Chocolate Chip Coffee Cookies – Deliciously soft, thick and chewy coffee-infused cookies that are loaded with chocolate chips, and topped with a sweet coffee drizzle!
The brilliant idea for these coffee cookies came from my brother, Murray. He loves his coffee and requested I make chocolate chip coffee cookies! So I figured out ways to incorporate instant coffee granules into a cookie recipe, and settled on a few ways.
I incorporated 2 tablespoons of coffee granules into the dry ingredients, then added an extra 2 tablespoons of coffee granules into the wet ingredients to give these cookies an extra kick of flavour. I also topped them off with a gorgeous coffee drizzle.
Approved by my brother, and the rest of my coffee-loving family! ♥
Ingredients for Chocolate Chip Coffee Cookies:
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Instant coffee granules: Use your favourite coffee that you absolutely love to drink!
- Unsalted butter
- Caster/granulated sugar
- Brown sugar
- Large egg
- Chocolate chips: You can use milk, dark or semi-sweet.
For the coffee glaze, you’ll need:
- Icing/powdered sugar
- Instant coffee granules
These cookies are deliciously soft and chewy, incredibly thick, and bursting with coffee flavour. The coffee drizzle takes these cookies to the next level.
Coffee and cookie lover? These chocolate chip coffee cookies are the ones to satisfy your coffee craving in cookie form. It doesn’t get any better than that!
Scroll down for the FULL printable recipe. 🙂
This is a super quick and easy cookie recipe that requires no chilling time. You simply combine the dry ingredients, and the wet ingredients together, scoop the dough up onto a baking tray, and bake for 10 – 12 minutes.
These cookies are very soft once out of the oven, but they will continue to cook whilst left to cool on the baking tray, and firm up when cooled completely. Under-baking cookies is what makes them extra soft, and chewy!
These cookies received rave reviews from my coffee-loving family, and are my most requested cookie recipe to be made over and over again. I hope you and your family will love them just as much. 🙂
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
More coffee recipes to try next!
Post originally published in February 2016. Recipe and photos updated in August 2018.
Deliciously soft, thick and chewy coffee-infused cookies that are loaded with chocolate chips, and topped with a sweet coffee drizzle!
- 2 cups plain/all-purpose flour 250g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 115g, melted
- 1/2 cup caster/granulated sugar 100g
- 1/4 cup light brown sugar 50g
- 1 large egg
- 4 tablespoons instant coffee granules*
- 1 cup chocolate chips 175g
- 1/2 cup icing/powdered sugar 62g
- 1/2 teaspoon instant coffee granules
- 1 tablespoon water
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
Whisk together the flour, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.
Whisk together the melted butter and sugars until combined. Add the egg, and remaining coffee granules, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Whisk together the icing sugar, coffee granules, and water until smooth and combined. Drizzle over the cooled cookies.
*Use a coffee you absolutely love to drink! The taste is everything in this recipe. If you'd like a weaker coffee taste, skip the 2 tablespoons of coffee in the dry ingredients.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
The calories are an estimate only.