If coffee is your love language, it’s about time you indulge in the rich and irresistible taste of these soft and chewy Coffee Cookies! Each bite is loaded with luxurious dark chocolate and buzzy espresso, providing a decadent, caffeinated treat that will satisfy your sweet cravings AND chase off the 3 o’clock slump.
Jump to:
⭐ Why You’ll Love This Recipe
I don’t know about you, but I’m a real fan of mashing up my love of sweet desserts with the smooth, bracing bite of coffee. Between my hot chocolate coffee (preferably served with homemade marshmallows), chocolate-glazed espresso donuts, and chocolate hazelnut coffee milkshake, it’s pretty clear: I’m usually jonesin’ for some java.
If you’re in the same caffeinated camp of coffee lovers, I’m happy to announce the newest addition to my baking repertoire: mocha-inspired Coffee Cookies! These chewy chocolate espresso cookies are loaded to the brim with mocha flavor, plus they are studded with rich, melty chunks of dark chocolate. In short, they’re pure magic.
Aside from being a delectable dupe for your favorite coffee shop drink, this chocolatey coffee cookies recipe is also:
- Quick & Easy - You only need about 15 minutes of active time to make the dough and scoop it out. Best of all, you don’t even have to get out your stand mixer! In other words, this espresso cookie recipe is the mid-week treat you’ve been looking for.
- Made With Just 10 Simple Ingredients - Most of which you probably already have in the pantry. Don’t you love when that happens?
- Make Ahead-Friendly - While you need to give them at least an hour’s rest in the fridge for optimal texture, you can also feel free to freeze the dough balls for future warm-from-the-oven treats whenever the craving strikes. What’s better than fresh cookies on demand?!? Nothing, that’s what.
🍴Ingredients
As promised, these mocha chocolate chip cookies are made with primarily pantry staples. Here’s what you’ll need:
- Cocoa Powder - I prefer using Dutch-processed cocoa powder, which is less bitter than other varieties. That said, you’re welcome to swap in equal amounts of regular cocoa powder, black cocoa powder, or raw cacao powder instead.
- Espresso Powder - I always keep a bottle of instant espresso powder in the pantry because it makes chocolate-flavored desserts taste extra chocolatey. Feel free to swap in instant coffee powder, or use a decaf version if needed.
- Unsalted Butter - As a pro baker, I almost always default to using unsalted butter so I have precise control over the final flavor of my goodies. Feel free to swap in salted butter, but cut back the kosher salt by about half.
- Vanilla Extract - For rich, warm depth. Feel free to use an equal amount of vanilla powder or vanilla paste, or half as much ground vanilla bean.
- Dark Chocolate - While you’re welcome to swap in regular chocolate chunks or chocolate chips, I prefer the rough chunks of a chopped chocolate bar here. Opt for 70% cocoa or higher for the most decadent experience.
- Flaky Sea Salt - For adding a bit of crunch and sparkle on top of the cookies, plus a refined salty-sweet flavor profile that I can’t get enough of. Optional, but delectable.
See the recipe card for full information on ingredients and quantities.
⏲️ Substitutions & Variations
As much as I love this chocolate chip mocha cookies recipe just the way it is written, there are plenty of opportunities for you to customize it to fit your needs and preferences. Here are a few variations worth considering for these homemade cookies:
- Gluten-Free - Swap in your favorite cup-for-cup gluten-free all-purpose flour blend. Make sure to grab one with xanthan gum for the best results.
- Dairy-Free - Use your favorite plant-based vegan butter and opt for vegan chocolate to make these safe for lactose-intolerant loved ones.
- Peppermint Mocha Cookies - Add ½-1 teaspoon of peppermint extract and stir in some dehydrated marshmallows for a wintry spin on these espresso chip cookies.
- Spicy Mocha Cookies - Add a teaspoon of cinnamon and ½ teaspoon of cayenne for a Mayan-inspired treat with your instant coffee granules.
- Add-Ins - Consider adding orange zest, almond extract, and/or chopped toasted nuts. You’re also welcome to swap in different types of chocolate (e.g. white, milk, or semi-sweet) depending on your preferences.
📖 Step by Step Instructions
This espresso chocolate chip coffee cookie recipe come together in a jiffy packed with coffee flavor. Here’s how to make them:
Step 1: Mix together the melted butter & sugar, then eggs and vanilla in a separate bowl. Add the flour mixture to the wet and stir until everything is combined.
Step 2: Finally, stir in the dark chocolate. Using a medium cookie scoop, scoop dough and place them on a lined plate or small baking tray. Place your dough in the fridge overnight.
