Rich, chewy Coffee Cookies with chocolate chips and flaky sea salt are a delicious variation on a classic chocolate chip cookie!
With espresso infused into the cookie dough, these sweet treats are like a cafe mocha in cookie form, and they’re easy to make with my simple recipe.
Here’s a chocolate chip cookie for the grown ups! Adding coffee to cookies gives them a more sophisticated flavor palette, and since kids don’t usually love the taste of coffee, you’ll have this batch of cookies all to yourself!
I love how instant espresso adds just enough coffee flavor to the coffee cookie dough, while also enhancing the chocolate flavor at the same time.
And an optional sprinkle of sea salt on these mocha cookies balances the sweet and bitter flavors beautifully!
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Why You Will Love This Recipe
- Using coffee in baking recipes is a flavor enhancer that you’ll be amazed at! These cookies taste like a sweet cafe mocha, but they’re also extra rich and extra chocolatey because of the way coffee elevates the flavors around it.
- A simple drop cookie recipe is quick and easy to bake. This recipe requires no chilling, no rolling and cutting out the dough, and no decorating! You can simply mix up the coffee cookie recipe dough, drop, and bake. Your first tray of cookies will be out of the oven in no time at all.
- The texture of these cookies is just perfect! They’re crispy around the edges with the perfect amount of softness and chew.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Espresso Powder: A key ingredient in Tiramisu and many chocolate and coffee-flavored desserts, this instant coffee powder will blend seamlessly into the cookie dough, adding espresso flavor and a gorgeous golden color.
- Chocolate Chips: I like semi-sweet chocolate chips in this recipe, as the slight bitterness of the chocolate matches the bitter notes of the espresso. If you want more sweetness, opt for milk chocolate chips.
- Butter and Eggs: Always let the eggs come to room temperature before starting to mix up cookie dough. This helps them to incorporate better into the mixture. Butter should be left at room temperature as well, to soften.
- Flaky Salt: Finish your coffee cookies with a sprinkle of sea salt to really tie all the flavors together!
How To Make Coffee Cookies
Start by preheating the oven to 350°F/180°, and line a baking sheet with parchment paper. Then start mixing up your coffee cookie dough!
- Mix the Dry Ingredients: In a medium bowl, stir together the flour, espresso powder, baking soda, and salt and set aside.
- Cream Butter and Sugar: In another separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs and vanilla extract and mix well.
- Combine: Add the flour mixture to the wet ingredient mixture in 2-3 parts, mixing well after each to incorporate all of the dry ingredients.
- Stir in Chocolate Chips: Use a spoon or a spatula to fold in the chocolate chips so that they are evenly distributed.
- Scoop: A medium cookie scoop (1.5 inches, or #40 size) is perfect for this recipe! Drop scoops of dough onto the prepared cookie sheet, leaving two inches in between each. Top with a few extra chips if you like.
- Bake: Bake in the preheated oven for 7-9 minutes, until the cookies have spread and are no longer glossy on top. Sprinkle the hot cookies with a bit of sea salt, and then allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Top Tips
- Line your baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking, and make cleanup super easy.
- For a stronger coffee flavor, you can add up to another tablespoon of instant espresso.
- I highly suggest that you use a cookie scoop to make this recipe, but if you don’t have one, each ball of dough should be about 1.5 tablespoons.
- To make the cookies look beautiful, add a few extra chocolate chips to the balls of dough before baking. The extra chips will stay visible on the top of the cookies rather than being baked in.
- Don’t overbake these! You want the cookies to be crisp on the edges but still a bit chewy in the middle. Remove them from the oven when they no longer look wet and glossy on top.
- Are you new to baking? Be sure to check out my “basics” section, where you can learn more about how to cream butter and sugar properly and find all of my cookie frosting recipes.
Cookie Storage Tips:
I’m not sure that you’ll have leftovers of these cookies – they’re quite delicious, and known to disappear shortly after coming out of the oven!
If needed, keep leftover coffee cookies in an airtight container at room temperature for 5 days, or freeze them for up to 1 month.
For best results when freezing cookies, wrap each cookie individually in plastic wrap, then place it in a freezer bag or container.
More Easy Cookie Recipes
- Chocolate Chip Cookies without Brown Sugar
- Fruit Pizza Cookies
- Fruity Pebbles Cookies
- Bacon Cookies
- Cake Mix Snickerdoodles
Recipe FAQs
Yes, these cookies will have a bit of caffeine in them from the espresso powder in the dough. Overall, there is probably less than a shot of expresso in the whole batch of cookies though. You can look for decaffeinated espresso powder if you’d like to avoid some of that.
There are two common reasons for dry cookies. First is that you added too much flour to the dough. Be sure to measure correctly! The second reason is that the cookie dough was overmixed. Be sure to mix in the dry ingredients only until you no longer see streaks of flour, then stop.
Yes! Form the unbaked coffee cookie dough into balls and place them on a lined baking sheet. Freeze for an hour or so until they’re solid, then transfer the dough balls to a freezer bag. Store the dough this way for up to 2 months. Bake them directly from frozen, adding a minute or 2 to the total baking time.
Coffee Cookies are the perfect mashup of your two favorite pick-me-ups! These decadent cookies are like a cafe mocha in cookie form, and I know you’re going to love them. Be sure to Pin the recipe for later!
Coffee Cookies
Ingredients
- 3 cups all purpose flour
- 3 tablespoons espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups semi sweet chocolate chips
- Flaky salt for topping optional – I use Maldon sea salt flakes
Instructions
- Preheat oven to 350°F/180°C, 160°C fan oven, line a baking sheet with parchment paper or a silpat silicone mat and set aside
- In a medium bowl, stir together the flour, espresso powder, baking soda and salt, set aside
- In a separate bowl, cream together the butter, brown sugar and granulated sugar until light and fluffy
- Add in the eggs and vanilla extract and mix well. Add the flour mixture in 2-3 smaller additions, mixing well after each.
- Stir in the chocolate chips until evenly distributed
- Using a medium cookie scoop (1 ½ inch scoop or #40), drop dough onto the prepared cookie sheets 2 inches apart. onto the prepared cookie sheets 2 inches apart
- Bake in the preheated oven for 7-9 minutes, until cookies have spread and are no longer glossy on top; sprinkle with salt if using and allow them to cool 5 minutes before transferring to a wire rack and cooling completely
Notes
-
- Line your baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking, and make cleanup super easy.
- I highly suggest that you use a cookie scoop to make this recipe, but if you don’t have one, each ball of dough should be about 1.5 tablespoons.
- To make the cookies look beautiful, add a few extra chocolate chips to the balls of dough before baking. The extra chips will stay visible on the top of the cookies rather than being baked in.
- Don’t overbake these! You want the cookies to be crisp on the edges but still a bit chewy in the middle. Remove them from the oven when they no longer look wet and glossy on top.
- To Store: Keep leftover cookies in an airtight container at room temperature for 5 days, or freeze for up to 1 month.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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