If you dream in Java and swoon over sweets, these Coffee Chocolate Chip Cookies will become your new must-bake obsession. Imagine the deep, roasty notes of good coffee tucked inside a perfectly soft cookie, punctuated by melty chocolate chips—seriously, this is the pick-me-up you can eat!
Why You’ll Love This Recipe
- Rich Coffee Flavor: A generous scoop of instant coffee takes these cookies somewhere extra-special, delivering a deep, satisfying espresso kick in every bite.
- Chocolate Lover’s Dream: With heaps of semi-sweet chocolate chips, you’ll hit a pocket of gooey chocolate in every mouthful—never a dull cookie in the batch.
- Soft, Chewy Texture: Melted butter plus the right sugar balance gives you soft centers with delicately crisp edges—the ultimate cookie trifecta!
- Surprisingly Simple to Make: No fancy equipment, no complicated chilling, just easy steps that guarantee big cafe-style flavor in your own kitchen.
Ingredients You’ll Need
You likely have most of these on hand already, and each one plays a special role—giving you that signature flavor, perfect crumb, and ultimate cookie appeal. Here’s a quick rundown of what makes every ingredient shine in these Coffee Chocolate Chip Cookies.
- Instant coffee (2 TBSP, blended): The real star—blending it to a fine powder ensures no gritty bits and lets that bold flavor infuse every bite.
- All-purpose flour (2 1/2 cups): The foundation for soft, sturdy cookies that are never dry or cakey.
- Baking soda & baking powder (1/2 tsp each): A dynamic duo so your cookies puff up soft and just a touch thick.
- Salt (1 tsp): Absolutely vital—it tempers the sweetness and brings out the chocolate and coffee flavors.
- Ground cinnamon (1 tsp): Adds just a hint of warmth that ties the coffee and chocolate together. Trust me, you want it!
- Unsalted butter (1 cup, melted and cooled): For ultra-richness and that magic chewy texture. Cooling is key to prevent scrambling the eggs.
- Brown sugar (1 cup, packed) & white sugar (1/2 cup): The brown sugar boosts moisture and flavor depth, while the white keeps things light and gives you those crisp edges.
- Pure vanilla extract (1 tsp): A must for cozy, rounded cookie flavor—never skip it.
- Large eggs (2, room temp): For structure, richness, and binding everything together.
- Semi-sweet chocolate chips (1 1/2 cups): Loads of chocolate for that unmistakable, melty chocolate chip experience in every bite.
Variations
Coffee Chocolate Chip Cookies are totally customizable, no matter what you’re craving or what you have stashed in the pantry. Feel free to make them your own by mixing, matching, or swapping to suit your mood or dietary needs!
- Mocha Chip: Swap half of the semi-sweet chips for dark chocolate chunks for mega mocha vibes.
- Nutty Java: Stir in 1/2 cup of chopped toasted pecans or walnuts for extra crunch and depth.
- Gluten-Free: Use your favorite 1:1 gluten-free flour blend for deliciously chewy results without the gluten.
- Vegan Version: Opt for plant-based butter, flax eggs, and dairy-free chocolate chips for a vegan-friendly twist that’s just as irresistible.
How to Make Coffee Chocolate Chip Cookies
Step 1: Blitz the Coffee and Mix Dry Ingredients
Pop your instant coffee into a food processor or blender and pulse until it’s a super-fine powder—this trick makes all the difference! In a separate medium bowl, sift the flour, then whisk in your powdered coffee, baking soda, baking powder, salt, and cinnamon. Sifting and blending ensures everything is lump-free and evenly distributed.
Step 2: Combine Wet Ingredients
In a large bowl, pour in your cooled melted butter, then add the brown sugar, white sugar, vanilla extract, and eggs. Whisk until smooth and glossy. Cooling the butter is key here—it prevents the eggs from cooking in the dough and keeps your cookies tender.
Step 3: Bring It All Together
Add your dry ingredient mixture to the wet ingredients. Using a rubber spatula, stir until just combined—don’t overmix, or you’ll get tough cookies. Gently fold in the chocolate chips so they’re well distributed but the dough stays soft and pliable.
Step 4: Portion and Rest
Line two cookie sheets with parchment paper while your oven preheats to 350°F. Let the dough rest during this time so the flour fully hydrates—this little pause gives you better texture and a fuller flavor. Using a 2-ounce cookie scoop, portion the dough, placing only 6 cookies per sheet to let them spread beautifully. Add a few extra chocolate chips on top for bakery style looks!
