This recipe is for coffee chocolate chip cookies. Chewy centered, crispy edged cookies with pockets of melted dark chocolate and an undeniably delicious coffee flavor.
Why You'll Love These Coffee Chocolate Chip Cookies
Chewy centers, crispy edges- These cookies are the best of both worlds. The centers are chewy with lots of gooey chocolate and the edges have a slight crunch to them when bitten into.
Delicious coffee flavor- Instant coffee is used to give these cookies the most amazing coffee flavor. Paired with chocolate it makes the best mocha cookie you've ever tried! If you're like me and would never think of drinking instant coffee, trust me when I tell you in cookies instant coffee tastes better than espresso powder or coffee itself. It's my secret ingredient and I promise you'll love the way it makes these cookies taste!
Pockets of melty chocolate- These cookies have a lot of chocolate chips in them and when they're fresh out of the oven, each bite will be full of melted chocolatey goodness.
This post is sponsored by Minerva Dairy. Thank you for supporting the brands that make In Bloom Bakery possible!
Ingredients for Coffee Chocolate Chip Cookies
- Flour-good old fashioned all purpose flour is used for these cookies
- Sugar- mostly brown sugar and some granulated sugar are used in these cookies
- Eggs- two egg yolks are needed
- Baking soda and baking powder- helps the cookies rise slightly
- Dark chocolate chips- I recommend dark chocolate chips but you can also use semi-sweet if you prefer
- Butter- make sure it's softened
- Salt- to help bring out all the flavors in the cookies
- Vanilla- I recommend vanilla bean paste for the best flavor
- Instant coffee- this is what gives the cookies the best mocha flavor
- Flaky sea salt- for sprinkling after the cookies are baked
- Cookie dough scoop- I highly recommend using a medium, 1 ½ tablespoon capacity scoop for cookies, it gives you the best sized cookies!
Step by Step Instructions
STEP ONE: Add ¾ cup of softened, unsalted butter, ¾ cup of light brown sugar, and ¼ cup granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
STEP TWO: To the creamed butter and sugars, add in two egg yolks, 1 tablespoon of vanilla and 2 tablespoon finely ground instant coffee and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
STEP THREE: Add in 1 ¾ cups of flour, ½ teaspoon of salt, ½ teaspoon of baking powder and ½ baking soda. Mix until combined.
STEP FOUR: Add in 1 cup of chocolate chips and mix just until incorporated.
STEP FIVE: Scoop the dough into 20 balls. Arrange 6 at a time on a parchment paper lined baking sheet.
STEP SIX: Bake the cookies at 350 degrees for 10-11 minutes.
STEP SEVEN: Remove the cookies from the oven and sprinkle them with flaky sea salt. Let them cool on the baking sheet for a few minutes, then transfer them to a cooling rack. Let them cool for 10 minutes and then dig in!
Do I have to add the instant coffee? If you're looking for regular chocolate chip cookies, check out my best chewy chocolate chip cookies recipe!
Do I have to use dark chocolate chips? No you can use whatever kind of chocolate chips you'd like!
Can this dough be prepared ahead of time and chilled? Yes, absolutely. I would recommend pre-scooping the dough onto a baking sheet/sheets then wrapping with plastic warp and chilling. Let the dough come to room temperature before baking.
Can this dough be prepared ahead of time and frozen? Yes! I would again recommend pre-scooping the dough. Place the dough in Ziploc bags and store in the freezer for two-three weeks. Let dough thaw and come to room temperature before baking.
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. (Trust me, I've learned the hard way that I need to measure properly!) 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 go around them with a 3 ½ or 4 inch circular cookie cutter to make them perfectly round!
Other Recipes to Try
Coffee Chocolate Chunk Cookies
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- ¾ cup salted butter, softened
- 2 egg yolks
- 1 tablespoon vanilla
- 2 tablespoon finely ground instant coffee
- 1 ¾ cups all-purpose flour spooned and leveled, see notes (218 grams)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dark chocolate chips
- flaky sea salt for sprinkling on the cookies optional
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Add ¾ cup of softened, salted butter, ¾ cup of light brown sugar, and ¼ cup granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
- To the creamed butter and sugars, add in two egg yolks, 1 tablespoon of vanilla and 2 tablespoon finely ground instant coffee and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
- Add in 1 ¾ cups of flour, ½ teaspoon of salt, ½ teaspoon of baking powder and ½ baking soda. Mix until combined. (Please see recipe notes on properly measuring the flour for these cookies. Too much flour will ruin the cookies consistency.)
- Add in 1 cup of chocolate chips and mix just until incorporated.
- Scoop the dough into 20 balls. (Arrange 6 at a time on a prepared baking sheets.)
- Bake the cookies at 350 degrees for 10-11 minutes.
- Remove the cookies from the oven and sprinkle them with flaky sea salt. Let them cool on the baking sheet for a few minutes, then transfer them to a cooling rack. Let them cool for 10 minutes and then dig in!