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.

Looking for more cookie recipes? Check out my Peanut Butter M&M Cookies, Chocolate Crinkle Cookies, and my Melting Moments (Butter Cookies).

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, their measurements, 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

These Chocolate Chip Coffee Cookies are:

  • super quick and easy to make
  • deliciously thick, soft, and chewy
  • infused with coffee
  • loaded with chocolate chips
  • drizzled with a sweet coffee glaze

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.

Tried this recipe?

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 #simplybakeblog. I’d love to see!

Chocolate Chip Coffee Cookies
Chocolate Chip Coffee Cookies

More coffee recipes to try!

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

let’s make
A stack of Chocolate Chip Coffee Cookies with one cookie leaning up against the stack.

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!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 18 cookies

Ingredients

For the Cookies

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cornflour/cornstarch
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, melted
  • ½ cup (100g) caster/granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 large egg
  • 4 tablespoons instant coffee granules*
  • 1 cup (175g) chocolate chips

For the Coffee Drizzle

  • ½ cup (62g) icing/powdered sugar
  • ½ teaspoon instant coffee granules
  • 1 tablespoon water

Instructions

For the Cookies

  • 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 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 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.

For the Coffee Drizzle

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

Video

Recipe 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.

Nutrition Information:

Serving: 1cookieCalories: 201kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 24mgSodium: 99mgFiber: 1gSugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

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80 Comments

  1. Hi Marsha, I tried this recipe, but my dough looks too dry, and it can’t expand in oven. Any advice? I use my fresh, house-blend coffee beans.

    Reply

    1. Here’s a few instant coffees I recommend!

      Nescafe Original, Nescafe Gold, and Nescafe Azera / Douwe Egberts Rich Roast / Maxwell House Rich Blend.

      Reply

  3. Just baked off a batch of these and tested them out on my wife’s co-workers, they are my guinea pigs, They were a huge hit, really great flavor and texture. I skipped off the drizzle this time but will probably do it for the next batch. Thank you

    Reply

    1. Fresh ground coffee requires some sort of brewing process to extract its flavour, so I wouldn’t recommend it in baking. Instant coffee, on the other hand, is designed to dissolve and release all the flavour, making it perfect for baked goods. Just be sure to pick a high quality instant coffee that you enjoy drinking 🙂

      Reply

  6. I came across this recipe of yours this morning and since I had all of the ingredients, I made them. Absolutely delicious and incredibly easy to make too. I loved that the butter was melted first and then no chilling was required either so that in less than an hour these cookies were finished! The finishing touch of the simple coffee glaze makes them look quite elegant too. I think they will be lovely included in cookie platters for Christmas. Thank you so much for posting this perfect recipe.

    Reply

  7. I added some vanilla extract and the cookie turn a bit bitter this time. Is adding this extra ingredient made it bitter? How would i adjust the dough

    Reply

  9. Hello, the brother here!
    As you’re too busy, and can’t always make these delicious cookies for me anymore, I decided to try and bake them myself… bear in mind that I have never baked anything before! So things could of gone horribly wrong.
    But after about 3 hours, my cookies was done! And they tasted gorgeous! I’ll definitely be baking more of these in the future. And probably some more things from your blog too.

    Keep up the good work sis!

    (The instructions was easy enough to follow, but as it was my first time baking, I may of made a few mistakes 😛 hence why it took me so long.)

    Reply

    1. Hi Ana! Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Instead of cornflour, you may use arrowroot, or instant pudding mix.

      Reply

      1. Just stopped by again to say I’ve made this a few days ago and it is the BEST cookie recipe I’ve ever done – and I’ve done a lot! I promise this won’t be the last time I’m making your cookies, Marsha. Thank you so much for sharing. <3 I've found my forever favorite!

        Reply

  11. Hi Marsha, I love the blog! And I love coffee.. I was wondering is the oven temperature fan assisted or no? Thank you!

    Reply

  12. Wow. Just wow. Love the name, love the pics. Since it’s Monday, I think I’m gonna need like one dozen of these chocolate chip coffee cookies, Marsha. 😉 It’s pretty cool that the idea for these came from your brother. 🙂 Family is good that way–requesting us bakers for custom goodies. Hehe. Have an awesome Monday & thanks for sharing such an amazing recipe. 🙂

    Reply

  21. Coffee and chocolate is such a delicious combination, why I never thought to use that in a cookie beats me! Thank God I have you to think of these things for me! These cookies look delicious and that drizzle is to die for!! SO YUMM! Cheers, Marsha!

    Reply

  28. my beau doesn’t like coffee, but he loves chocolate chip cookies! i’m a coffee addict, so we’d both love these cookies, with extra glaze for me. 🙂

    Reply