These Coffee Cookies are soft and chewy with crispy edges featuring a distinct coffee flavor and studded with semi-sweet chocolate chips.
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.
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.
In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
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.
Add the egg and vanilla extract and mix until well combined.
Add the dry ingredients to the wet and mix just until they come together. Avoid overmixing the dough.
Gently fold in the chocolate chips until they are evenly distributed.
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.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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.
Bake the cookies for 12 minutes or until the edges set and the middle is still a bit doughy.
Allow the cookies to cool on the baking sheet for 2 minutes then transfer them to a wire cooling rack to finish cooling.
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!
Keep the cookies in an airtight container at room temperature for up to 4 days.
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- 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
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, using a hand mixer on medium speed, cream together the softened butter, brown sugar, and espresso powder until well combined and fluffy, about 2 minutes.
- Add the egg and vanilla and mix until well combined.
- Add the dry ingredients to the wet and mix just until they are combined. Avoid overmixing the dough.
- Using a spatula, gently fold in the chocolate chips.
- Cover the bowl and refrigerate the dough at least 2 hours or up to 3 days.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Scoop the chilled dough into balls and place on the prepared baking sheet leaving about 3 inches between each one.
- Bake for about 12 minutes or until the edges are set and the centers are still a little doughy. Cool the cookies on the baking sheet for 2 minutes then move them to a wire rack to finish cooling.
- A cookie scoop makes for even cookies and even baking.
- If you’d like to make these in advance, freeze the cookie dough balls on the baking sheet for 2 hours then transfer them to a freezer-safe bag. Then, you can have freshly baked cookies anytime you want. You don’t even have to thaw them first!
- Store the cookies in an airtight container for up to 4 days.