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Chewy Coffee Chocolate Chip Cookies
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Chewy Coffee Chocolate Chip Cookies

5 from 5 votes
These Chewy Coffee Chocolate Chip Cookies are loaded with creamy and delicious chocolate chunks. Coffee lovers will appreciate the rich depth that makes these homemade cookies stand out from the usual chocolate chip variety. They're simple to make, and your kitchen will smell incredible as they bake!
Prep Time15 minutes
Cook Time10 minutes
Total Time1 hour 25 minutes
Servings: 19 cookies

Equipment

  • 3 cookie sheets
  • 3 parchment paper sheets
  • 1 Electric mixer
  • 1 3 tablespoon cookie scoop

Ingredients

  • 2 cups all-purpose flour measured with spoon and level method
  • 3/4 teaspoons baking soda
  • 1.5 tablespoons instant espresso powder
  • 1 teaspoon sea salt plus more for garnish
  • 3/4 cup brown sugar tightly packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter room temperature
  • 1 large egg room temperature
  • 1 large yolk room temperature
  • 1 1/2 cups semi-sweet chocolate chips or chunks

Instructions

  • Line three baking sheets with parchment paper and set them aside. 
  • In a medium bowl, whisk together the flour, baking soda, espresso powder, and salt, then set the dry ingredients aside. 
    2 cups (250 g) all-purpose flour, 3/4 teaspoons (0.8 teaspoons) baking soda, 1.5 tablespoons instant espresso powder, 1 teaspoon (1 teaspoon) sea salt
  • In the mixing bowl of an electric mixer, cream the sugars, butter, and vanilla until the mixture is light and fluffy. Whisk in the egg and yolk, mixing until just combined. 
    3/4 cup (165 g) brown sugar, 1/2 cup (100 g) granulated sugar, 2 teaspoons pure vanilla extract, 1 cup (227 g) unsalted butter, 1 large egg, 1 large yolk
  • Add the flour mixture to the wet ingredients and mix until just combined—be careful not to over-mix. Use a spatula to fold in the chocolate chips, making sure they’re evenly distributed.
    1 1/2 cups (270 g) semi-sweet chocolate chips or chunks
  • Next, scoop the dough with a 3-tablespoon cookie scoop to form dough balls. Place them on a large baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
  • When you’re ready to bake, preheat your oven to 350°F. Place the cookie dough balls 2.5 inches apart on your prepared baking sheets and bake for 10-15 minutes, or until the edges are golden brown and crisp. While the first batch is baking, keep the remaining dough balls refrigerated.
  • If you want your cookies to be perfectly round and uniform in size, you can use a circular cookie cutter slightly larger than your cookies (or any circular hollow object like the top of a glass) and gently swirl the cookies around inside the cutter right after they come out of the oven and are still warm.
  • Let the cookies sit on the baking sheet for 2-3 minutes, or until they can be handled without breaking, then transfer them to a cooling rack to cool completely.

Notes

Add-ins and Substitutions for this Coffee Cookie Recipe

  • Chopped Nuts: Add a handful of walnuts, pecans, or hazelnuts for extra crunch and a nutty flavor that complements the coffee and chocolate.
  • White chocolate: Mix the dark chocolate with white chocolate chips for a double chocolate Coffee Cookie.
  • Toffee Bits: Sprinkle in toffee bits for a sweet, buttery crunch that pairs well with the espresso flavor.
  • Coconut Sugar: Replace white sugar with coconut sugar for a caramel-like sweetness that pairs well with the espresso and chocolate.
  • Cinnamon: Add a pinch of cinnamon to the dough for a warm, spiced flavor that complements the coffee and chocolate.
  • Cocoa Powder: Add 1 tablespoon of cocoa powder to your dry ingredients for mocha cookies.
  • Chocolate drizzle: Melt some chocolate in a small bowl, and drizzle the top of the cookies with it. Here's a guide on how to melt chocolate correctly.

Expert Tips for the Best Coffee Cookie

  1. Chill the Dough: Chilling the dough for at least an hour (or up to 3 days) allows the flavors to meld and helps the cookies maintain their shape while baking. This step also enhances the chewy texture.
  2. Measure Flour Accurately: Too much flour can make your cookies dense and dry. For best results, spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag.
  3. Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps the ingredients blend smoothly, resulting in a more uniform texture and even baking.
  4. Mixing Matters: Be careful not to over-mix the dough once the flour is added. Over-mixing can develop too much gluten, making the cookies tough instead of tender and chewy.
  5. Customize Your Coffee Flavor: If you’re a big coffee lover, you can increase the amount of instant espresso powder for a stronger coffee flavor. Just be mindful that too much could make the cookies slightly bitter.
  6. Watch the Bake Time: The key to chewy cookies is not over-baking. Pull them out of the oven when the edges are golden but the centers still look slightly underdone—they’ll firm up as they cool.
  7. Perfectly Round Cookies: For those picture-perfect cookies, use a circular cookie cutter right after baking to shape them. The cookies should be warm and pliable, so they can be easily shaped without breaking.
  8. Enhance with Flaky Sea Salt: For a gourmet touch, sprinkle a bit of flaky sea salt on top of the cookies right after baking. The salty-sweet contrast will make the flavors pop even more.

Frequently Asked Questions

How should I store any leftover cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, place a slice of bread in the container with the cookies to help maintain their softness.

Can I freeze unbaked cookie dough?

Yes, you can freeze unbaked cookie dough. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a resealable plastic bag or airtight container. The dough can be stored in the freezer for up to 3 months. When ready to bake, bake directly from frozen, adding an extra minute or two to the baking time.

Can I freeze the baked cookies?

Absolutely! To freeze baked cookies, let them cool completely, then place them in a single layer in a resealable plastic bag or airtight container. You can layer the cookies with parchment paper to prevent them from sticking together. They’ll keep in the freezer for up to 3 months. To thaw, simply leave them at room temperature for about 10-15 minutes or warm them in the oven for a few minutes to restore their freshness.
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