October 21, 2023Review Recipe
Table of Contents
If you love the bold flavors of coffee and the irresistible taste of cookies, then this coffee cookies recipe is a must-try. They boast a perfect blend of espresso and dark chocolate, creating a heavenly and energizing treat.
Coffee Cookies Ingredients
The taste of the best coffee cookies is truly divine. The dark chocolate gives it a rich undertone that balances out the intense flavor of the espresso.
When combined with a hint of sweetness from the cookie base, it creates a perfect sweet-savory mixture that will leave you wanting more.
Coffee cookies are made with the following ingredients:
- 2 cups of all-purpose flour, spooned and leveled
- ⅓ cup of espresso powder (I used Delallo)
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of kosher salt
- ¾ cup (12 tablespoons) of salted sweet cream butter, softened
- ⅔ cup of dark brown sugar
- ⅓ cup of granulated sugar
- 1 extra-large whole egg, room temperature
- 1 extra-large egg yolk, room temperature
- 1½ teaspoons of pure vanilla extract
- 1 (12-ounce) package of semi-sweet chocolate chunks (I used Nestle Toll House)
- 1 cup of dark chocolate chips (I used Hershey’s)
Substitutions And Additions
ESPRESSO POWDER: If you can’t find espresso powder, you can substitute it with instant coffee granules.
Keep in mind that the rich coffee flavor may vary slightly, but it will still provide a delicious coffee taste to the cookies.
VANILLA EXTRACT: To impart a unique twist to your coffee cookies, experiment with different extracts.
Swap the vanilla extract for almond extract for a subtle nutty undertone, or use coconut extract for a tropical flavor infusion.
DARK CHOCOLATE CHIPS: If you prefer a milder chocolate flavor, you can substitute dark chocolate chips with semi-sweet chocolate chips.
This will give the cookies a slightly sweeter taste while still maintaining the rich chocolatey goodness.
COOKIE SIZE: You can use a larger two-tablespoon cookie scoop for bigger cookies or a smaller one-tablespoon cookie scoop for bite-sized treats.
Just remember to adjust the baking time accordingly.
BROWN SUGAR: For a deeper, more robust molasses flavor, replace some or all of the brown sugar with dark brown sugar.
Dark brown sugar contains more molasses, which will contribute a richer, caramelized taste to your cookies.
SPICES: To introduce a warm, aromatic twist, you can include a pinch of ground cinnamon or nutmeg in your coffee cookies.
These spices can add depth and complexity to the flavor profile without overpowering the coffee and chocolate notes.
How To Make This Coffee Cookies Recipe
To prepare these delightful coffee chocolate chip cookies, follow these steps:
OUR RECIPE DEVELOPER SAYS
Make sure your butter, eggs, and vanilla extract are at room temperature, as this will ensure better incorporation into the dough.
STEP ONE: Add the flour, espresso powder, baking soda, baking powder, and kosher salt to a medium-sized mixing bowl.
Whisk the dry ingredients to combine.
STEP TWO: Beat the softened butter and sugars together for 1½ to 2 minutes until completely incorporated.
Use a bowl of a stand mixer or a medium bowl and electric mixer on medium-high speed.
STEP THREE: Add the whole egg, egg yolk, and vanilla. Continue mixing until no yellow streaks remain.
STEP FOUR: Add ½ of the flour and espresso mixture, and mix just until combined. Repeat for the remaining flour mixture.
STEP FIVE: Add the semi-sweet chocolate chunks and the dark chocolate chips. Mix just until incorporated.
Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Chilling the dough helps solidify the fats and enhances the flavor and texture of the cookies.
STEP SIX: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
STEP SEVEN: Use a 1½-tablespoon cookie scoop to scoop the cookie dough.
Space the cookie dough balls two inches apart on the prepared baking sheet. Bake for 10 to 12 minutes.
Allow the cookies to rest on the baking sheet for two to three minutes before transferring them to a wire rack.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
How To Serve
Indulge in these chewy coffee cookies on their own or pair them with something on the side.
The classic choice is to enjoy the cookies with a warm cup of coffee for the ultimate coffee lover’s treat.
Sandwich a scoop of vanilla ice cream between two cookies to create delicious coffee cookie ice cream sandwiches.
