Print

Coffee Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These coffee-infused cookies are a perfect treat for coffee lovers! Packed with espresso powder and loaded with both semi-sweet chocolate chunks and dark chocolate chips, these cookies offer a rich, flavorful combination of coffee and chocolate in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour, spooned and leveled
  • ⅓ cup espresso powder (I used 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 ounces semi-sweet chocolate chunks (I used Nestle Toll House)
  • 1 cup dark chocolate chips (I used Hershey’s)

Instructions

  • Prep the Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, espresso powder, baking soda, baking powder, and kosher salt.
  • Cream Butter and Sugars: In a stand mixer or using a handheld mixer, beat the softened butter with the dark brown sugar and granulated sugar on medium-high speed for 1½ to 2 minutes until fully combined.
  • Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract. Continue mixing until no yellow streaks remain.
  • Combine Dry and Wet Ingredients: Gradually add half of the flour mixture to the wet ingredients, mixing just until combined. Repeat with the remaining flour mixture.
  • Add Chocolate Chips: Stir in the semi-sweet chocolate chunks and dark chocolate chips until fully incorporated.
  • Chill the Dough: Cover the dough and chill in the refrigerator for 30 minutes.
  • Bake the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 1½-tablespoon cookie scoop, scoop out portions of dough and place them 2 inches apart on the baking sheets.
  • Bake and Cool: Bake for 10 to 12 minutes, or until the edges are golden. Let the cookies rest on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack.

Notes

  • For an extra coffee kick, you can add a bit more espresso powder to the dough.
  • These cookies store well in an airtight container for several days.
  • You can freeze the dough before baking for later use.

Nutrition

Find it online: https://easyfoodflash.com/coffee-cookies/