Name: Coffee Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ⅓ cup espresso powder; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon kosher salt; ¾ cup salted sweet cream butter, 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

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A chewy, chocolate-studded cookie infused with espresso—the perfect treat for any coffee lover.

Why You’ll Love This Recipe

I adore these cookies because the bold espresso flavor pairs beautifully with the rich dark chocolate. Chilling the dough gives them a chewy, bakery-style texture that just can't be beaten.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
⅓ cup espresso powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
¾ cup salted sweet cream butter, 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

directions

I start by whisking together the flour, espresso powder, baking soda, baking powder, and salt in a medium bowl.
In a separate bowl, I beat the butter with both sugars until the mixture is light and fluffy, about 1½ to 2 minutes.
I mix in the egg, egg yolk, and vanilla until fully combined.
I gradually add the dry ingredients to the wet, mixing until just combined.
I stir in the chocolate chunks and chips, then cover the dough and chill it for 30 minutes.
I preheat the oven to 350°F and line baking sheets with parchment paper.
I scoop out 1½-tablespoon portions of dough, spacing them 2 inches apart on the baking sheet.
I bake for 10 to 12 minutes, let the cookies rest for 2 to 3 minutes on the sheet, then transfer them to a wire rack to cool completely.

Servings and timing

• Yields: 36 cookies
• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: about 52 minutes

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. If I want to store them longer, I freeze the dough balls and bake them straight from the freezer—just add 2 extra minutes to the baking time. To reheat already baked cookies, I warm them in a 300°F oven for 5 minutes to bring back that fresh-out-of-the-oven magic.

Variations

I sometimes use instant coffee granules instead of espresso powder for a lighter flavor.
I’ve swapped vanilla extract with almond or coconut extract for a unique twist.
Using all semi-sweet or all dark chocolate changes the flavor intensity.
A pinch of cinnamon or nutmeg adds a subtle depth.
I occasionally add white chocolate chips or chopped nuts for more texture.

FAQs

Can I use instant coffee instead of espresso powder?

Yes—I’ve tried it, and it gives a milder flavor that still works well in the recipe.

Can I make the dough ahead of time?

Absolutely. I often chill the dough for up to 48 hours and bake it when ready.

How long do these cookies stay fresh?

They stay soft and chewy for about 5 days when stored in an airtight container.

Can I freeze the cookie dough or baked cookies?

Definitely. I freeze the dough in pre-portioned scoops or freeze the baked cookies and thaw them as needed.

How can I make the coffee flavor stronger?

I like to add an extra tablespoon of espresso powder if I want a more intense coffee kick.

Conclusion

These coffee cookies combine two of my favorite things—bold coffee and rich chocolate—in one irresistible dessert. They’re easy to make, freezer-friendly, and ideal for satisfying a sweet craving with a touch of caffeine. Every bite is chewy, flavorful, and comforting.

Coffee Cookies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 52 minutes
Yield: 36 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A chewy, chocolate-studded cookie infused with bold espresso flavor, perfect for coffee lovers.

Instructions

In a medium bowl, whisk together flour, espresso powder, baking soda, baking powder, and salt.
In a separate bowl, beat butter with both sugars for about 1½–2 minutes until light and fluffy.
Add the egg, egg yolk, and vanilla; beat until no streaks remain.
Gradually fold in the dry ingredients until just combined.
Stir in the chocolate chunks and chips. Cover and chill the dough for 30 minutes.
Preheat oven to 350 °F and line baking sheets with parchment paper.
Scoop 1½‑tablespoon portions, space them 2 inches apart, and bake for 10–12 minutes.
Let them rest on the sheet for 2–3 minutes before transferring to a wire rack to cool.

Notes

Store in an airtight container at room temperature for up to 5 days.
Freeze dough balls for up to 2 months; bake from frozen with a few extra minutes.
Reheat cookies in a 300°F oven for 5 minutes to refresh.
Use instant coffee granules if espresso powder is unavailable.
Experiment with extracts and chocolate types for variations.