Have you ever had coffee chocolate chip cookies? I recently tried them, and I must say, they are absolutely delish!
These cookies are almost similar to my chocolate chip cookies here, except that this cookie dough is deliciously flavored with coffee and I have added a generous combination of both coffee-flavored chocolate chips as well as dark chocolate chips to make these truly delectable.
The combination of coffee and chocolate chips in these chewy cookies blends perfectly well. You can customize these cookies further by adding some nuts in you like. Either way, these cookies will definitely get you hooked!
How to Make Coffee Chocolate Chip Cookies
- Brown sugar + Granulated sugar
- Plain flour
- Instant coffee solution (coffee + water)
- Egg Yolk
- Dark Chocolate chips
- Coffee chocolate chips
And here’s how you make these delicious coffee chocolate chip cookies.
Start by pre-heating the oven to 175 degrees Celsius. And prepare the baking trays too. Line them with parchment and set them aside.
- Prepare the coffee solution by mixing instant coffee with hot water. Stir to dilute completely. Set aside to cool.
- In a medium-sized bowl, cream the butter until soft. Add and both the brown and granulated sugars.
- Cream these until the mixture turns creamy. Do not overbeat. Add the egg yolk and beat again until all the traces of the egg are no longer visible.
- Add the coffee solution and beat again.
- Next, add in the flour. You can do this all at once. To avoid the flour from flying when you switch on your mixer, use a spatulate to mix the flour in a little. Once the mixture turns crumbly, you can use your cake mixer to mix the dough until well combined.
- Add two-thirds of the chocolate chips (both the coffee and dark chocolate chips) into the cookie dough and stir in with a spatula. I do not recommend using a cake mixer at this stage to avoid breaking the chocolate chips as you mix them in.
Shaping the cookies
- Scoop 1 tablespoon of dough and drop them onto the parchment-lined baking tray. The cookies spread during baking, so space them well apart on the tray.
- Once you are done scooping the dough, form them into balls by hand.
- Press in the remaining chocolate and coffee chips on top of each cookie.
- Bake the coffee chocolate chip cookies for 7 to 10 minutes depending on the texture you wish. If you want soft and chewy cookies, remove them at 7 minutes. But if you prefer the cookies to be crunchy, let them bake for a full 10 minutes.
Remove the baked cookies from the oven. Let them rest on the tray for a few minutes before transferring them onto a wire rack to cool completely. Store leftovers in an airtight container.
Adjust the baking time to adjust the cookies texture
- This is a versatile chocolate chip cookie recipe. It can be used to make both soft and chewy chocolate chip cookies as well as light and crunchy coffee chocolate chip cookies. All you need to do is adjust the baking time.
- For the cookie size indicated in this recipe (1 tablespoons scoops), bake the cookies for about 6 to 7 minutes for soft and chewy cookies. Continue to bake until 10 minutes for light and crunchy coffee chocolate chip cookies.
Amount of coffee can be adjusted
- These cookies are mildly flavoured with coffee and I have complemented that with the use of coffee flavoured chocolate chips and dark chocolate chips. If you like a more intense coffee flavour in the cookies, you can increase the amount of coffee used. The choice is yours.
Amount of chocolate chips can be adjusted
- I used a combination of coffee-flavored chocolate chips as well as dark chocolate chips in these coffee chocolate chip cookies.
- You can adjust this combination as you wish, and also increase or decrease the total amount of chocolate chips used, but do take note and too much variance can alter the consistency of your cookies and the yield.
Add nuts if you like your coffee chocolate chip cookies to be nutty
- Nuts will be a lovely addition to these coffee chocolate chip cookies especially if you are making the cookies crispy. In my original chocolate chip cookies here, I have added almond nibs. If you wish to add the nuts, toast them a little before adding to the dough. That way, you get lovely crunchy nuts in your cookies.
Cookie dough consistency
- The cookie dough is slightly sticky. That is intentional. For easy handling, it is best to use a measuring spoon or ice cream or cookie scoop when forming the cookies.
- The cookies in my recipe are not too large and neither too small. I used a 1 tablespoon scoop size. If you wish to make larger cookies, you can use a larger scoop but do take note to increase the baking time accordingly.
- If you prefer to make mini bite-sized cookies, use a smaller scoop, and reduce the baking time.
Baking the cookies
- The cookies spread considerably when baking. Therefore, place them well apart on the baking tray.
- When placing the cookie dough on the tray, there is no need to flatten the dough. It will spread during baking.
- After baking, do not attempt to remove the cookies immediately from the tray. They would still be soft at this point and can break easily if you attempt to lift them right away. Let them rest on the tray for a few minutes before removing them.
Storing the cookies
- This recipe makes about 40 cookies.
- If you make the chewy, they are best eaten within a day or two. If you make them crunchy, they can remain crunchy for a good 2 weeks if stored in an airtight container.
Coffee Chocolate Chip Cookies Recipe
Here is the full printable version of my coffee chocolate chip cookies recipe:
Coffee Chocolate Chip Cookies
- 190 g self-raising flour
- 150 g butter salted
- 75 g granulated sugar
- 50 g brown sugar
- 1 egg yolk
- 1 tsp instant coffee powder
- ½ tsp hot water
- 100 g coffee-flavored chocolate chips
- 50 g dark chocolate chips
- Preheat oven to 175°Celsius.
- Line baking trays with parchment paper.
- In a medium-sized bowl, cream the butter, brown sugar and granulated sugar until creamy.
- Add the egg yolk and continue beating until all traces of the egg are no longer visible.
- Add in the flour and mix until the flour is well incorporated.
- Add two-thirds of the coffee chips and dark chocolate chips. Mix well.
- Scoop the cookie dough into 1 tablespoons sizes. Shape them into round balls with hand.
- Place the cookie balls well apart from one another on the baking tray. Press the remaining coffee and chocolate chips onto the cookie balls.
- Bake for 6 minutes for soft and chewy cookies. Continue baking until 10 minutes for a light and crunchy cookies.
- Remove cookies from the oven. Let them rest in the baking tray for a few minutes before transferring them onto a wire rack to cool completely. Store in an airtight container.
And that’s pretty much my coffee chcoolate chip cookies.
Here are my other posts you might want to check out:
- Coffee Flavored Cake with Coffee Buttercream Frosting
- Snowflake Sugar Cookies
- Marshmallow Cupcake Decorating Idea
- No Spread Sugar Cookies
- Coffee Cupcakes with Coffee Buttercream
- Lemon Chocolate Chip Cookies
- Coffee Jelly – An Easy Homemade Coffee Dessert
Happy baking and decorating 🙂