Step 5: Bake. Prepare your baking sheets with parchment paper. Place the cookie dough balls about 2 inches apart on your baking sheets.
Step 6: Cool your cookies on a wire rack or cooling rack, pour yourself a hefty glass of milk, dunk your perfect cookie, and enjoy!
👩🏻🍳 Expert Tips
- Separate eggs when they’re cold, and keep them cold. Large egg yolks are less likely to break when they’re chilly, and the cold eggs will help to cool down the dough allowing us to get to baking faster!
- Don’t rush the chilling step. At the bare minimum, let the dough rest for 1 hour — this contributes to the perfect texture, improves the flavor, and prevents the dough from spreading in the oven.
- Use a cookie scoop for even sizing. Evenly portioned dough means your cookies will bake more evenly!
💭 Recipe FAQs
Yep, chocolate mocha cookies have caffeine in them. The amount of caffeine in each cookie can vary depending on the type of coffee or espresso used. However, since we’re only using a tablespoon of instant espresso, the entire batch only has about the same amount as a single cup of coffee. Feel free to swap in decaf espresso powder if you prefer.
Additionally, chocolate also naturally contains a small amount of caffeine. If you are super sensitive to the effects of caffeine, consider using a lower percentage of chocolate, or swap in carob-based “chocolate” instead.
Since the dough is already dark brown, you can’t really rely on your eyes to tell you when the cookies are done like you can with lighter cookies. The trick is to *carefully* give them a poke (being careful not to get hot chocolate lava all over your fingers!). The tops should be soft and barely set while the edges should be firm.
Chocolate espresso cookie dough can be kept in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When you’re ready to bake, there’s no need to defrost them. You may need to add another minute or two onto the bake time, however.
Baked mocha cookies are best warm from the oven, but you can store cookies in an airtight container at room temperature for up to 5 days.
If you try this recipe for Coffee Cookies, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧
Coffee Cookies (An easy espresso cookie recipe!)
Equipment
- Wooden Spoon
Ingredients
- 2 Cups + 2 Tablespoons (158 g) All-Purpose Flour
- ¾ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 3 tablespoons (15 g) Cocoa powder
- 1 tablespoons (5 g) Espresso powder
- ¾ Cup (170 g) Unsalted Butter, melted
- ¾ Cup (150 g) Granulated Sugar
- ¾ cup (165 g) Brown sugar
- 2 Eggs, large, cold
- 1 Egg yolk, cold
- 1 Tablespoon Vanilla Extract
- 1 Cup (175 g) Dark Chocolate, Roughly Chopped, with some saved for post-bake
- Flakey sea salt
Instructions
- Whisk together the all-purpose flour, espresso powder, cocoa powder, salt, and baking soda in a medium bowl.2 Cups + 2 Tablespoons All-Purpose Flour, ¾ teaspoon Kosher Salt, ½ teaspoon Baking Soda, 3 tablespoons Cocoa powder, 1 tablespoons Espresso powder
- Mix together the melted butter & sugar, then eggs, yolk and vanilla in a separate bowl.¾ Cup Unsalted Butter, ¾ Cup Granulated Sugar, ¾ cup Brown sugar, 2 Eggs, 1 Egg yolk, 1 Tablespoon Vanilla Extract
- Add the flour mixture to the wet and stir until everything is combined. Finally, stir in the dark chocolate. Using a medium cookie scoop, scoop dough and place them on a lined plate or small baking tray.1 Cup Dark Chocolate
- Place your dough in the fridge for 2 hours or overnight.
- Prepare your baking sheets with parchment paper. Place the cookie dough balls about 2 inches apart on your baking sheets. Preheat oven to 350 degrees and, one sheet at a time, bake your cookies until the edges are firm and the centers are soft, about 12-14 minutes.
- Cool your cookies on a wire rack or cooling rack, pour yourself a hefty glass of milk, dunk your perfect cookie, and enjoy!Flakey sea salt
Video
Notes
- Separate eggs when they’re cold, and keep them cold. Egg yolks are less likely to break when they’re chilly, and the cold eggs will help to cool down the dough allowing us to get to baking faster!
- Don’t rush the chilling step. At the bare minimum, let the dough rest for 1 hour — this contributes to the perfect texture, improves the flavor, and prevents the dough from spreading in the oven.
- Use a cookie scoop for even sizing. Evenly portioned dough means your cookies will bake more evenly!
C L
Incredibile. Goldilocks-sweet. Pick your cocoa powder 'flavor' & color. I did Celtic salt with the sugar on top. Truly divine ...
Emily
Thanks for sharing - so happy to hear you enjoyed!