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–+ servings
Cookie, leaning against milk, with a bite out of it.
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4.50 from 10 votes

Coffee Cookies

These coffee cookies will put a little pep in your step! Rich, chewy, and full of chocolate in every bite.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookies & Bars
Cuisine: American
Servings: 36
Author: Rachel Gurk

Ingredients

  • 3 tablespoons espresso powder or instant coffee granules
  • 1 tablespoon hot water
  • 1 cup unsalted butter, softened (2 sticks)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups chocolate chips, additional if desired

Instructions

  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • In a small bowl, dissolve the instant coffee granules or espresso powder in 1 tablespoon of hot water. Set in fridge to cool.
    3 tablespoons espresso powder or instant coffee granules, 1 tablespoon hot water
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
    1 cup unsalted butter, softened, ½ cup granulated sugar, ½ cup packed brown sugar
  • Beat in the egg until well combined. Add the dissolved coffee and mix until incorporated.
    1 large egg
  • On top of the wet ingredients, add flour, cornstarch, baking powder, and salt. Gently mix together the dry ingredients before stirring into the wet ingredients. Stir until combined. Dough will be quite stiff.
    2 ¼ cups all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon salt
  • Fold in the chocolate chips.
    2 cups chocolate chips, additional if desired
  • Drop rounded tablespoons (1 ½ tablespoon scoop) of dough onto the prepared baking sheets, spacing them about 2 inches apart. For perfectly round cookies, lightly shape the dough into balls. If desired, top with a few extra chocolate chips for a picture perfect appearance.
  • Bake cookies on the middle rack for 12 minutes or cookies are firm and the edges are lightly golden.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: After the cookies have cooled completely, store them in an airtight container at room temperature for up to a week. They can be frozen for up to 3 months. To serve, thaw frozen cookies at room temperature or warm them briefly in the microwave, just a few seconds.
  • Possible variations: Substitute milk chocolate or white chocolate chips. Coarsely chopped chocolate bars or chocolate-covered espresso beans could be used instead of chocolate chips. Drizzle the tops of the cookies with melted chocolate, if desired. 
  • Recipe has been completely revised and retested 9/2024. Originally published as Coffee Cookies with Clove.

Nutrition

Serving: 1cookie | Calories: 158kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 27mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 170IU | Calcium: 16mg | Iron: 1mg

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