Step 5: Bake and Cool
Bake one tray at a time for 12–14 minutes—the edges should look lightly golden, and the centers slightly soft. Resist the urge to overbake. Let the cookies rest on the hot tray for 5 minutes before transferring them to a cooling rack to finish setting up. The aroma alone is a reward!
Pro Tips for Making Coffee Chocolate Chip Cookies
- Superfine Coffee: Blend your instant coffee into a fine powder so it melts seamlessly into the dough—no bitter chunks, just pure flavor in every bite.
- Room Temperature Matters: Let your melted butter cool and make sure eggs are at room temp for the smoothest dough and the dreamiest texture.
- Don’t Overmix: Stop stirring as soon as the flour disappears to keep your cookies tender, not tough.
- Oven Watch: Bake only until the edges turn golden—leave the middles slightly underbaked for fabulously chewy coffee chocolate chip cookies (they firm up as they cool!).
How to Serve Coffee Chocolate Chip Cookies
Garnishes
Give your coffee chocolate chip cookies a bakery-style finish by pressing a few extra chocolate chips (or even espresso beans!) on top just before baking. After they’re out of the oven, a light sprinkle of flaky sea salt will totally wow your taste buds and make those flavors pop.
Side Dishes
A cold glass of milk is the classic, but these are also amazing with a steaming mug of your favorite coffee, an iced latte, or even a scoop of vanilla ice cream. They make the ultimate companion to an afternoon pick-me-up or a sweet finish to a cozy brunch.
Creative Ways to Present
Stack a tower of coffee chocolate chip cookies on a rustic cake stand for a coffee bar treat, tuck a couple into clear cellophane bags with a ribbon for gifts, or serve warm cookies alongside espresso shots for a café-inspired dessert board at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep coffee chocolate chip cookies soft and fresh by storing them in an airtight container at room temperature for up to 4 days. If you tuck in a slice of sandwich bread, it’ll help maintain that perfect chewiness—just swap it out if it gets hard.
Freezing
These cookies freeze beautifully! You can freeze the baked cookies or the unbaked dough balls. Just arrange in a single layer, freeze solid, then transfer to a zip-top bag for up to 3 months. Bake frozen cookie dough balls straight from the freezer, adding a minute or two to the baking time.
Reheating
Refresh cookies by warming them for about 10 seconds in the microwave for fresh-from-the-oven gooeyness, or pop them in a 300°F oven for a couple of minutes to revive that melt-in-your-mouth texture. If frozen, give them a little extra time.
FAQs
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Can I use brewed coffee instead of instant coffee?
Brewed coffee won’t achieve the concentrated flavor impact or the dry texture needed for this dough—instead, stick with good-quality instant coffee powder for the boldest coffee taste and ideal cookie texture.
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What’s the best way to melt and cool the butter?
Melt your butter either on the stove or in short microwave bursts, then let it sit until it’s room temperature—not hot! This prevents curdling the eggs when you mix everything together and keeps the cookies soft and chewy.
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Can I make smaller or larger cookies?
Absolutely! For smaller cookies, use a 1-ounce scoop and reduce bake time; for bakery-style jumbo cookies, go bigger and add a couple minutes in the oven—just keep an eye out for those golden edges and slightly soft centers.
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How do I know when the cookies are done?
The cookies are ready when the edges look set and golden but the centers still look just slightly underbaked. They’ll finish setting up on the hot tray and will be perfectly chewy as they cool!
Final Thoughts
I can’t wait for you to experience the dreamy combination of coffee and chocolate in these Coffee Chocolate Chip Cookies! They’re a true treat whether you’re baking for a special occasion or just because you deserve a sweet little boost. Grab your apron and get ready to fall in love—one warm, fragrant cookie at a time.
Print
Coffee Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 18 cookies
- Category: Baking
- Method: Oven
Description
These Coffee Cookies are a delightful treat for coffee lovers, combining the rich flavors of instant coffee and chocolate in a chewy cookie.
Ingredients
Coffee Cookies:
- 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
- Blend the Instant Coffee: Using a food processor, blend the instant coffee into a powder.
- Mix Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla, and eggs.
- Bake the Cookies: Preheat the oven to 350°F. Scoop the dough onto lined cookie sheets, top with extra chocolate chips, and bake for 12-14 minutes.
In a medium bowl, sift the flour. Add the instant coffee, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients and mix until just combined. Mix in the chocolate chips.
Let the cookies cool slightly before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
