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Chocolate Chip Coffee Cookies

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

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.

Chocolate Chip Coffee Cookies
Chocolate Chip Coffee Cookies

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
  • Cornflour/cornstarch
  • Salt
  • 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
  • Water

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.

Chocolate Chip Coffee Cookies
Chocolate Chip Coffee Cookies

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!

Chocolate Chip Coffee Cookies
Chocolate Chip Coffee Cookies

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Originally Published: February, 2016 | Updated: August, 2018

A stack of Chocolate Chip Coffee Cookies with one cookie leaning up against the stack.

Chocolate Chip Coffee Cookies

Yield: 18 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously soft, thick and chewy coffee-infused cookies that are loaded with chocolate chips, and topped with a sweet coffee drizzle!

Ingredients

For the Cookies

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) caster/granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 4 tablespoons instant coffee granules*
  • 1 cup (175g) chocolate chips

For the Coffee Drizzle

  • 1/2 cup (62g) icing/powdered sugar
  • 1/2 teaspoon instant coffee granules
  • 1 tablespoon water

Instructions

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.
  3. Whisk together the melted butter and sugars until combined. Add the egg and mix until combined.
  4. 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.
  5. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  6. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
  7. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

For the Coffee Drizzle

  1. Whisk together the icing sugar, coffee granules, and water until smooth and combined. Drizzle over the cooled cookies.

Notes

*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.

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Nutrition Information:
Yield: 18 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 201Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 99mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Allyson

Sunday 25th of April 2021

Hi, I just finished baking them! They were delicious! But they didn’t flatten at all, they stayed their shape as a ball haha! I weighed my ingredients but it seems that there’s a lot of dry ingredients in the dough. Is it possible to make this recipe without cornstarch and baking powder? Thanks!

Anne

Friday 4th of December 2020

Hello :) I was wondering if it was possible to use an espresso shot (extracted coffee) instead of instant coffee? If so, any recommend amount, as this would be in liquid form. Thanks!

Charlotte

Thursday 30th of July 2020

Hi, my cookie dough has turned out sticky so I can't roll them into any shape. I did add vanilla essence as the dough tasted so bitter. What should I add to counteract this? Thank you. I'll use less coffee next time and omit the vanilla essence!

Marsha

Friday 31st of July 2020

If the dough is too sticky to roll, add flour (a little at a time), until it becomes more manageable.

sharon

Sunday 14th of June 2020

What brand coffee powder do u use? I only have Nescafé.

Marsha

Sunday 14th of June 2020

I like and use Nescafe (Original, Gold Blend, Azera), Kenco, Douwe Egberts, and L'OR Classique. I'll use either of these depending on which one I have at the time. Enjoy!

Kirsten

Thursday 28th of May 2020

Hello from South Africa! I have been looking for a coffee cookie recipe where coffee truly is a strong flavour, not hidden away, and this is that recipe. These cookies are absolutely incredible! The coffee really comes through beautifully, and the glaze is wonderful. This got thumbs up from my family, thank you! I will definitely be passing this recipe on! -Kirsten :)

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