Chocolate Chip Coffee Cookies

Close-up of coffee cookies with chocolate chips.

5 from 3 votes

Chocolate chip offee cookies are a lovely, sweet treat for anybody partial to a cup of Joe. Made with ground coffee, this easy coffee cookies recipe delivers boldly flavoured, soft and gooey bites of heaven.

Prep Time15

Cook Time12

Total Time27

Course: Baking, Dessert, Snack

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 212kcal

Author: Jane Coupland

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.

Freezing Instructions

If you would like to have the ability to cook these cookies a few at a time, on demand, just follow these steps:

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.

Alternatively, bake the entire batch and freeze the resulting cookies. Let defrost fully before eating.

Nutrition