Coffee cookies are a lovely, sweet treat for anybody partial to a cup of Joe. Made with ground coffee, this easy chocolate chip coffee cookies recipe delivers boldly flavoured, soft and gooey bites of heaven.
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These coffee cookies are made with freshly ground coffee and loaded up with chocolate chips too. They are bursting with flavour and boast an enviably soft and gooey middle. Coffee lovers of the world can rejoice.
If you are partial to a daily cup of Joe then this coffee cookie recipe is going to make your heart sing. Try one alongside a honey latte or a Spanish latte. Alternatively, pair with a white chocolate mocha for an blatantly unrestrained treat.
- The ground coffee adds depth of colour, a robust flavour and great texture to these chocolate chip coffee cookies.
- They are soft and chewy on the outside with a gorgeously gooey centre.
- They pair coffee and chocolate perfectly.
- It’s an easy recipe using just 2 bowls (so minimum washing-up).
- The raw cookie dough can be frozen for on-demand cookie baking. Fancy just one (or two) – go for it!
Ingredients notes
These chocolate chip coffee cookies require fairly standard store-cupboard ingredients. Let’s take a look.
Coffee: you’ll need ground coffee for this coffee cookie recipe. Choose one you enjoy drinking. It doesn’t have to be expensive. If you can grind beans at home that is all the better as the coffee grounds will be fresher.
Butter: for the best-tasting cookies use real butter. That said, it’s fine to use a dairy-free block butter substitute if necessary for your diet. In this instance, add an extra ⅛ teaspoon of salt to boost the flavour.
Sugar: equal quantities of white and brown sugar are used in this recipe. Using just white sugar would lead to a crisp and crunchy cookie, whereas using just brown sugar would lead to a very chewy cookie. The 50:50 split creates a lovely middle ground. These chocolate chip coffee cookies are slightly crisp around the edges, softer in the middle and slightly chewy to boot. Perfection.
Flour: use plain flour (all-purpose flour) for these coffee cookies. Self-raising flour has too much baking powder added to it to be a sensible alternative, so please do not use it.
Raising agents: a blend of baking powder and bicarbonate of soda (baking soda) are required for this coffee cookie recipe. Why? Well, these leavening agents determine the spread, rise and texture of your cookies:
- Bicarbonate of soda reacts to the acid present in the brown sugar to help leaven the dough and it helps the cookie to spread.
- However, since brown sugar is the only acid present in this recipe, baking powder is also used to help perfect the leavening of the dough and create a cookie that doesn’t spread too far.
Essentially, the baking soda helps the cookie spread (but not too far) and the baking powder helps the cookie puff up rather than spread, although it deflates gorgeously when cooling so that the cookie is not cakey at all.
Eggs: I’ve snook in an additional egg yolk alongside a whole egg to enrich the flavour and texture of these chocolate chip coffee cookies. The fat and lecithin present in the egg yolk helps to create cookies that are light and chewy. Delectable.
Chocolate: it’s your choice here. Go for white, dark or milk chocolate or a combination. Pick a decent brand and chop roughly (not too small) or use chocolate chips (Callebaut are great).
Instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
- Melt the butter in the microwave for 30 seconds until just runny. Beat until smooth.
- Add the sugars, salt, whole egg, egg yolk and vanilla extract. Mix in.
- Sieve the flour along with the baking powder and bicarbonate of soda into a bowl. Stir in the ground coffee.
- Tip the flour mixture into the wet ingredients and mix in with a large metal spoon.
- Roughly chop the chocolate and fold it in.
- Cover the bowl and chill the cookie dough for at least 4 hours.
- Scoop 50g-60g of the cookie dough out of the bowl and roll it into a ball. Repeat with the remaining cookie dough.
- Place the balls onto the baking sheets around 10cm apart as they will spread a lot as they bake. Aim for no more than 4 cookies per baking sheet.
- Bake for 10-12 minutes, rotating the baking sheets halfway through to ensure an even bake.
- Once baked, let the cookies rest for 2 minutes on the baking sheets then transfer them to a cooling rack.
- Reload the baking sheets with any remaining balls of cookie dough and bake these too.
Expert tips
- For the best results when baking always use gram measurements (the cup system is NOT an accurate way to measure ingredients). A set of digital kitchen scales makes easy work of this.
- If grinding your own coffee, ensure that it is finely ground to avoid adding a gritty texture to your cookies.
- Chilling cookie dough firms it up and makes it less likely to spread too much as it bakes. This helps create a thicker cookie rather than one that is too thin.
- Cold cookie dough is also easier to handle and shape, so don’t skimp on the chilling time.
- If your dough is too firm to shape after it has been refrigerated, just let the bowl sit at room temperature for 10-15 minutes prior to shaping the cookies.
- If cooking in batches, let your baking sheet cool completely before reloading with more dough. Putting cookie dough directly onto a hot baking sheet can adversely affect the texture of the cookie, causing the bottom to be greasy.
- You can always cool the sheet quickly by running it under cold water and drying before using it again.
- Don’t forget to rotate the baking sheets half-way through the cooking time to help achieve evenly baked cookies.
- It’s also wise to swap the sheets over if you are cooking two trays on different shelves of the oven. Again, this helps achieve an even bake.
