These chewy coffee cookies are flavoured with espresso powder and filled with chocolate chunks. The perfect combination of coffee and chocolate. This is a no-chill espresso chocolate chip cookie recipe and they don't require a stand mixer either!
One of my favourite treats in the entire world is a steaming mug of coffee paired with really good milk chocolate. The sweetness and the creaminess of the milk chocolate pair so well with the coffee. Whether it's a flat white, a cappuccino or even a cup of regular old instant coffee.
So why not create an espresso-flavoured cookie that is filled with chunks of Whittaker's creamy milk chocolate?
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Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Chocolate - For this recipe, I used Whittaker's creamy milk chocolate, which contains 33% cocoa.
- Flour - plain, all-purpose, standard grade or cake flour (in South Africa)
- Sugar - white sugar or caster sugar and brown sugar. The brown sugar can be substituted with white or caster sugar.
- Baking soda - gives the cookies a bit of lift and lightness
- Butter - adds to the rich flavour
- Instant Espresso powder to give the cookie its coffee flavour. This can be substituted with instant coffee that has been ground down into a finer powder.
Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
A quick note on chocolate
For this recipe, I recommend using your favourite regular eating chocolate. In New Zealand, I believe this is Whittaker's. And my favourite block is definitely the creamy milk chocolate, which has 33% cocoa.
I did use a few small pieces of the 50% cocoa dark chocolate to melt on the top of the cookies, but this is not necessary at all. For my chocolate chip cookies, I used a 50-50 mix of milk and 50% dark chocolate.
If you don't have access to Whittaker's I would still recommend milk chocolate or semi-sweet chocolate. Another great chocolate to add to these coffee cookies would be caramelised white chocolate or Caramilk!
Room Temperature Ingredients
Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.
Weighing Ingredients
Weighing Ingredients
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only.
However, I have activated the grams-to-cup conversions on the recipe card. Simply click on "cups" underneath the ingredient list. For these conversions, cups are equal to 236mL/8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
How to Make Coffee Cookies
Step 1
Preheat the oven to 190°C/375F, or 170°C fans forced. Line two baking sheets with baking paper or silicon mats. If using chocolate bars, chop the chocolate using a chef's or santoku knife.
TIP - If using granular instant coffee, grind down the coffee using a mortar and pestle, blender or spice grinder.
TIP - Crinkling the baking paper into a ball before placing it onto a baking sheet sometimes helps to keep the paper in place once the rigidness has been removed.
Step 2
Partially cream the softened (but not melted) butter in a large mixing bowl using a spoon.
Step 3
Add in the sugar and cream by hand using a spoon or whisk for 2 to 3 minutes.
Step 4
Add in the egg, vanilla and espresso powder. Beat together with a spoon or whisk until well combined, this will take about 2 to 3 minutes.
Step 5
Add in the flour, baking soda and salt. Mix through until most of the flour has been mixed into the wet ingredients.
Step 6
Toss in the chocolate and mix through. Then knead the biscuit dough by hand a few times to make sure all the ingredients are well combined.
TIP - keep aside around 1-2 chunks of chocolate to dot on the top of the cookies if want nice big chocolatey pools. The darker chocolate works the best for this!
Step 7
Using a cookie or ice cream scoop, scoop out portions of cookies and place them on the baking sheet about 3 inches or 7cm apart. Alternatively, roll out balls of dough about 3cm or just over an inch in diameter. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet before lifting them onto a cooling rack to cool completely.
TIP - If you have kept aside some chocolate chunks, dot the tops of the cookie dough balls before baking.
TIP -I typically bake about 3-4 cookies on a sheet that is 9"x13" big.
TIP - The cookies will spread out and need a decent amount of space so that they don't touch.
TIP - If you want nice round cookies, use a cookie cutter or bowl about an inch bigger than the cookie, place it over the cookie and scoot the cookie into a circle.
Pro Tips for this Recipe
Ovens
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F, or the gas mark by 1.
For best baking results invest in an oven thermometer, as the temperature dials on the oven may not be accurate.
Bakeware
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
Storage and Freezing
These cookies can be stored in an airtight container for up to a week.
The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, preheat the oven to 190°C/375F, and bake for 10-15 minutes.
Espresso Chocolate Chip Cookies FAQ
This recipe makes 12 cookies and uses a tablespoon or 3 teaspoons of espresso powder to flavour the cookies.
These coffee cookies are cookies that have been flavoured with espresso powder and filled with chocolate chips.
Yes! You can add about 50 grams of chopped walnuts or pecans to this recipe for a little extra added crunch. If using walnuts, remove the skins to reduce potential bitterness in the cookie.
Yes, simply replace the brown sugar with granulated or caster sugar.
I recommend freezing the coffee chocolate chip cookie dough in individual portions. And then baking them from frozen when the need for a warm chocolate chip cookie strikes. To bake from frozen, preheat the oven to 190°C/375F, and bake for 10-15 minutes.
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📖 Recipe
Coffee Cookies
Ingredients
- 150 grams chocolate
- 113 grams butter
- 100 grams white sugar
- 25 grams brown sugar
- 1 teaspoon vanilla
- 1 tablespoon espresso powder
- 1 egg large
- ½ teaspoons baking soda
- ¼ teaspoon salt
- 160 grams flour
Instructions
- Preheat the oven to 190°C/375F, or 170°C fans forced. Line two baking sheets with baking paper or silicon mats. If using chocolate bars, chop the chocolate using a chef's or santoku knife.
- Partially cream the softened (but not melted) butter in a large mixing bowl using a spoon.113 grams butter
- Add in the sugar and cream by hand using a spoon or whisk for 2 to 3 minutes.100 grams white sugar, 25 grams brown sugar
- Add in the egg, vanilla and espresso powder. Beat together with a spoon or whisk until well combined, this will take about 2 to 3 minutes.1 teaspoon vanilla, 1 egg, 1 tablespoon espresso powder
- Add in the flour, baking soda and salt. Mix through until most of the flour has been mixed into the wet ingredients.½ teaspoons baking soda, ¼ teaspoon salt, 160 grams flour
- Toss in the chocolate and mix through. Then knead the biscuit dough by hand a few times to make sure all the ingredients are well combined.150 grams chocolate
- Using a cookie or ice cream scoop, scoop out portions of cookies and place them on the baking sheet about 3 inches or 7cm apart. Alternatively, roll out balls of dough about 3cm or just over an inch in diameter. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet before lifting them onto a cooling rack to cool completely.
Notes
Storage
These cookies can be stored in an airtight container for up to a week. The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, preheat the oven to 190°C/375F, and bake for 10-15 minutes.Nutrition
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed.. If scaling the recipe remember to scale your cook and bakeware accordingly.
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