Coffee Chocolate Chip Cookies are thick, soft, and perfectly chewy! The espresso infused dough and lots of gooey chocolate chips are sure to perk you up!
Years ago I shared my recipe, along with tips and tricks on How to Make Soft, Thick, Chewy Chocolate Chip Cookies. Since then, they have become the go-to chocolate chip cookie recipe for so many of you, and that makes me really happy!!
Because of all of the rave reviews, I decided to make a new version, made with espresso, for all of my fellow coffee lovers!
I’m so excited to share this recipe, I can hardly stand it!
I have developed a habit of drinking a cup or two of coffee when my little ones go down for a nap each day. It’s nice to have a few minutes of down time – well, semi-down time.
My 3 month old is not on a regular nap schedule yet. But that’s fine with me. I am perfectly happy to have that one on one time with him, and if he falls asleep on my chest? Well that’s just frosting 🙂
Now coffee on it’s own is great and all, but you know what goes great with coffee?
Why not add the coffee directly into the cookie dough, I thought?
Mmmmmm. It’s a good idea, trust me. The coffee flavor isn’t overpowering, but it really enhances the chocolate in these cookies and adds a little something special!
Even the non-coffee lovers in our family loved them! Give them a try – they might just become your new favorite chocolate chip cookies!
How To Make Chocolate Chip Cookies With Coffee
- First dissolve espresso powder in a small amount of water. This will infuse the dough with amazing coffee flavor!
- Cream together the butter, oil and sugars until light and fluffy.
- Add in the eggs, and vanilla, mixing well.
- Add the dry ingredients and your favorite chocolate chips – I prefer semi sweet for this recipe.
- Use a large scoop to measure out the dough into even amounts.
- Bake until the edges are golden. They will puff up a lot in the oven and settle just a bit as they cool, giving them that irresistible crackly top!
(Complete recipe below in recipe card.)
These coffee cookies are thick, puffy, and soft with perfectly crispy edges. I bake mine for 10 minutes for that crisp edge and soft, tender center. If you like a more crisp cookie, add 2 minutes to the baking time.
If you make this recipe, I would love for you to comment here on the blog!
If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds!
More Easy Coffee Dessert Recipes to Try
- Mocha Toffee Fudge Cupcakes
- Mocha Chocolate Chip Bread
- Easy Peppermint Mocha Fudge
- Salted Caramel Mocha Donuts
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Coffee Chocolate Chip Cookies
- 1 1/2 tbs espresso powder
- 1 tbs warm water
- 1 cup butter softened
- 1 tbs oil canola or vegetable
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 tsp baking soda
- 3 cups all purpose flour
- 12 ounces semi sweet chocolate chips
- Preheat oven to 350.
- In a small bowl, whisk together the espresso powder and water until dissolved. If necessary, add 1 tsp more water to dissolve completely. Set aside.
- In a large mixing bowl cream together butter, oil, espresso, and sugars until light and fluffy.
- Add eggs, vanilla, and salt and mix well until combined.
- Add in the baking soda and flour and mix well.
- Stir in chocolate chips.
- Drop dough by 3 TBS scoops onto ungreased cookie sheets (I like to line mine with a silicone baking mat) 2" apart. Bake for 10 minutes.
- Allow cookies to cool on the baking sheet at least 5 minutes before transferring them to cooling racks to cool completely. Store in an airtight container at room temperature.
This post was originally published on Apr 30, 2014, and has been updated on August 12, 2020.