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.
Looking for more cookie recipes? Check out my Peanut Butter M&M Cookies, Chocolate Crinkle Cookies, and my Melting Moments (Butter 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.
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!
More coffee recipes to try!
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Originally Published: February, 2016 | Updated: August, 2018
Chocolate Chip Coffee 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
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was a fail for me. The dough was really dry. The balls did not spread out and when they were thoroughly cooled, they turned rock hard!
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!
This recipe is a keeper! It’s easy to make and the cookies are delicious,soft, infused with coffee and chocolate flavours, a must-try for coffee and chocolate lovers!! Thank you so much Marsha 🙂
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!
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!
If the dough is too sticky to roll, add flour (a little at a time), until it becomes more manageable.
What brand coffee powder do u use? I only have Nescafé.
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!
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 🙂
do you know how I would be able to make these into 12 cookies instead of 18??
Just finished making these and I just HAD TO comment. HOLY MOLY THEY ARE SO DELICIOUS! So so easy to make too! Very excited to have stumbled across this recipe! I was on the hunt for an instant coffee recipe because I was trying that whipped coffee thing everyone is obsessed with right now, but was not a fan, so I had a ton of extra instant coffee with no idea what to do with it. So THANK YOU SO MUCH! I plan on making these often!
I’ve literally never left a comment on any online recipe before, and that’s how I’ve been cooking and baking for almost 4 years- that is how much I love these cookies. Like this is going in the family recipe tin. The first batch went so fast, made more for my mom to bring to her work and everyone loved them. Also these are so easy to make. Cookies I don’t have to let chill an hour before I can bake them? Hell yeah! I don’t need to wait for my butter to soften to cream the sugar? HELL YEAH. I added just a dash of vanilla to the batter and icing but only because my instant coffee is a little bitter and on the strong side. Perfect taste, perfectly soft and chewy, just, love it. Anyway can’t wait to try more of your recipes!
Hey Marsha! I’ve made these cookies a couple times, and idk what I’m doing wrong but they turn out so dry every time. Would it be ok to add milk or something?
Hi Eva! There are a couple of reasons why these cookies may have become dry. Either the cookies were baked for too long, or too much flour was added to the dough. If you didn’t already, I always recommend weighing your ingredients out instead of using cups. If you do happen to add a little milk to the dough, don’t add too much otherwise the cookies may spread out more.
To get soft and chewy cookies, the idea is to underbake them slightly. The cookies should be baked only until the edges are slightly golden but still very soft. Don’t worry if they look too soft, they will firm up as they cool. If you let the cookies bake until they are firm then they will become dry.
These cookies look delicious. I’m wanting to use Starbucks vitas. They are quite small but I think the coffee is extra strong. Are you familiar with these? Any ideas on using them or just experiment?
Hi Lisa, they should work just fine. If they’re extra strong, maybe you could use less, or try as it is. I’ve also used instant coffee sachets in this recipe with good results. Enjoy!
Hi Marsha. I’m going to try this tomorrow. What if i want to triple the quantity, should i triple every thing in the ingredients. Thanks.
Yes, you can triple the ingredients, or you can make the cookies three times – it’s entirely up to you how to go about this. Enjoy!
Hi Marsha. I’m going to try this tomorrow. I love coffee but never thought about it in cookies. Do you cream the sugar and butter or just mix them? Thank you. Debbie.
Hi Debbie! The butter is melted, so I just mix the two together. Enjoy! 🙂