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
Ingredients
Instructions
- 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.
Nutrition
I was wary when it had no eggs or leavening – but they were delicious! Will definitely make them away. Could not really taste the coffee – just knew there was some flavor back there – next time I will use the suggested added coffee
I’m so glad you liked them, Louise, it’s always hard to strike a balance with flavors, everyone perceives them differently. I am a coffee lover, so for me, the more coffee flavor the better!
You don’t need to justify your cookie ingredients….it’s your blog and you’re sharing. Readers can try the recipe or not. But, I bet the person who complains about too much butter would probably like this recipe :Chicken Pot Pie…chicken from a store rotisserie chicken, a bag of frozen mixed veggies, a can of cream of chicken soup, canned biscuits….bake at 350 degrees for a half hour! No butter here! lol
You have a great blog with outstanding photography of great food…
These cookies look just amazing! I only have one word to describe how I’m sure they taste YYUUUMMM!!!!
I’ve been a bit MIA, and am just now catching up on blogs. First, LOVE the new blog design. Secondly– why do people feel a need to judge the calorie content of your recipes? Really? I don’t eat cookies and heavy cream every single day. You don’t owe anyone an apology or excuse. The joy of being a food blogger is making what strikes your fancy! I give most of my baked goods away, but I do taste everything I make. How you come up with daily recipes still boggles my mind. Your recipes are so diverse. Keep being YOU, and don’t worry about the rare naysayers. So there! I want these cookies, and I’ll eat them without any apologies to anyone.
Thanks, Debby. It is a hard line to tread, isn’t it? I enjoy sharing all kinds of foods, most of it healthy, some of it a little less so. but I think it’s the variety that keeps it interesting 😉
How do you think this would work with half whole wheat flour?
I think it would be wonderful! I like adding whole wheat into cookies, and I have made chocolate chip cookies with buckwheat flour, too —
https://theviewfromgreatisland.com/2012/09/buckwheat-chocolate-chip-cookies.html
Oh for heavens sakes…now why did you do that? I am so longing for these cookies and have avoided all cookies for weeks…weeks!! Guess since I have the ingredients, I just need to do this. And I might add, when moving you can take all chocolate with you because that is just the way it is!! 😉
a little bit of espresso takes chocolate a long way–these cookies look and sound magnificent!
I agree…I would love to indulge in one of these beautiful looking cookies right bout now. I can’t imagine life without butter!
I say everything in moderation. One cookie will never fatten anyone. I prefer home-baked and home-cooked meals as you can control the ingredients.
Chocolate and espresso, sold!
I’m completely with you on eating whole “real” foods, but leaving space for indulgence every so often. Whats life without a carefree treat now and then?