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
White Chocolate Macadamia Nut Cookies
Coffee Cookies
Ingredients
- 1 ¾ cups (218 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 1 tablespoon vanilla extract
- 2 tablespoon (8 g) instant coffee
- 2 egg yolks, at room temperature
- ⅔ cups (140 g) semi-sweet chocolate chips, plus more for adding on top
- flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a small bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.1 ¾ cups (218 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream together the butter, brown sugar and granulated white sugar with an electric mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Dissolve the instant coffee and vanilla together in a ramekin. Add in the egg yolks and vanilla/coffee mixture to the butter mixture and mix on high speed until fluffy, 1-2 minutes.1 tablespoon vanilla extract, 2 tablespoon (8 g) instant coffee, 2 egg yolks, at room temperature
- Add the dry ingredients to the wet ingredients a little bit at a time and mix on low then medium-low speed just until combined.
- Add in the chocolate chips and stir them into the dough with a rubber spatula.⅔ cups (140 g) semi-sweet chocolate chips, plus more for adding on top
- Scoop the dough into balls using a 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the prepared baking sheets. Add extra chocolate chips on top if you wish.
- Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet. Transfer them to a wire rack to cool for 10-15 more minutes, or until cool enough to handle. (When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!)
- Sprinkle with sea salt, then enjoy! They go great with a cup of coffee!flaky sea salt for sprinkling (optional)
Hey Ginnu,,would it change the baking time if I don't add the chocolate chips. I have a friend who ( so sad) is allergic to chocolate however loves her coffee! What do you think? Your the baker. Thanks so much and I wondered how you got the cookies looking so perfect,great
trick.!!
Hi! I think if you left the chocolate chips out it might just make the cookies bake faster, so maybe reduce the baking time by a minute or so? Also, scoot a round cookie cutter around the cookies when they're straight out of the oven to give them a perfect circular shape 🙂