Name: Coffee Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 142 min
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/2 teaspoon salt (fine kosher or sea salt); 2 sticks unsalted butter (softened); 1/4 cup espresso powder; 1 1/4 cups light brown sugar (packed); 1 large egg; 2 teaspoons vanilla extract; 1/2 cup semi-sweet chocolate chips

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These Coffee Cookies are soft and chewy with crispy edges featuring a distinct coffee flavor and studded with semi-sweet chocolate chips.

Coffee cookies on a plate next to a mug of coffee and more cookies in the back.

These cookies are for all of the coffee lovers out there. Dense, chewy coffee-flavored cookies with semi-sweet chocolate chips throughout, they’re the perfect pick-me-up treat.

Ingredients

Key Ingredients

Espresso Powder – Gives the cookies their robust coffee flavor. Be sure to use a high-quality brand for the best flavor.

Cinnamon – Gives more depth of flavor to the cookies.

Unsalted Butter – Provides flavor, structure, and moisture to the cookies.

Brown Sugar – Gives the cookies their sweetness. Also, brown sugar has more moisture than white sugar resulting in chewier softer cookies.

Salt – Brings out all of the other flavors to create a better-tasting cookie. I always suggest using either fine kosher or sea salt. Avoid table salt for the best flavor.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Flour, baking soda, baking powder, salt, and cinnamon in a bowl.

In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Step 2:

Butter, brown sugar, and espresso powder in a bowl and then creamed together.

In a large bowl, using a hand mixer, cream together softened butter, brown sugar, and espresso powder until they are well combined and fluffy, about 2 minutes.

Step 3:

One egg and vanilla extract added to creamed butter, sugar, and espresso powder.

Add the egg and vanilla extract and mix until well combined.

Step 4:

Dry ingredients added to the wet ingredients and then mixed in.

Add the dry ingredients to the wet and mix just until they come together. Avoid overmixing the dough.

Step 5:

Chocolate chips added to coffee cookie dough and then mixed in.

Gently fold in the chocolate chips until they are evenly distributed.

Step 6:

Cover the bowl and chill in the fridge for at least 2 hours. The dough can be kept in the fridge for up to 3 days.

Step 7:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 8:

Cookie dough balls on a parchment lined baking sheet.

Using a cookie scooper (mine is 1.25 ounces), scoop out cookie dough balls and place them on the lined baking sheet leaving about 3 inches between each one.

Step 9:

Bake the cookies for 12 minutes or until the edges set and the middle is still a bit doughy.

Step 10:

Allow the cookies to cool on the baking sheet for 2 minutes then transfer them to a wire cooling rack to finish cooling.

Coffee cookies on a wire rack with a bowl of chocolate chips and glass of milk.

Tips & Tricks

Be sure to chill the cookie dough. This will keep them from spreading too much when baking.
To make these in advance, freeze the cookie dough balls on a baking sheet for 2 hours then transfer them to a freezer bag. Then you can have freshly baked cookies anytime you want them. You don’t even have to thaw them first!