Chocolate Chip Coffee Cookies
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, gluten free peanut butter cookies or brownies next!
Before we get started…
- These cookies require a chill time of just about 20-30 minutes but it is well worth it! This will enhance the flavor and ensure the cookies don’t spread prematurely.
- I used gluten free flour of course, but if you are not GF, you can use regular all purpose flour.
How to make chocolate chip 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 and try my gluten free blondies or strawberry chocolate chip cookies 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.
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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. This is standard for most of my cookies, including my gluten free coconut cookies.
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!
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. You can also try my eggless chocolate chip cookies and use vegan butter or just my vegan chocolate chip cookies.
How to store and freeze
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!
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!
Why do you need to chill cookie dough?
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. Same with in my peanut butter chocolate chip cookies!
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 unsalted butter room temperature
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
Dry
- 1 ¾ cup gluten free all purpose baking flour can sub regular
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons instant coffee powder
- ⅔ cup semi-sweet 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 20-30 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!
Notes
Comments
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Yum! These turned out great. Definitely a keeper- thank you!
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These cookies were amazing! So delicious! I’m a big baker and my daughter is newly gluten free. Big adjustment for us. So so grateful I stumbled on your corner of the web! Can’t wait to explore more!
Followed recipe as written, came out perfect!-
Amazing, can’t wait to see what else you make!
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Great recipe! I too used the King Arthur Measure for Measure GF Flour and used a 1.5tbsp scoop to portion and had the same issue of the cookie not spreading when baked. The next batches I flatted them out and they came out perfectly… baked in my Breville toaster oven six cookies at a time. Will definitely make again.
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Delish! Thanks, Mike!
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I just took the last batch out of the oven and my grandchildren have already devoured half of them. These cookies are scrumptious. I made no changes except to use unbleached flour and I used espresso powder because that’s what I had. Thanks so much for this perfect recipe.
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Thank you, Lisa! So glad they were a hit.
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I just made these and I will hands down make them again and again!!💖 I followed the recipe and used regular all purpose flour. They came out Amazing! Thank you for sharing this.
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So glad you loved them! Thank you, Alvita!
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This a really great recipe but you might be wondering why I gave it 4 stars? Well, for a new person to baking I figured that I didn’t have to flatten the dough a bit before baking and I just used a cookie scoop and put it onto the baking sheet. After the first sheet of 12 (I used a 1.5TBSP scoop giving me 21 cookies) came out very dome shaped and not flat-ish like cookies. The 2nd sheet of cookie dough I flattened out with a spoon after seeing that the first sheet of cookies didn’t bake and spread on their own. Perhaps this is because I used King Arthur’s Measure for Measure GF flour? I am not sure. BUT, the cookies did turn out wonderful and tasty! I used instant coffee from Trader Joe’s and some supermarket generic semi-sweet chocolate chips (Safeway). So, it’s a keeper of recipe and the smell and taste with a bit of instant coffee is just SO SO good! Thank you for the recipe!
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It could definitely be the flour! Did you spoon and level to measure? There shouldn’t be an issue with spreading here!
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Love a good cookie. Love coffee too. Not a pronounced flavor of coffee but a
distinction where you know it’s something different from your favorite chocolate chip cookie. I didn’t make it gluten free or vegan just full everything (AP flour and unsalted butter). Moist and yet crisp around the edges. It made 14 cookies using my ice cream scoop. Would need to double recipe. Too few cookies. I felt I had to ration.
Will make again. -
Awesome made them they were perfect 👍regular used all purpose flour worked great thank you!
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I just made this recipe, put oven at 375 and baked for 10 mins, didn’t refrigerate the dough, baked for 10 minutes, then let them sink on the cookie sheet and removed to cool on wax paper…soooo good! Thank you for sharing your recipe!!
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Sounds perfect! So glad you loved them.
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Can it be made with Almond flour?
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Unfortunately, that won’t work here.
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This was the perfect recipe as I thought to make coffee, chocolate chip cookies earlier today. Found this recipe and immediately went to the store. I followed the recipe to a T, but they didn’t come out as expected. They seem to fall apart, like a soft crumble not an undercooked or gooey cookie. And they have a chalky texture. Think it’s the flour I got? Generic all purpose gluten free
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Sorry they didn’t work out for you! What brand of flour did you use?
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I have made these cookies twice now. The flavour is great but mine turn out crunchy and not soft in the middle. What could I be doing wrong?
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I’d reduce the bake time or bake at 325 instead of 350.
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Can I brown the butter before?
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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!
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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.
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Thank you, Kathy! Just made my day 🙂
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