These cookies use coffee in 2 ways, which gives them a wonderful deep flavor. They are so soft, chewy, and studded with tons of chocolate chips. They don’t require any chilling time, and you can bake them up in less than 20 minutes
We love chocolate chip cookies around here. We’ve made Bacon Chocolate Chip Cookies and Oreo Chocolate Chip Cookies previously. This is a new twist, you just have to try. I hope you’ll make these cookies as a treat for yourself, or the coffee lover in your life.
Since it contains coffee it counts as breakfast right?!
Why These Cookies Are a Must Try
- Robust coffee flavor: We use both espresso powder, and espresso chips. Combined they give you a deep coffee flavor in every bite.
- Soft and chewy: Sink your teeth into these! When baked as directed, as they turn out soft and chewy every time.
- Ready in 18 minutes: You can whip these up in no time flat. I make them when I have one of those “gotta have it now” cookie cravings.
- Espresso powder: Espresso powder isn’t finely ground coffee beans as some would think. It is actually small coffee crystals that dissolve very quickly in liquid. For best flavor, use high-quality espresso powder. You could substitute instant coffee in a pinch, but the flavor will not be the same.
- Cocoa powder: Use natural, not dutch processed cocoa. Natural cocoa powder is acidic. When combined with the baking powder in this recipe, it forms tiny bubbles. This will help your cookies rise.
- Espresso Chips: I used Nestle Espresso Chips, found at Target. If you can’t find them, you can use semi-sweet or dark chocolate chips instead.
How To Make Coffee Cookies
- Prep Work: Preheat oven, and grease cookie sheet.
- Cream Butter: Cream butter and sugars until light and fluffy. Add in baking powder, espresso powder, salt, eggs, and vanilla.
- Add in Flour: Add in cocoa powder, and then flour a little at a time. Then, fold in chocolate chips.
- Bake: Scoop onto prepared pans. Bake for 8-10 minutes.
Tips and Tricks For Perfect Cookies
- To quickly soften butter I like to cut it into smaller pieces or grate it using a cheese grater. Avoid the microwave which can cause the butter to melt.
- Do not overmix the cookie dough. Overmixing can lead to tough cookies. Mix until the white flour just disappears into the dark cookie dough.
- Do not over bake. Overbaking can lead to dry cookies. Bake cookies until the centers are just set. It is okay if the middle still looks a little shiny. They will continue to set on the pan as they cool.
Frequently Asked Questions
Yes, these cookies freeze well for up to 3 months. Store in an airtight container like a freezer bag, or plastic container.
Yes. You can freeze the dough as is, or by scooping into balls. If scooping into balls, freeze the dough balls on a sheet pan for ~1 hour before adding to a tupperware container or freezer bag. Cookie dough lasts up to 3 months in the freezer.
Store in an airtight container such as a baggie, or plastic container.
Stored properly, these will last up to one week.
- Preheat oven to 350 degrees F. Spray cookie sheet with non stick baking spray.
- In a large bowl, cream butter, white sugar, and brown sugar. Stir in baking powder, espresso powder, and salt.
- Stir in cocoa powder. Add flour a little at a time until just combined. Do not over mix.
- Fold in chocolate chips.
- Scoop cookie dough on prepared pans. Bake for 8-10 minutes just set. Do not over mix. Cook on cookie sheet for 2-3 minutes before moving to a wire rack.
- For the best flavor, use high-quality espresso powder. You could substitute instant coffee in a pinch, but the flavor will not be the same.
- Use natural, not dutch processed cocoa.
- I used Nestle Espresso Chips, found at Target. If you can't find them, you can use semi-sweet or dark chocolate chips instead.
- Store in an airtight container for up to 7 days.
- Freeze baked cookies or cookie dough for up to 3 months.