Coffee Cookies with Chocolate Chips Recipe
Deliciously rich coffee cookies infused with instant coffee and studded with semi-sweet chocolate chips. These cookies combine the deep flavor of coffee with warm cinnamon and a perfect balance of sweetness, resulting in a soft, slightly underbaked center with golden edges. Perfect for coffee lovers looking for a delightful homemade treat.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 tbsp Instant coffee (good quality, measured then blended)
- 2 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Ground cinnamon
Wet Ingredients
- 1 cup Unsalted butter (melted and cooled to room temperature)
- 1 cup Brown sugar (packed light brown sugar)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
Add-ins
- 1 1/2 cups Semi-sweet chocolate chips
Instructions
- Blend Coffee: Using a food processor, blend the instant coffee into a fine powder to ensure it mixes evenly into the dough.
- Prepare Dry Ingredients: In a medium bowl, sift together the flour, instant coffee powder, baking soda, baking powder, salt, and ground cinnamon. This combines and aerates the dry ingredients.
- Mix Wet Ingredients: In a large bowl, combine the cooled melted butter, brown sugar, white sugar, vanilla extract, and eggs. Mix thoroughly until smooth and creamy.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients. Using a rubber spatula, fold the mixture gently until just combined to avoid overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Preheat Oven & Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Allow the cookie dough to rest while the oven heats to help the gluten absorb the wet ingredients.
- Scoop Dough: Using a 2 oz cookie scoop, portion out the cookie dough onto the prepared sheets, placing 6 cookie dough balls per sheet. Optionally, top each dough ball with extra chocolate chips for added texture and appearance.
- Bake: Bake one cookie sheet at a time in the preheated oven for 12-14 minutes. Bake until the edges are golden and the center is still slightly underbaked for a soft texture.
- Cool: Remove the cookies from the oven and let them sit on the hot pan for 5 minutes. Then, transfer the cookies to a cooling rack to cool completely.
Notes
- Allowing the dough to rest before baking enhances texture by letting the gluten hydrate fully.
- Baking one sheet at a time ensures even heat distribution and consistent baking.
- The slightly underbaked center creates a soft, chewy cookie rather than a crisp one.
- Using room temperature eggs and cooled melted butter helps the dough blend smoothly.
- For a stronger coffee flavor, use a high-quality instant coffee powder or espresso powder.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: coffee cookies, chocolate chip cookies, coffee flavored cookies, baked cookies, homemade cookies, cinnamon cookies