These also make fantastic gifts. Pack these mocha cookies in a decorative jar or gift box and share them as edible gifts for friends, family, or colleagues.
You could also impress your guests by serving these coffee cookies alongside a spread of breakfast delights, including our raspberry breakfast braid and blueberry coffee cake during a relaxed weekend brunch.
Whether you want to save some for later or ensure their freshness, here’s what you need to know.
MAKE AHEAD: You can prepare the cookie dough in advance and store it in the refrigerator for up to two days.
Just make sure to tightly cover the dough to prevent it from drying out.
When you’re ready to bake, allow the dough to come to room temperature for about 15 minutes before scooping and baking.
IN THE FRIDGE: Once baked, store cookies in an airtight container at room temperature for up to five days.
If the weather is warm or humid, it’s best to store them in the refrigerator to maintain their freshness and texture.
IN THE FREEZER: You can also freeze the cookie dough for up to two months. Portion out the dough into individual cookie balls and place them on a baking sheet lined with parchment paper.
Freeze the dough balls until solid, then transfer them to a freezer-safe container or zip-top bag.
When ready to bake, simply remove the desired number of dough balls from the freezer and bake as directed, adding a few extra minutes to the baking time.
Why We Love The Best Coffee Cookies Recipe
Coffee cookies have captured the hearts of many for several reasons. Here are a few reasons why we love this recipe:
PERFECT FLAVOR BALANCE: The combination of espresso powder and dark chocolate creates a harmonious blend of rich, coffee-infused goodness and indulgent chocolate notes.
CROWD PLEASER: The delightful flavors and irresistible aroma make these cookies a hit among coffee lovers and cookie enthusiasts alike.
GIFT WORTHY: These cookies can be beautifully packaged and gifted to friends, family, or colleagues, spreading joy and sweetness.
These chocolate chip coffee cookies are a delightful treat that combines the rich flavors of espresso and dark chocolate into every delicious bite. The balanced flavor profile, ease of preparation, and the ability to customize make these cookies a favorite among coffee and cookie enthusiasts.
Frequently Asked Questions
Instant coffee granules can be substituted for espresso powder. Just keep in mind that the flavor may vary slightly.
You can use semi-sweet chocolate chips as a substitute for dark chocolate chips in this easy coffee cookies recipe. It will give the cookies a slightly milder chocolate taste.
If you prefer larger cookies, use a 2-tablespoon cookie scoop. For smaller cookies, use a 1-tablespoon cookie scoop. Adjust the baking time accordingly.
This coffee-flavored cookies recipe can be stored in an airtight container at room temperature for up to five days. You can also freeze the dough for up to two months.
You can prepare the dough in advance and refrigerate it for up to two days before baking. Bring it to room temperature before scooping and baking.
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- 2 cups all-purpose flour, spooned and leveled
- ⅓ cup espresso powder, I used Delallo
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup salted sweet cream butter, 12 tablespoons, softened
- ⅔ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 extra large whole egg, room temperature
- 1 extra large egg yolk, room temperature
- 1½ teaspoons pure vanilla extract
- 12 ounces semi-sweet chocolate chunks (I used Nestle Toll House)
- 1 cup dark chocolate chips (I used Hershey’s)
- Add the flour, espresso powder, baking soda, baking powder, and kosher salt to a medium-sized mixing bowl. Whisk to combine.
- Using a stand mixer or a medium-sized mixing bowl and handheld mixer on medium-high speed, beat the softened butter and sugars together for 1½ to 2 minutes until completely incorporated.
- Add the whole egg, egg yolk, and vanilla. Continue mixing until no yellow streaks remain.
- Add ½ of the flour and espresso mixture, and mix just until combined. Repeat for the remaining flour mixture.
- Add the semi-sweet chocolate chunks and the dark chocolate chips. Mix just until incorporated. Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Use a 1½-tablespoon cookie scoop to scoop the cookie dough. Space the cookies 2 inches apart. Bake for 10 to 12 minutes. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack.
- Make sure your butter, eggs, and vanilla extract are at room temperature, as this will ensure better incorporation into the dough.
- Chilling the dough helps solidify the fats and enhances the flavor and texture of the cookies.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.