Coffee Chocolate Chip Cookies are a classic chunky chocolate chip cookie recipe with a hint of caffeine, just to make sure you’re paying attention! Everybody loves this upgrade on America’s favorite cookie.
Coffee chocolate chip cookies are the ultimate from-the-pantry treat
I have an excuse for tempting you with these indulgent coffee chocolate chip cookies…I have a drawer-full of chocolate to use or lose before we move and, you know the saying, you can’t take it with you!
This cookie recipe is based on a shortbread dough
This dough is a little softer than some of my other shortbread cookies, and the slices don’t hold their shape as sharply in the oven. They look a little more like classic chocolate chip cookies. But worry not, they still have that unmistakable melting texture of shortbread. The coffee flavor is subtle but definitely there. These get a gold star.
No two chocolate chip cookies are exactly alike. If you love yours soft and pillowy, try my Soft Batch Chocolate Chip Cookies. If you love a heartier cookie try my Soft Batch Oatmeal Chocolate Chip Cookies, and if you love things uber simple, you need to make a batch of Chipless Chocolate Chip Cookies!
Oh, and by the way, the dough itself tastes amazing, and has no eggs, so snack away.
Tips for making coffee chocolate chip cookies
- Be sure your butter is truly soft, the dough will come together better that way.
- It helps to use a sharp knife to slice the chilled log, and you can dip it into very hot water between slices to make a cleaner cut.
- If the dough crumbles, don’t worry, just form it back into shape right on the baking sheet, these don’t have to be perfect— the lumps and bumps are part of a chocolate chip cookie’s charm. The crumbling can be annoying, but you’ll forget all about it when you bite into a melt-in-your-mouth cookie with big molten chunks of dark chocolate.
- You can dispense with the slicing altogether and just scoop out small mounds of the chilled dough onto the baking sheet. These will be smaller, so watch your baking time.
These cookies are amazing eaten warm from the oven
I highly recommend eating one of two of these as soon as they emerge from your oven. I don’t care if it’s 10 minutes before dinner, or 8 in the morning. Just do it.
more chocolate chips!
- Buckwheat Cardamom Chocolate Chip Cookies
- Thin and Crispy Chocolate Chip Cookies
- Perfect Chocolate Chip Cookie Bars
- Chocolate Chip Banana Muffins
- The Chocolate Chip Cookie – 9 Ways!
- Chocolate Chip Peanut Butter Muffins
Coffee Chocolate Chip Cookies
- Set oven to 325F
- In a stand mixer or processor fitted with the dough blade, put the flour, sugar, and well softened butter. Add the vanilla to the espresso and pour in as well. Pulse until the dough starts to come together, scraping down the sides if necessary.
- Process until the dough comes completely together, then finish with a wooden spoon or spatula, folding in the chips well.
- Turn the dough onto a piece of parchment paper and form into a log shape about 10 or 12 inches long. Roll the log in the paper, smoothing the shape as you go, and twist the ends to secure.
- Refrigerate for a couple of hours until firm.
- Slice the dough into 3/8 inch rounds and bake on a silpat or parchment lined baking sheet for about 12 minutes or until set. If the dough crumbles, just reform the slice on the baking sheet, it won’t affect the cookie at all.
- Let the cookies remain on the baking sheet for a few minutes before carefully removing them to a rack. These cookies will be delicate, especially when warm.