Go Back
Coffee Chocolate Chip Cookies stacked on a plate

Coffee Chocolate Chip Cookies

Stephanie Brubaker
Coffee Chocolate Chip Cookies are thick, soft, and chewy! Espresso infused dough and lots of gooey chocolate chips are sure to perk you up!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 32


  • 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.
Keyword chocolate, cookie, espresso