Go Back
–+ servings
One coffee cookie on a wire rack.
Print Recipe
5 from 25 votes

Coffee Cookies

These chewy coffee cookies are easy to make chewy cookies full of instant coffee and chocolate chips. It also has some cinnamon to pair with the coffee!
Prep Time20 minutes
Cook Time13 minutes
Total Time33 minutes
Servings: 18 Large cookies
Calories: 311kcal

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
US Customary - Metric

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 311kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 197mg | Potassium: 144mg | Fiber: 2g | Sugar: 23g | Vitamin A: 323IU | Vitamin C: 0.004mg | Calcium: 27mg | Iron: 2mg