These Coffee Chocolate Chip Cookies are soft, chewy and so addicting. They pack a ton of flavor with notes of coffee, chocolate chunks, and flaky sea salt. These cookies are delicious year round, but a must have for the Christmas Cookie platter. Plus, they're so easy to make with no chilling required.
We all know coffee and cookies are delicious together, but how about a coffee chocolate chip cookie? The results are absolutely amazing with a big trip to flavor town. Trust me!
I had to remove these cookies from my countertop because I couldn't stop snacking on them all day. I'd look at them and immediately I'm eating another one.
These are great for the holiday cookie platter, and it brings some uniqueness. For more must have Holiday cookie recipes, try these Snickerdoodle Cookie Bars, Pistachio Chocolate Chip Cookies, Browned Butter Pecan Cookies and Sprinkle Sugar Cookies Recipe.
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Why You'll Love These Cookies:
- Easy to Make. These cookies are really simple to make with step by step instructions.
- A Holiday Favorite. These aren't your traditional Christmas Cookie, but they will quickly become a favorite.
- Quick. These cookies are fast with no chilling required.
- Big on Taste and Texture. Soft and chewy meets sweetness, paired with a slight bitterness from the coffee and chocolate and they're topped with flaky sea salt.
Looking for more Easy Holiday Treats? Try these Marshmallow Fluff Rice Krispies, Mint Chocolate Fudge, and Biscoff Truffles.
Ingredients:
Instant Coffee: Dissolved in warm water and added to the cookie batter. It adds just the perfect amount of coffee flavor.
Chocolate Chunks: I used dark chocolate chunks for a bit of bitterness. The chunks are a few times larger than chocolate chips, so it adds a lot of chocolate into the cookies, which I love.
Sugar and Butter: A combination of brown sugar and granulated sugar is used for sweetness, with a heavier amount of brown sugar, which creates a more flat and chewy cookie. The sugars cream together with the butter, to make the cookies rise with a good texture.
All Purpose Flour: A versatile flour, great for cookie baking. I like to use unbleached flour, preferably King Arthur brand or Kirkland's Signature Organic Flour from Costco.
Baking Powder and Baking Soda: Both used for rising, but more baking soda is added to these cookies to bring in a chewier texture.
Flaky Sea Salt: A must have addition for topping to balance flavors in these cookies. I prefer to use the big flakes, like Maldon's sea salt.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
- The dark chocolate chunks can be substituted with milk chocolate, dark chocolate, or semi-sweet chocolate chips. I really like the chunks if you can find them because they make the cookies really chocolate filled.
- Unsalted butter can be used instead of salted butter, but I recommend adding ½ teaspoon of extra salt to the dry ingredients.
For more Chocolate Chip Cookies, try these Pumpkin White Chocolate Chip Cookies, Marshmallow Chocolate Chip Cookies and Butterscotch Chocolate Chip Cookies.
How to Make Chocolate Chip Coffee Cookies:
Step 1: Preheat the oven to 350 degrees. In a small bowl, stir together the instant coffee with warm water. Set aside.
Step 2: In a large bowl, whisk the flour, ¾ teaspoon salt, baking powder and baking soda until combined.
Step 3: In a stand mixer bowl with beater attachment, (or large bowl with hand mixer), combine softened butter with brown sugar and granulated sugar. Mix on medium low speed for 2 minutes until light and fluffy.
Step 4: Add in vanilla extract and egg and blend on medium low for 60 seconds, then pour in coffee and blend for 30 seconds, scraping down the bowl as needed.
Step 5: Pour in dry ingredients and blend on low just until combined.
Step 6: Mix in the chocolate chips into the batter and combine. Line two cookie sheets with parchment paper and scoop 1 tablespoon size balls onto the cookie sheets. The dough should make between 20-24 cookies.
Step 7: Try to spread the cookies out a bit because they do flatten while baking. Top each cookie ball with a bit of flaky sea salt. Bake for 12-14 minutes.
Step 8: Remove from the oven. If odd shaped, place a cup rim over the top and run in circular motion to make more circular. Allow to cool for a few minutes, then serve and enjoy.
Expert Tips:
- Make sure the butter is softened to room temperature. It helps create more air bubbles with the sugar and creates a much better cookie.
- The dough is a bit sticky, but the batter doesn't have to be in perfect balls. Just dollop it onto the cookie sheet. If it's too sticky, you can refrigerate for 30 minutes prior to baking.
- Don't over bake or they will get too crispy and hard.
Pair these Coffee Cookies with a Coffee with Pumpkin Cold Foam or an Iced Honey Oat Milk Latte.
Recipe FAQs:
Yes! Mix a few tablespoons into warm water and add a ton of flavor into cookies.
To store the cookies, allow them to come to room temperature, then bag up in a Ziplock bag or a sealed container.
More Cookie Recipes You'll Love:
If you tried this Coffee Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Coffee Chocolate Chip Cookies
- Total Time: 40 minutes
- Yield: 20-24 cookies 1x
Description
These Coffee Chocolate Chip Cookies are soft, chewy and so addicting. They pack a ton of flavor with notes of coffee, chocolate chunks, and flaky sea salt.
Ingredients
- 2 tablespoons instant coffee
- 2 tablespoons warm water
- 1 and ½ cups all purpose flour
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) salted butter, softened to room temperature
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate chunks or chips
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350 degrees. In a small bowl, stir together 2 tablespoons of instant coffee with 2 tablespoons of warm water. Set aside.
- In a large bowl, whisk the flour, ¾ teaspoon salt, baking powder and baking soda until combined.
- In a stand mixer bowl with beater attachment, (or large bowl with hand mixer), combine softened butter with brown and granulated sugar. Mix on medium low speed for 2 minutes until light and fluffy.
- Add in vanilla extract and egg and blend on medium low for 60 seconds, then pour in coffee and blend for 30 seconds.
- Pour in dry ingredients and blend on low just until combined.
- Mix in the chocolate chips into the batter and combine. Line two cookie sheets with parchment paper and scoop 1 tablespoon size balls onto the cookie sheets.
- Try to spread the cookies out a bit because they do flatten while baking. Top each cookie ball with a bit of flaky sea salt. Bake for 12-14 minutes.
- Remove from the oven. If odd shaped, place a cup rim over the top and run in circular motion to make more circular. Allow to cool for a few minutes, then serve and enjoy.
Notes
- Make sure the butter is softened to room temperature. It helps create more air bubbles with the sugar and creates a much better cookie.
- The dough is a bit sticky, but the batter doesn't have to be in perfect balls. Just dollop it onto the cookie sheet.
- Don't over bake or they will get too crispy and hard.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: cookies
- Method: bake
- Cuisine: American
George
The flavors in these are so yummy, especially with the chocolate chunks. I love pairing one of these cookies with a latte.
Tara Smithson
Thank you and I agree! The best match up!