Soft, chewy, and packed with bold coffee flavor, these Coffee Cookies are a dream come true for coffee lovers. Rich espresso flavor blends perfectly with melty chocolate chunks, creating a cookie that’s as cozy as your favorite cup of joe. They’re easy to make, perfect for pairing with coffee or gifting to friends, and sure to become a new favorite in your cookie rotation.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon instant coffee or espresso powder
1 tablespoon warm water
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chunks or chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper
Dissolve the instant coffee or espresso powder in warm water and set aside
In a medium bowl, whisk together the flour, baking soda, and salt
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy
Add in the egg, vanilla extract, and coffee mixture. Beat until well combined
Gradually mix in the dry ingredients, stirring until just combined—do not overmix
Fold in chocolate chunks or chips evenly throughout the dough
Scoop rounded tablespoons of dough onto the baking sheets, leaving about 2 inches between cookies
Bake for 10–12 minutes, until edges are golden and centers look slightly soft
Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely
Notes
• For extra thick and chewy cookies, chill the dough for 30–60 minutes before baking
• Swap chocolate chunks for white chocolate or dark chocolate chips to change up the flavor
• A pinch of cinnamon or nutmeg adds a warm spice note that pairs beautifully with the coffee
• You can freeze the dough balls and bake directly from frozen—just add 1–2 extra minutes of bake time
FAQs
Can I use brewed coffee instead of instant coffee?
It’s best to use instant coffee or espresso powder for a more concentrated flavor. Brewed coffee may water down the dough and won’t be as bold.
Can I make these cookies gluten-free?
Yes! Substitute with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they’ll still be delicious.
Do I have to use both brown and white sugar?
Using both gives the cookies a richer flavor and a softer texture. If needed, you can use just brown sugar for extra chewiness or just granulated sugar for a crisper result.
Can I make the dough ahead of time?
Definitely. You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months. Let chilled dough sit at room temperature for 10–15 minutes before baking for best results.
How do I store the baked cookies?
Keep them in an airtight container at room temperature for up to 5 days. They also freeze beautifully—just pop them in a freezer bag and thaw when you’re ready to enjoy!