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!
Chocolate Chip Coffee Cookies
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! ♥
These cookies received rave reviews, and are my most requested cookie recipe to date to be made over and over again. I hope you and your family will love them just as much.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- 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
How to make Chocolate Chip Coffee Cookies
To make these cookies, start by whisking 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 mix until combined.
Dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, then add to the wet ingredients, 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 a baking tray lined with parchment paper or a silicone mat. 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.
For the coffee glaze, whisk together the icing sugar, coffee granules, and water until smooth and combined. Drizzle over the cooled cookies.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
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!
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Originally Published: February, 2016 | Updated: August, 2018