This Coffee Cookie Recipe is all the flavors you could want in a deliciously chewy cookie – sweet, salty, and with a hint of bitterness. These contrasting flavors make them so addictive!
If you love chocolate and coffee together, then you should try this Coffee Macaron Recipe and this Coffee Chocolate Mousse.
Table Of Contents
Is there anything better than bitter coffee and sweet chocolate? I love the flavors in these chocolate chip Coffee Cookies so much, and the dash of salt on top makes them irresistible.
- TASTE: These cookies combine sweet chocolate and flakey salt with the light bitterness of espresso powder and dark chocolate. They balance out perfectly.
- TEXTURE: Slightly chewy and gooey with all the chocolate dotted throughout each one, these Coffee Cookies are great on their own or you can dunk them in your afternoon coffee.
- TIME: This recipe will take about 30 minutes to make.
- EASE: These cookies are really simple and I’ve got easy instructions and step-by-step photos to guide you so your cookies turn out amazing every time.
What You’ll Need
- Espresso powder- More concentrated than instant coffee, this fine dark-roast powder provides strong, rich flavor for your Coffee Cookies. Keep in mind that it’s not the same as ground coffee.
- Chocolate- This recipe uses both semi-sweet chocolate chips and dark chocolate chunks. This gives the cookies a sweet flavor, as well as a touch of bitterness to complement the espresso. If you chop the dark chocolate from a bar yourself, try to keep the pieces about the same size as the chocolate chips.
- Flake salt- This type of salt is unique because of its flattened shape and crunchy texture. Unlike finer salts, this rougher version is the perfect topper for these cookies so you get that great salty burst.
Add-ins and Substitutions
- Add nuts- These cookies can also be made with chopped nuts, such as pecans, walnuts, almonds, and macadamia nuts. Just make sure you chop them no bigger than the chocolate.
- Substitute decaf espresso- If you are sensitive to caffeine, then you can use decaf espresso powder to cut down on it. Just be aware that there is still some in decaf as well.
- Use gluten-free flour- Make these gluten-free by substituting an all-purpose gluten-free flour, 1:1.
- Substitute other chocolate- Instead of the semi-sweet chocolate chips, you could also use white chocolate, dark chocolate, or milk chocolate.
How to Make Coffee Cookies
- Mix the wet ingredients- In a large bowl, add the melted butter, firmly packed brown sugar, and granulated sugar. Use a whisk to mix everything together thoroughly before adding the egg and vanilla extract. Mix again.
- Sift the dry ingredients. Now in a separate bowl, use a fine-mesh sieve to sift the all-purpose flour, baking soda, instant espresso powder, and salt.
- Combine the dry and wet. Then add the sifted dry ingredients to the sugar and butter mixture. Mix together using a spatula.
- Add the chocolate. Mix in the semisweet chocolate chips and dark chocolate chunks.
- Bake. Line a baking sheet with parchment paper. Then use a medium-sized cookie scoop to scoop out mounds of the cookie dough onto the baking sheet. Bake at 350 degrees Fahrenheit for about 8-10 minutes. Add a pinch of flakey salt on top (optional) and let cool.
Pro Tip: I like to roll the dough into round balls so that they bake into even circles that look nicer. The cookie scoop is also really helpful in keeping their size uniform.
- Use melted butter- When your butter is melted, it helps the cookies to flatten out a bit more and be more chewy than cakey.
- Don’t use coffee in place of the espresso- Espresso powder is much more concentrated and finer than instant coffee, so they can’t be equally substituted without sacrificing lots of flavor.
- Make the cookie dough into balls- Baking them as balls will allow the batter to flatten as it bakes. If you flatten them before baking, they will become too thin and might burn.
- Add salt on top- Don’t forget to add a pinch of flake salt on top of the baked cookies for a delicious salty-sweet flavor. The combination is sinfully good.
Espresso powder is dark roasted coffee beans that have been ground, brewed, dried, and ground again into a fine power. Because of this preparation, espresso powder is much more concentrated than instant coffee would be.
If you have no espresso powder, you can grind up instant espresso into a fine powder and use it in place of the espresso powder. If you only have instant coffee, you can do the same, but it is weaker in flavor so you may have to increase the amount or sacrifice some flavor.
These scrumptious Coffee Cookies are perfect with so many desserts because of their versatile flavors. Here are some tasty pairings to try.
- Cakes: Serve these cookies along with a slice of Tiramisu Cake (VIDEO), New York Style Cheesecake, Nutella Cake, or some Red Velvet Cake Pops (VIDEO).
- Chocolate: Enjoy them with Chocolate Pot De Creme, Chocolate Lava Cake (Video), White Chocolate Creme Brulee, or Coffee Chocolate Mousse.
- Cookies: Pair these Coffee Cookies with some White Chocolate Macadamia Nut Cookies, Mint Chocolate Chip Cookies, Amaretti Cookies (VIDEO), and Coffee Macarons.
- Drinks: Besides this rich Hot Chocolate Recipe, you can also pair this dessert with a Caramel Frappuccino Recipe (Starbucks Copycat) or Iced Caramel Macchiato, as well as coffee or tea.
Make These Coffee Cookies in Advance
Make ahead: You can make this cookie dough ahead of time and store it covered in the fridge for a day before making it. Just let the dough come to room temperature before scooping it out and baking.
Storing: Store these Coffee Cookies once they’ve cooled in an airtight container at room temperature for about 10-14 days, or in the fridge for up to a month.
Freeze: After they have cooled, you can place these cookies in a freezer ziplock bag and freeze them for up to 8 months. Thaw in the fridge or on the counter before serving.
More Delicious Cookies!
Full Recipe Instructions
Coffee Cookies Recipe
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 4 tsp Instant espresso powder
- 1/2 tsp salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup dark chocolate chunks
- Flakey salt optional
- In a large bowl, add 1/2 cup unsalted melted butter, 1/2 cup firmly packed brown sugar, and 1/2 cup granulated sugar. Use a whisk to mix everything together thoroughly.
- Then add 1 egg and 1 tsp vanilla extract. Wish to combine.
- Now, in a separate bowl, use a fine-mesh sieve to sift 1 3/4 cups all-purpose flour, 1 tsp baking soda, 4 tsp instant espresso powder, and 1/2 tsp salt.
- Then add the sifted dry ingredients into the sugar and butter mixture. Mix together using a spatula.
- Now mix in 1/2 cup semisweet chocolate chips and 1/2 cup dark chocolate chunks.
- Line a baking sheet with parchment paper. Then use a medium-sized cookie scoop to scoop out mounds of the cookie dough onto the baking sheet. Bake at 350 degrees Fahrenheit for about 8-10 minutes. Add a pinch of flakey salt on top of the baked cookies for a salty-sweet flavor. But this is totally optional.
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