Coffee Cookies

4.73 from 144 votes

Coffee Cookies is a quick and easy cookie recipe that's sure to be a favorite for coffee lovers because it is packed with instant espresso and chocolate chips.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: coffee cookies

Servings:

Calories: 104kcal

Author: LaKita Anderson

Equipment

1 Large baking sheet
parchment paper or nonstick liner
1 stand mixer or hand mixer
3 mixing bowls (small, medium, & large)
1 rubber spatula

Ingredients

1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
4 teaspoons instant espresso coffee or powder
1 ½ teaspoons warm water
½ cup plus 2 tablespoons granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
½ teaspoon vanilla extract
¼ cup chocolate chips or chopped chocolate

Instructions

Begin this recipe by preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the 1 cup all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt, and set aside.
In a small bowl, stir together the 4 teaspoons instant espresso powder and 1 ½ teaspoons warm water until the instant espresso has completely dissolved.
Using a stand mixer or hand mixer on low speed, mix together the ½ cup plus 2 tablespoons granulated sugar, 5 tablespoons butter, 1 large egg, and ½ teaspoon vanilla extract until fully combined.
Add in the coffee mixture and the flour mixture and mix to combine, careful not to over mix.
Turn the mixture off and gently fold in the ¼ cup chocolate chips and spoon the cookie dough onto the prepared cookie sheet, in 1 heaping tablespoon of cookie dough, spaced at least an inch apart.
Place into the oven and allow the cookies to bake 10 to 12 minutes, until the edges are set and the cookies are soft and puffy.
Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before removing. Serve the cookies warm or once they have cooled completely.
Store the cookies in an airtight container at room temperature up to 5 days.

Video

Notes

Tips to make the best coffee cookie:

Do not over-mix the dough! Mix until combined and then stop, especially after combining the wet ingredients with the dry ingredients. Mixing too much may make your cookies crispy and tough.
Use semisweet chocolate chips or some chopped chocolate bar. If you use the chopped chocolate it will melt and make the cookie chewy and fudgy.
Be careful not to overbake these cookies. They will be soft once removed from the oven, but they will firm up and become chewy as they cool.
The cookie dough will be soft and that is completely normal. If you find the dough is too soft to scoop, simply place it in the refrigerator to chill for 10 to 15 minutes before scooping it to bake.

Nutrition