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

Chocolate Chip Coffee Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 18 cookies
Calories: 200 kcal

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



For the Cookies

  • 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

For the Coffee Drizzle

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


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.


*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.