These chewy coffee cookies are a no mixer and no chill recipe! They are loaded with instant coffee, chocolate chips, and cinnamon. They are the perfect cookie to make for coffee lovers! The cookies have the most perfect chewy texture!
These coffee cookies have such a strong coffee flavor! I used an instant coffee that I blended into a powder. This lets them have great flavor without sacrificing on texture.
It also have chocolate chips and cinnamon to really complement the coffee!
For more chocolate chip cookie recipes, try Thick Espresso Chocolate Chip Cookies, Chocolate Chip Marshmallow Cookies, and Small Batch Chocolate Chip Cookies.
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Why This Recipe Works
- Coffee chocolate chip cookies- These cookies have both coffee and chocolate chips!
- No chill and no mixer recipe- This coffee cookies recipe uses melted butter, so it is a no mixer recipe and it is also no chill time!
- Chewy texture- These cookies have a chewy center with a crispy edges.
- Easy to make- They are so easy to make that kids can help make them!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- The butter is melted and cooled to room temperature before using.
- Brown sugar- I used light brown sugar.
- Eggs- Pull the large eggs out 2 hours before baking.
- Instant coffee powder- Use a high quality brand of instant coffee. It gets ground into a powder. You can also use instant espresso powder.
- Chocolate chips- Use semi-sweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
Step By Step Instructions
Here is how to make and bake these coffee cookie recipe. You don't need an electric mixer for this recipe. No stand mixer or hand mixer needed. You do need two bowls, whisk, large baking sheet, and a rubber spatula!
The actual recipe is below in the recipe card.
STEP 1: Mix the dry ingredients. In a medium bowl or small bowl, sift the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Using a blender or food processor, blend the instant coffee into a fine powder and add it to the dry ingredients.
STEP 2: Mix wet ingredients. In a large bowl, mix the melted butter (make sure it is cooled!), brown sugar, white sugar, vanilla extract, and eggs. Use a whisk to mix it together.
STEP 3: Add the flour mixture. Next, add the dry ingredients to the bowl and use a rubber spatula to mix it in. Then, add in the chocolate chips.
Let the batter rest while you preheat the oven.
STEP 4: Scoop. Use a large cookie scoop to scoop the cookie dough. Place 6 cookie dough balls on a prepared baking sheet with parchment paper.
To make your cookies look like mine, top with extra chocolate chips on top of the cookie dough balls!
STEP 5: Bake. Bake the cookies for 13-15 minutes in the preheated oven until the edges are golden brown but the middle is still slightly underdone.
Cool the cookies on a cooling rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 1-2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
FAQ
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Make sure they come to room temperature before baking.
Storing and Freezing
For these coffee cookies, store cookies in an airtight container up to 5 days at room temperature.
Freezing
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Coffee Cookies
Ingredients
- 2 tablespoon Instant coffee good quality. Measured then blended
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light brown sugar
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 ½ cups Semi-sweet chocolate chips
Instructions
- Using a food processor, blend the instant coffee into a powder. In a medium bowl, sift the flour. Add the instant coffee, baking soda, baking powder, salt, and cinnamon.2 tablespoon Instant coffee, 2 ½ cups All-purpose flour, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 teaspoon Ground cinnamon, ½ teaspoon Baking powder
- In a large bowl, add the melted butter (it needs to be cooled to room temperature), brown sugar, sugar, vanilla, and eggs.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Add the dry ingredients and use a rubber spatula to mix until just combined. Add the chocolate chips and mix.1 ½ cups Semi-sweet chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit while the oven preheats. This allows the gluten absorbs into the wet ingredients.
- Use a 2oz cookie scoop and scoop the cookie dough. Scoop 6 cookie dough balls per cookie sheet. Top the cookie dough balls with extra chocolate chips.
- Bake one cookie sheet at a time. Bake for 12-14 minutes. Bake until the edges are golden and the middle is slightly underbaked.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
Hala says
I made these cookies yesterday and posted on my insta and everyone loved the way they looked. U can tell a good cookie just by it’s face. This cookie was perfectly crisp and soft. 10/10
Maryse says
So good! I did not use cinnamon. I used mini chips. The dough refrigerates well. While I made this batch, I also assembled a kit for the next batch.
Lauren says
Unsurprisingly, another stellar cookie recipe! Super easy to throw together and very delicious. The coffee flavor really comes out after the cookies have fully cooled. I used a 3 Tbsp cookie scoop and got 20 cookies. I also used instant espresso powder and had great results. I found that my first unrefrigerated batch didn't turn out quite as well as the ones that rested in the fridge while I baked, so I'd recommend throwing them in the fridge for just a bit before baking! The first batch just spread a bit thinner and got crispier than I'd prefer.
Barbara says
This cookie recipe is fabulous. They are perfect to accompany an afternoon coffee or as an ice cream sandwich. I‘ll bake them again for sure! Enjoy!
Begoña says
These cookies were amazing!! Bursting with coffee flavor and had the best soft gooey middle with a nice crunchy edge! I made them with semi sweet and white chocolate chips!