Frequently asked questions
I’m afraid not. Instant coffee would need to be dissolved in warm liquid. This would alter the consistency of the cookie dough and the texture of the cookies when baked.
Yes, you can. The dough needs to be chilled for at least 4 hours before shaping into balls but it can sit in the fridge for up to 48 hours.
Yes, you can. It’s a good idea to shape the dough into balls before open freezing. Once frozen, transfer the balls into a freezer-proof bag and pull out portions as and when they are required. They can be baked from frozen but will need an extra 2-3 minutes in the oven because of this.
Once baked store your chocolate chip coffee cookies in an airtight container at room temperature. If you can find a clip-top Kilner jar with a neck wide enough to fit the cookies in then this is ideal.
Fancy a change from the base recipe provided here? Try the following ideas:
- Omit the chocolate to go with a coffee cookie recipe for the purists out there.
- Use just one type of chocolate – white, milk or dark will all pair nicely with the robust coffee flavour.
- Coffee and walnut cookies – mix in 60g of roughly chopped walnuts instead of (or as well as) the chocolate chips.
- Coffee and hazelnut cookies – you’ve guessed it, chop 60g of hazelnuts and add these into the mix.
- Coffee oatmeal cookies – mix in 30g of jumbo oats in when you add the flour.
- Toffee coffee cookies – replace the chocolate with 60g of roughly chopped soft toffees or chocolate-covered toffees.
- Coffee and fudge cookies – pick up a pack of mini fudge pieces from the baking aisle and fold in 60g instead of the chocolate.
- Spiced coffee cookies – add 1 teaspoon of ground ginger or cinnamon to the flour mix for a buzz of warming spice.
- Coffee and cardamom cookies – go with ¼-1/2 teaspoon of ground cardamom – it has quite a punchy flavour so be wary of going overboard with this ingredient. Aim for a subtle hint of cardamom rather than a dominating flavour.
More coffee treats to make
Have you made this chocolate chip coffee cookies recipe? I hope you enjoyed it. Please leave a comment and/ or recipe rating to let me know how you got along.
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Coffee Cookies with Chocolate Chips
Ingredients
- 150 g Butter
- 125 g Caster sugar
- 125 g Light brown sugar
- 1 whole Egg large, free-ramnge
- 1 Egg yolk large, free-range
- 2 teaspoons Vanilla extract
- 265 g Plain flour
- 2½ tablespoons Ground coffee (20g)
- ¾ teaspoon Baking powder
- ½ teaspoon Bicarbonate of soda (baking soda)
- ¼ teaspoon Salt
- 60 g Chocolate a mix of white and dark chocolate works well
Instructions
- Melt the butter in the microwave for 30 seconds until just runny. If a few lumps remain, just beat until smooth.
- Add the sugars, salt, whole egg, egg yolk and vanilla extract. Mix in using a handheld balloon whisk/
- Sieve the flour along with the baking powder and bicarbonate of soda into a bowl. Stir in the ground coffee.
- Tip the flour mixture into the wet ingredients and mix in with a large metal spoon.
- Roughly chop the chocolate and fold it n.
- Cover the bowl and chill the cookie dough for at least 4 hours (but up to 48).
- Preheat the oven to 180C/ 350F/ GM 4 and line several baking sheets with baking parchment.
- Take a scoop of the cookie dough (around 50g-60g) and roll it into a ball. Repeat with the remaining cookie dough.
- Place the balls onto the baking sheets around 10cm apart as they will spread. Aim for no more than 4 cookies per baking sheet.
- Bake for 10-12 minutes, rotating the baking sheets halfway through to ensure an even bake. For a crisper cookie bake for up to 15 minutes.
- Once baked, let the cookies rest for 2 minutes on the baking sheets then transfer them to a cooling rack.
- Reload the baking sheets with any remaining balls of cookie dough and bake these.
- Once cool store in an airtight container at room temperature for up to 3 days.
Notes
- For the best results when baking always use gram measurements (the cup system is NOT an accurate way to measure ingredients). A set of digital kitchen scales makes easy work of this.
- If grinding your own coffee, ensure that it is finely ground to avoid adding a gritty texture to your cookies.
- Chilling cookie dough firms it up and makes it less likely to spread too much as it bakes. This helps create a thicker cookie rather than one that is too thin.
- Cold cookie dough is also easier to handle and shape, so don’t skimp on the chilling time.
- If your dough is too firm to shape after it has been refrigerated, just let the bowl sit at room temperature for 10-15 minutes prior to shaping the cookies.
- If cooking in batches, let your baking sheet cool completely before reloading with more dough. Putting cookie dough directly onto a hot baking sheet can adversely affect the texture of the cookie, causing the bottom to be greasy.
- You can always cool the sheet quickly by running it under cold water and drying before using it again.
- Don’t forget to rotate the baking sheets half-way through the cooking time to help achieve evenly baked cookies.
- It’s also wise to swap the sheets over if you are cooking two trays on different shelves of the oven. Again, this helps achieve an even bake.
- Shape the dough into balls.
- Open freeze them on a baking tray.
- Once frozen, transfer the balls into a freezer-proof bag
- Bake a few from frozen when required, extending the cooking time by a few minutes until baked to perfection.
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