These easy, homemade, 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?
Why You Will Love these Coffee Cookies
- These cookies combine the classic flavour of chocolate and coffee. IMO, nothing beats eating some milk chocolate with a cup of coffee...and this cookie is all of those things rolled into one.
- This is a no-chill recipe that can be made without using any special equipment.
- But you can also keep a batch of portioned and frozen cookies in the freezer...and then just bake them up as per the baking instructions for a warm cookie delight when the mood hits you!
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Flour - I use standard-grade flour, which is also known as plain, all-purpose flour..
Sugar - I like using a combo of brown and white sugar for these cookies, however, the brown sugar can be replaced with white sugar.
Instant espresso powder gives this cookie its coffee flavour. However, if you don't have espresso powder on hand, simply grind down some instant coffee granules into a finer powder. Both work out really great for these cookies!
Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
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.
Chocolate chips or chunks: 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!
I prefer chopping up a chocolate bar/block for cookies because I feel that they taste better (specifically for cookies) and don't have the stabilising ingredients of chocolate chips which allow them to become melty and gooey. However, If you prefer chocolate chips, then use chocolate chips.
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 low heat for a minute or two swirling every 10-15 seconds.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
How to Make Coffee Cookies
Step 1 - Preheat and Prep
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 bread 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 Butter
Partially cream the softened (but not melted) butter in a large mixing bowl using a spoon.
Step 3 - Add the Sugars
Add in the sugar and cream by hand using a spoon or whisk for 2 to 3 minutes.
Step 4 - Add the Eggs, Vanilla and Coffee
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 the Dry Ingredients
Add in the flour, baking soda and salt. Mix through until most of the flour has been mixed into the wet ingredients.
Step 6 - Time for Chocolate!
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 best for this!
Step 7 - Portion and Bake
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 & Air-Fryers
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.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
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. Baked cookies can be individually wrapped and frozen for up to 2 months. Bring to room temperature before serving.
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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- 150 grams chocolate (dark/milk)
- 113 grams butter
- 100 grams white granulated sugar (caster/granulated)
- 25 grams light brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 1 egg large
- ½ teaspoons baking soda
- ¼ teaspoon salt
- 160 grams plain flour (all-purpose/standard grade)
- 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 bread 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 granulated sugar, 25 grams light 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 extract, 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 plain 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.
StorageThese 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 information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.