Coffee Cookies - 1989Design

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coffee cookies are a quick and easy cookie recipe that’s sure to be a coffee lover’s favorite because it’s packed with instant espresso and chocolate. sweet, chewy and delicious!

Reading: Best coffee cookies

I love coffee. I think it’s because I was allowed to drink coffee at a young age. I’m talking about early like before I could walk kind of age. My mom loves to tell the story of how my grandmother would dip a piece of cookie into my coffee and I would beg for more. that was probably before all the coffee stunted your growth saying.

I also grew up watching my dad drink copious amounts of coffee every day and now that I’m older, I still don’t quite understand his love for instant coffee. but to say that my love for coffee is honest would be a fact. That being said, anytime I see an opportunity to add coffee to a recipe then I certainly will.

Today I’m going to share with you my recipe for coffee cookies. that’s right… coffee and cookies together. This recipe is very quick and easy with few ingredients, most of which you probably already have in your kitchen. this recipe also uses instant espresso (hi dad!) which you mix with warm water while making the recipe.

I love the combination of coffee and chocolate because the coffee seems to intensify the flavor of the chocolate. Speaking of chocolate, I only added ¼ cup of semi-sweet chocolate chips, because I wanted a simpler cookie, but I could add more chocolate and even some chopped nuts, too. I warn you that when you bake these cookies your house will smell great and I know that’s what usually happens when you make homemade cookies anyway, but these cookies will fill your house with the aroma of freshly brewed sweet coffee.

I’m not even kidding… these coffee cookies smell amazing!

what are the ingredients in this coffee cookie recipe?

all purpose flour
baking soda
salt
instant espresso
granulated sugar
butter
egg
vanilla extract
chocolate chips

how to make coffee cookies:

Start this recipe by preheating the oven to 350 degrees f. and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and set aside.

In a small bowl, mix the instant espresso powder and warm water until the instant espresso is completely dissolved.

Using a stand mixer or hand mixer on low speed, beat together the sugar, butter, egg, and vanilla extract until fully combined. add the coffee mixture followed by the flour mixture until just combined.

Turn the mixture off and gently fold in the chocolate chips or chopped chocolate and pour the cookie dough onto the prepared baking sheet, into 1 heaping tablespoon of cookie dough, spaced at least 1 inch apart.

Place in oven and allow cookies to bake 10 to 12 minutes, until edges are set and cookies are soft and puffed. remove cookies from oven and allow to cool 5 minutes on cookie sheet before removing. serve cookies warm or after they have cooled completely.

tips for making the best coffee cookie:

use semisweet chocolate chips or a bit from a chopped chocolate bar. if you use the chopped chocolate, it will melt and make the cookie chewy and soft.
be careful not to overbake these cookies. They’ll be soft once they’re out of the oven, but they’ll get chewy as they cool.
The cookie dough will be soft and that’s completely normal. if you find the dough is too soft to scoop, simply place it in the fridge for a few minutes before scooping it out to bake.
These cookies can also be frozen and baked later.