Coffee Chocolate Chip Cookies Recipe
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Jump to RecipeThis coffee chocolate chip cookies recipe is soft, buttery, delicious, and simple to make! Crisp on the outside and soft in the center, these pantry staple cookies are made with simple ingredients and espresso for a little kick.
These cookies are a fantastic homemade treat, and are made with simple swaps. They are giant, delicious, and such an amazing treat! Serve these with a tall glass of unsweetened oat milk (just two ingredients to make it), and enjoy.
If you are looking for some new cookie recipes (especially ones for coffee lovers) this perfect cookie recipe is for you! Each bite is loaded with chocolate chunks, coffee flavor, and delicious buttery cookie dough.
These are the best coffee or espresso chocolate chip cookies I’ve ever eaten or made in my life. This recipe is a definite keeper and will be my go-to cookies recipe, they are the real deal.
These Coffee Chocolate Chip Cookies are:
- Crunchy on the outside
- Soft and Chewy in the middle
- Giant, these cookies are big as my hand!
- Buttery
- Sweet
- Easy pantry desserts!
Chocolate Chip Cookies Made with Pantry Staples
This chocolate chip coffee cookies recipe is a fantastic pantry-staple treat! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and quick meals using a few staples you can rotate.
These espresso cookies are great to make on a rainy or snowy day, and they make the house smell amazing! You can add extra chocolate chips too, if desired.
What’s In These Chocolate Chip Cookies with Butter?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Instant Espresso powder. Just a little goes a long way in this recipe to bring out the chocolate flavor. You could also use instant coffee powder too.
- All Purpose Flour
- Granulated white sugar & Dark Brown Sugar
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor.
- Brewed Cup of Coffee, which replaces water in this chewy chocolate chip cookies recipe. Or use espresso for a rich and intense coffee flavor!
- Baking Soda
- Eggs
- Unsalted Butter
- Chocolate Chips, you can use semi-sweet or milk chocolate, or these dairy free nut free chocolate chips.
- Pinch of Salt
How Do I Make This Coffee Cookie Recipe?
- Preheat the oven to 350 degrees Fahrenheit. Line 3 baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the wet ingredients: melted butter, granulated sugar, brown sugar, egg, and vanilla extract, and brewed coffee. With a wooden spoon stir and mix well for a few minutes to combine.
- Add the dry ingredients: flour, baking soda, espresso powder, and salt to the bowl, and stir for another few minutes until the dough is well incorporated. Add the chocolate chips and mix well (either by hand with a rubber spatula, or with a electric mixer/stand mixer with paddle attachment) to combine.
- Measure out 1/3 cup of dough for each cookie, and place 3 or 4 cookie dough balls on each baking sheet. Place a baking tray in the freezer for 15 minutes before baking (don’t skip this step), then move each pan to the oven one at a time. When one large baking sheet is in the oven, put the next pan in the freezer.
- Bake cookies for 10 minutes. With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack. This will allow the cookies so spread out and bake with crisp edges. Repeat this 3 or 4 more times, baking the cookies for a total of 16-18 minutes or until the tops are golden brown.Place finished cookies on a wire rack to cool and do not move until they have cooled to room temperature. Store leftovers in an airtight container for up to 3 days.
I enjoyed these chewy cookies as-is, but you can add a sprinkle of flaky sea salt to the tops if desired. These go great with a nice cold glass of oat milk!
Dietary Modifications for these Easy Pantry Desserts
- These chewy coffee cookies can be made Gluten Free by substituting the all purpose flour for a 1-to-1 gluten free baking mix!
- These can be made Vegan by using vegan butter, replacing the egg with a flax egg (1 tablespoon ground flaxseed + 1 tablespoon water, mixed together), and using vegan chocolate chips.
More Flavorful Dessert Recipes You’ll Love!
Chocolate Cookies with Peanut Butter Recipe
Vegan Brownies with Sweet Potatoes Recipe
No-Bake Coconut Bites with Lemon Recipe
Blackberry Breakfast Bars Recipe
Protein Cookies with Oats Recipe
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Coffee Chocolate Chip Cookies
Equipment
- Wooden Spoon
Ingredients
- 1 cup butter softened to room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup dark brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons coffee
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon Instant espresso powder
- Pinch Sea Salt
- 1 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 3 baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the wet ingredients: melted butter, granulated sugar, brown sugar, egg, and vanilla extract, and brewed coffee. With a wooden spoon stir and mix well for a few minutes to combine.
- Add the dry ingredients: flour, baking soda, espresso powder, and salt to the bowl, and stir for another few minutes until the dough is well incorporated. Add the chocolate chips and mix well (either by hand with a rubber spatula, or with a electric mixer/stand mixer with paddle attachment) to combine.
- Measure out 1/3 cup of dough for each cookie, and place 3 or 4 cookie dough balls on each baking sheet. Place a baking tray in the freezer for 15 minutes before baking (don’t skip this step), then move each pan to the oven one at a time. When one large baking sheet is in the oven, put the next pan in the freezer.
- Bake cookies for 10 minutes. With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack. This will allow the cookies so spread out and bake with crisp edges. Repeat this 3 or 4 more times, baking the cookies for a total of 16-18 minutes or until the tops are golden brown.Place finished cookies on a wire rack to cool and do not move until they have cooled to room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition
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This looks delicious! One question: the directions say “Measure out 1/3 of dough” and I know these are enormous cookies, but is that supposed to be 1/3 cup of dough?
Thank you! Just fixed it, and yes you are absolutely correct, 1/3 cup of dough for each cookie. This recipe makes about 12 cookies total. Let me know how these turn out 🙂
I have to share that when I saw these cookies (without description)on your pinterest banner I was worried all the chips were BEES! I had to follow the link and am relieved to see they are chips after all.
I haven’t made anything yet but had to compliment you on a lovely site and looks like fantastic recipes. Two suggestions, I master recipe picture panel and a different page number link. I’m only able to click on “2” and it would be nice to be able to return to page 4 or ? easily.
Keep of the good work! Do you sell any of your honey?
No bees were harmed in the making of these cookies haha…. Or in any of these recipes 🙂 !
And thank you so much for the feedback Barbara, I will definitely add a master image page, fantastic idea. Also will try to work on my pagination too. Let me know if you try any recipes and how they turn out ?