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Packed with instant espresso, dark chocolate and white chocolate, these coffee cookies are the perfect way to have your coffee and eat it too.
You can never have enough cookies. Good thing is the options are endless - from brownie crinkle cookies to hazelnut cookies to pecan sugar cookies.
But at the end of the day the most popular is a good old chocolate chip cookie. And while I will never say no to that, these coffee cookies are kicked up a notch by adding some espresso. Oh and a little bit of white chocolate too.
It's almost like a caffè mocha in cookie form.
Why This Recipe Works
- For coffee lovers - if you are a fan of coffee, you will love these cookies.
- Perfect consistency - you get a slightly crisp edge, with that chewy interior which makes cookies so delicious.
- Holiday friendly - cookies and holidays go together like peanut butter and jelly and these are no different.
Jump to:
Ingredient Notes
- Butter - a true cookie uses butter for the fat.
- Sugars - I like using a combination of sugars as it gives just the right texture and flavor.
- Eggs - helps bind everything together and creates structure.
- Flour - all-purpose flour has the right gluten for the base.
- Instant espresso powder - where the coffee flavor comes from.
- Chocolate - I personally like to get bars of chocolate and chop myself but you can use chunks or chips as well.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
- I'm a fan of the combination of light brown, dark brown and granulated sugar, but you can use all of any one of them.
- While instant espresso power is a bit stronger, instant coffee can be uses as well.
- Dark chocolate pairs great with coffee, but milk or semi-sweet chocolate are good substitutes. You can also try butterscotch too if you'd like.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the dry ingredients in a bowl and set aside. Beat together the butter and sugar with an electric mixer until combined.
Add the eggs and vanilla extract, beating for 1 minute. Scrape down the sides before adding the dry ingredients and mixing until just combined.
Add the chopped chocolate and mix in. Cover with plastic wrap and place in the fridge for 30 minutes.
Add 2 tbsp-sized portions to a parchment-lined baking sheet. Bake at 375°F for 10-12 minutes. Sprinkle with sea salt if desired.
FAQs
No. There is 3 tablespoon total in the entire batch and it makes between 20-24 cookies. At most, you are getting about ½ teaspoon of espresso powder which is about 30 mg of caffeine.
When making cookies, you usually use a combination of white and brown sugar. I prefer more brown sugar as there is moisture in it which helps create a soft and chewy cookie. You can use a combination of light and dark or just one or the other.
White granulated sugar is still important as it is dry and helps the cookie spread some.
Chilling the dough for at least 30 minutes in the fridge results in a thicker, more solid cookie that doesn't spread too much.
While visual cues are great, there is a way to tell if these coffee cookies are done. It is called the edge test.
Use your fingertips to gently lift the edge of one cookie. If the edge of the cookie won't lift, they need more time.
If the edge lifts lightly from the sheet pan when using your fingertip, they are done. Remember they continue to cook for a few minutes out of the oven.
How to Freeze Cookie Dough for Later
If you don't want to bake the cookies right away, you can freeze for later no problem. Just follow these steps:
- Place dough in the fridge for 30 minutes.
- Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
- Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
- Once ready to bake, bake as directed, but add a couple of minutes to the baking time.
Equipment
The equipment you use is important to how the coffee cookies turn out. What is needed is the following:
- Stand mixer - you can also use a hand mixer with mixing bowls.
- Large bowl - need a bowl to be able to mix together the dry ingredients.
- Whisk - used to mix together the dry ingredients.
- Cookie scoop - use a 1 tablespoon cookie scoop for small cookies or a 2 tablespoon cookie scoop for medium-sized cookies.
- Baking sheet - used to bake the coffee cookies.
Pro Tips/Recipe Notes
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Measure the flour by weight so you get the exact amount needed.
- Feel feel to use regular chocolate chips instead of chopping your own.
- If you want even more coffee flavor, add espresso beans.
- You can add in nuts if you want but just remove the same amount of chocolate.
Other Cookie Recipes
If you’ve tried these coffee cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Coffee Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour (375 grams)
- ¼ cup instant espresso powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt + more for sprinkling
- 1 cup dark chocolate, roughly chopped (5 oz)
- 1 cup white chocolate, roughly chopped (5 oz)
Instructions
- Using an electric mixer on medium speed, beat together the butter and sugars together, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, mix together the flour, espresso powder, baking soda, baking powder and salt.
- With the mixer on low speed, slowly mix in the dry ingredients into the wet ingredients until just combined. Add the chopped chocolate and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
- Bake for 10-12 minutes, rotating the pan halfway through. You want the edges to be golden brown but the middle should still be soft. Sprinkle with sea salt if desired.
- Allow the cookies to cool for 5 minutes on baking sheet before transferring to cooling rack.
Notes
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Measure the flour by weight so you get the exact amount needed.
- Feel feel to use regular chocolate chips instead of chopping your own.
- If you want even more coffee flavor, add espresso beans.
- You can add in nuts if you want but just remove the same amount of chocolate.
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