I bake soft and chewy coffee cookies infused with espresso powder and loaded with dark and semi‑sweet chocolate for a café‑style treat perfect any time.
Why You’ll Love This Recipe
I love how these cookies balance bold coffee flavor with rich chocolate—thanks to a combo of espresso powder, dark chocolate chips, and semi‑sweet chocolate chunks. Chilling the dough gives them a perfectly chewy texture, and they’re great paired with a mug of coffee or even upgraded into ice‑cream sandwiches.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups all‑purpose flour, spooned and leveled
- ⅓ cup espresso powder (I use 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 oz semi‑sweet chocolate chunks (like Nestle Toll House)
- 1 cup dark chocolate chips (like Hershey’s)
directions
- In a bowl, whisk together flour, espresso powder, baking soda, baking powder, and salt.
- In another bowl, beat butter and both sugars for about 1½–2 minutes until creamy.
- Mix in the egg, egg yolk, and vanilla until fully combined.
- Add half the dry mixture, mix until just incorporated, then the rest—mix just until combined.
- Stir in chocolate chunks and chips. Cover and chill dough for 30 minutes.
- Preheat oven to 350 °F (175 °C). Prep parchment‑lined baking sheets.
- Scoop 1½‑tablespoon portions of dough, spacing them 2″ apart. Bake 10–12 minutes until edges set. Let rest on sheet 2–3 minutes before transferring to wire rack.
Servings and timing
- Yield: 36 cookies
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 52 minutes
Variations
- Swap espresso powder with instant coffee granules (flavor slightly lighter).
- Use almond or coconut extract instead of vanilla for a unique twist.
- Replace dark chocolate chips with semi‑sweet chips for a sweeter bite.
- Use dark brown sugar entirely for a richer molasses flavor.
- Add a pinch of cinnamon or nutmeg for warm spice notes.
storage/reheating
- Make‑ahead dough: Refrigerate covered for up to 2 days; bring to room temperature ~15 min before baking.
- At room temperature: Store baked cookies in an airtight container up to 5 days (refrigerate in warm/humid conditions).
- Freezing dough: Scoop dough balls, freeze solid on a sheet, then bag—they last up to 2 months. Bake straight from frozen, adding a few extra minutes to baking time.
FAQs
How can I reduce the caffeine taste?
I’d cut the espresso powder to ¼ cup or use instant coffee granules for a milder flavor.
Can I make these gluten‑free?
Yes—I swap the all‑purpose flour with a 1:1 gluten‑free blend. Texture stays similar, though may be slightly more delicate.
Why do you chill the dough?
Chilling solidifies the fats, enhancing the cookie’s chewiness and flavor—worth the wait.
Can I freeze the baked cookies?
Definitely! I cool them completely, then freeze in a sealed bag for up to 3 months. I let them thaw at room temp before eating.
Can I make them nut‑free?
Absolutely. Just skip any nut extract variations and stick with vanilla—or use coconut extract for flavor without allergy concerns.
Conclusion
I hope this recipe becomes a go‑to for your coffee cookie cravings. The chewy texture, rich cocoa‑coffee flavor combo, and easy adaptability make them a winner in all situations—perfect for gifting, brunch, or just a cozy treat. Enjoy baking!
Coffee Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy coffee cookies infused with bold espresso flavor and rich chocolate chunks, perfect for a café-style treat any time of day.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- ⅓ cup espresso powder
- 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 oz semi-sweet chocolate chunks
- 1 cup dark chocolate chips
Instructions
- In a bowl, whisk together flour, espresso powder, baking soda, baking powder, and salt.
- In another bowl, beat butter and both sugars for about 1½–2 minutes until creamy.
- Mix in the egg, egg yolk, and vanilla until fully combined.
- Add half the dry mixture, mix until just incorporated, then add the rest and mix just until combined.
- Stir in chocolate chunks and chips. Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1½-tablespoon portions of dough, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set.
- Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
- For a milder coffee flavor, reduce espresso powder to ¼ cup or use instant coffee granules.
- Chill dough for better texture and flavor development.
- Dough can be frozen and baked from frozen with a few extra minutes of bake time.
- Store baked cookies in an airtight container for up to 5 days.
- For gluten-free variation, use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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