These chocolate chip coffee cookies are buttery, perfectly sweet with crisp edges and chewy centers. They’re easy to make, and can be made both gluten and dairy free.
Coffee and chocolate chip cookies are a combination I never knew I needed. Not only do these coffee cookies have coffee in them, but they pair so well with an actual cup of coffee on the side, or for dunking!
They have a rich buttery flavor with the addition of a rich coffee flavor and lots of chocolate chips. They’re chewy with crisp edges, on the thicker side and made in just one bowl.
Plus, they can be made gluten free, dairy free or vegan so they’re perfect for anyone with food allergies. Unlike coffee cake, these coffee cookies do actually have coffee in them so they have a bit of caffeine!
If you love this recipe, try my small batch chocolate chip cookies or brownies next!
Key ingredients
FLOUR. I of course kept these gluten free and used gluten free all purpose flour. You can definitely sub for regular if you are not GF! I do not recommend almond, oat or any other alternative flours here.
BUTTER. You can use either regular butter or dairy free butter for these coffee cookies. I like regular butter because it has a more classic flavor, but either works.
SUGAR. You will need a mix of white and brown sugar, which will help create the perfectly crisp edges and chewy centers.
EGG. Just one egg will help bind all ingredients together.
COFFEE. You need two tablespoons of very finely ground instant coffee powder. I like the Trader Joe’s brand. Feel free to use decaf if you prefer!
How to make coffee cookies
Add the softened butter and both sugars to a bowl or bowl of a stand mixer. Cream together for 1 minute.
Add in the egg and vanilla and beat until well combined.
Add in the dry ingredients aside from the chocolate chips, making sure to spoon and level the flour. Mix until combined, then fold in the chocolate chips.
Place the dough in the fridge to chill for 20 minutes. Preheat the oven to 350 degrees Fahrenheit.
Scoop the dough using a 2 tablespoon scoop and place on a baking sheet lined with parchment paper, keeping enough space between each cookie.
Press a few extra chocolate chips on top of each cookie. Bake for 12-15 minutes or until the edges are golden brown, they will continue to firm as they cool.
Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Make them vegan!
Since this recipe only calls for one egg, they can very easily be made vegan.
I suggest subbing the egg for either a flax egg, apple sauce or a store bought egg replacer. If using the flax egg, simply whisk 1 tablespoon of ground flax seeds with 3 tablespoons of water and set aside to thicken.
If using apple sauce, replace the egg with 3 tablespoons of apple sauce.
Frequently asked questions
Do they keep?
Yes! Once prepared, these coffee cookies will keep at room temperature for about 3-5 days. I suggest storing them in an air tight container once completely cooled.
I like to reheat in the microwave for a few seconds so the chocolate gets nice and melty!
Can I freeze cookies?
To freeze before baking, chill the dough as directed for 30 minutes, then scoop into balls and add to a freezer safe bag for up to 2 months.
Bake at 325 Fahrenheit for a couple extra minutes than usual to account for the frozen dough.
To freeze after baking, simply let cool, then transfer to a freezer safe bag for up to 2 months. Reheat in the oven at 300 until warm through the center. Enjoy!
How does refrigerating cookie dough help?
I like to think of chilling cookie dough like marinating chicken. It really deepens the flavors and creates more of a richness than if you bake right away.
Also, chilling cookie dough before baking solidifies the butter.
As the cookies bake, the butter (fat) in the chilled cookie dough takes longer to melt than room-temperature butter. And the longer the butter remains solid, the less cookies spread which will lead to slightly thicker and chewier cookies.
Try these recipes next!
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Chocolate Chip Coffee Cookies
by: claire cary
Ingredients
Wet
- ½ cup butter room temperature
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
Dry
- 1 ¾ cup gluten free all purpose flour can sub regular
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons instant coffee powder
- ⅔ cup chocolate chips
Instructions
- Add the softened butter and both sugars to a bowl or bowl of a stand mixer.
- Cream together for 1 minute.
- Add in the egg and vanilla and beat until well combined.
- Add in the dry ingredients aside from the chocolate chips, making sure to spoon and level the flour.
- Mix until combined, then fold in the chocolate chips.
- Place the dough in the fridge to chill for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop the dough using a 2 tablespoon scoop and place on a baking sheet lined with parchment paper, keeping enough space between each cookie.
- Press a few extra chocolate chips on top of each cookie.
- Bake for 12-15 minutes or until the edges are golden brown, they will continue to firm as they cool.
- Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Sarah says
Can I brown the butter before?
Claire Cary says
I haven’t tried that and I don’t work with browned butter much, but I think it should be ok. let us know if you try it!
Kathy Beltz says
I don’t know how they’re supposed to last for a few days, they only last for about a day in our house. These are the best chocolate chip cookies I have ever had. I even hid some so I would have a stash later.
Claire Cary says
Thank you, Kathy! Just made my day 🙂