Chocolate Coffee Cookies
Indulge your taste buds with these decadent Chocolate Coffee Cookies, a delightful combination of rich chocolate and bold coffee flavor that’s perfect for any dessert lover. Featuring a velvety dough infused with brewed coffee and instant coffee granules, these cookies deliver a subtle caffeine kick while chunks of semi-sweet chocolate chips melt in every bite for an irresistibly gooey texture. With a quick prep time of just 20 minutes, this recipe is perfect for your next baking session, whether it’s for a holiday treat, a midday snack, or a sophisticated coffee pairing. Soft and chewy with slightly crisp edges, these cookies are a must-try for fans of the classic chocolate-coffee duo. Serve them fresh from the oven, or store in an airtight container for up to five days—they’ll satisfy your sweet tooth any day of the week!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup (packed) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons brewed coffee (cooled)
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon instant coffee granules
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and brewed coffee until fully incorporated.
In a separate medium-sized bowl, sift together the flour, cocoa powder, baking soda, and salt. Stir in the instant coffee granules.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips using a rubber spatula or wooden spoon to ensure even distribution.
Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 23.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
