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Coffee cookies with chocolate chips

Get the Recipe: Coffee Cookies

These coffee cookies are warmly spiced, gooey and delicious! The espresso powder adds such a rich, deep flavor. This recipe is quick, easy, and incredibly flavorful!
5 from 13 votes

Ingredients

Instructions 

  • First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter, white sugar and brown sugar. Beat for 2 minutes or until no clumps of butter remain.
  • Then, add in egg and vanilla extract. Beat to combine.
  • Add in flour, baking soda, sea salt and espresso powder. Stir until a thick dough is formed.
  • Fold in chocolate chips.
  • Use an ice cream scooper to scoop large balls of dough onto lined pan. Leave at least 3 inches of space between each ball of dough.
  • Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
  • Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then, carefully remove to a cooling rack. Sprinkle with sea salt if desired.

Notes

  • This recipe makes 10 large cookies or 14 to 15 regular sized cookies.
  • Use cold butter right from the fridge.  Softened or melted butter will make these cookies too thin.
  • Beat butter and sugars until completely combined.  There should be no clumps of butter.
  • The cookie dough is relatively thick.
  • Feel free to use less espresso powder for a less intense flavor.  These cookies are flavorful; I would not recommend adding more espresso powder.
  • Bake until cookies are just barely set in the middle.  They will firm up slightly once cooled.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • These cookies freeze well.
Calories: 292kcal, Carbohydrates: 43g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 135mg, Potassium: 53mg, Fiber: 1g, Sugar: 21g, Vitamin A: 296IU, Calcium: 19mg, Iron: 2mg