Go Back
–+ servings
Coffee Chocolate Chip Cookies

Irresistible Chewy Coffee Chocolate Chip Cookies to Savor

These Coffee Chocolate Chip Cookies are sweet, chewy, and packed with a delightful coffee flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Chilling Time 20 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter softened; substitute margarine for a dairy-free option.
  • 1 cup Brown Sugar try coconut sugar for a refined sugar alternative.
  • 1/2 cup Granulated Sugar no direct substitution required.
  • 1 large Egg can replace with a flax egg for vegan options.
  • 1 large Egg Yolk leave out for an eggless version.
  • 2-3 teaspoons Dry Ground Coffee Granules instant coffee or espresso powder works as well.
  • 1 teaspoon Vanilla Extract omit for coffee extract for an even deeper flavor.
  • 2 teaspoons Brewed Black Coffee use instant coffee dissolved in water if preferred.
  • 2.5 cups All-Purpose Flour gently spoon into the measuring cup to avoid excess.
  • 1 teaspoon Baking Powder ensure it’s fresh for best results.
  • 1/2 teaspoon Baking Soda no substitutions necessary.
  • 1/4 teaspoon Kosher Salt replace with table salt, adjusting to taste.
  • 1.5 cups Chocolate Chunks or Chips mix different types of chocolate for variety.

Equipment

  • mixing bowl
  • Electric Mixer
  • Parchment Paper
  • Cookie Scoop
  • baking sheet

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the butter, brown sugar, and granulated sugar and beat until smooth and creamy, about 2 minutes.
  3. Add the egg and egg yolk, mixing on low speed until well combined, about 30 seconds.
  4. Stir in the dry ground coffee granules, vanilla extract, and brewed black coffee until combined.
  5. Gradually incorporate the flour, baking powder, baking soda, and salt until just combined.
  6. Fold in the chocolate chunks, ensuring they are evenly distributed.
  7. Chill the cookie dough in the refrigerator for about 20 minutes.
  8. Scoop out approximately 3 tablespoons of dough for each cookie, placing them on the prepared baking sheets with space in between.
  9. Bake for 15-17 minutes, or until the edges are golden brown.
  10. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. They can be frozen for longer storage and baked directly from frozen.

Tried this recipe?

Let us know how it was!