Why You’ll Love Coffee Cookies Recipe

Quick & easy: No chilling time needed—just melt, mix, and bake.
Coffee meets chocolate: Rich espresso powder combined with melty dark chocolate chunks for that ideal flavor pairing.
Chewy texture: Buttery edges with a tender, dreamy center—like your best chocolate chip cookie, but better.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Instant espresso powder (or instant coffee powder)
Baking soda
Salt
Unsalted butter, melted and cooled
Light brown sugar
Granulated sugar
1 large egg + 1 egg yolk
Vanilla extract
Dark chocolate chunks (or chips)
Optional: flaky salt for topping

Directions

Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper.
Whisk together flour, baking soda, and salt in a medium bowl.
In a separate bowl, combine melted butter, brown sugar, granulated sugar, and espresso powder until it resembles wet sand and smells like coffee.
Mix in egg, extra egg yolk, and vanilla until smooth.
Stir dry ingredients into wet until just combined, then fold in chocolate chunks.
Scoop ~2 tablespoons of dough per cookie (about 30 ml), spacing about 3 inches apart on sheets.
Bake 10–12 minutes, or until edges are set and tops crackle. Let cool on the sheet for 5 minutes before transferring to a rack.

Servings and timing

Yield: Makes about 12 cookies (2 Tbsp dough each)
Prep time: ~10 minutes plus optional 30-minute chill (but not required)
Bake time: 10–12 minutes

Variations

Mocha version: Mix in 1–2 Tbsp cocoa powder for a mocha twist.
Chocolate chip: Replace chocolate chunks with milk, semi-sweet, or white chips.
Tiramisu cookies: Top baked cookies with mascarpone cream for a Tiramisu-inspired treat.

Storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 3 days.
Freeze dough balls for up to 2 months; bake directly from frozen, adding a minute or two to baking time.
To refresh baked cookies, warm in a 300 °F oven for 5 minutes to restore chewiness.

FAQs

What type of coffee powder is best?

Use instant espresso powder for bold flavor—instant coffee works too, but espresso powder delivers a richer taste.

Can ground coffee be substituted?

No—ground coffee won’t dissolve properly and can make the dough gritty. Stick with instant espresso powder.

Is chilling the dough necessary?

Not essential—you can bake immediately. Chilling for 30 minutes helps control spreading but isn’t required.

Why both egg and egg yolk?

Combining them adds moisture and richness, giving a soft, chewy center.

How do I get crackled tops?

Bake just until edges set; let cool on the sheet. That slight crackle shows when you’ve hit the perfect doneness.

Can I make them gluten‑free?

Use a 1:1 gluten‑free flour blend and weigh by grams—texture may vary.

How to intensify coffee flavor?

Taste the raw dough and add more espresso powder if needed. A coffee glaze on top also boosts the flavor.

How to freeze cookies?

Flash-freeze dough balls, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes.

Better with chunks or chips?

Chunks melt into gooey pools and pair beautifully with coffee—but chips work great too.

Can I use brewed espresso instead?

No—liquid espresso adds too much moisture, making dough airy and less chewy.

Conclusion

These coffee cookies are effortless to make and pack a punch of flavor paired with the best chewy texture. Whether you’re craving a comforting snack or a decadent dessert, this recipe is a hit every time. With easy swaps and freezer-friendly dough, they’re the perfect baker’s staple for any occasion. Enjoy!

Coffee Cookies

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Soft, chewy espresso-flavored cookies studded with rich dark chocolate—simple to make and perfect for a cozy afternoon treat. This quick no-chill recipe delivers the ultimate chewy coffee cookie in under 30 minutes.

Author: Emily
Prep Time: 10 minutes (+ optional 30-minute chill)
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Yield: Makes about 12 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Dry:
1¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 Tbsp instant espresso powder (or instant coffee powder)
Wet:
¾ cup (170 g) unsalted butter, melted and cooled
½ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk
1½ tsp vanilla extract
1 cup dark chocolate chunks (or chips)
Optional: Flaky salt for topping

Notes

Quick & No-Chill: Bake right away, or chill for 30 minutes to reduce spreading.
Storage: Store in an airtight container at room temperature for up to 3 days.
Freezer Friendly: Freeze dough balls up to 2 months. Bake from frozen, adding 1–2 minutes.
Reheat Tip: Warm baked cookies in a 300 °F oven for 5 minutes to restore softness.
Flavor Boost: For intense coffee flavor, add a coffee glaze or more espresso powder to the dough.