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chewy chocolate chip coffee cookies

Chewy Coffee Cookies

The ultimate soft and chewy chocolate chip coffee cookies made with espresso. They are sweet, gooey, easy to make, and coffee flavored. Seriously, the best cookies ever!
5 from 9 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 45 minutes
Serving 26 cookies

Ingredients
 

Instructions

  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set to the side.
  • In a medium mixing bowl, whisk together the flour, instant coffee, baking soda, and salt. Set to the side.
  • In a stand mixer (with the paddle attachment) or using an electric handheld mixer, cream together the butter, granulated sugar, and brown sugar until fully combined and creamy. It should take about 1 – 2 minutes. Make sure to scrape the sides and bottom. Add the egg, egg yolk, and vanilla extract. Mix until combined, be careful not to overbeat.
  • Gradually add in the flour mixture and mix until the dough is combined and slightly “sticky.” Mix in the chocolate chips BY HAND with a spatula.
  • Chill the dough for 30 minutes. I like to wrap the cookie dough in plasic wrap or keep it in the bowl and cover with plastic wrap.
  • Using a cooking scooper, portion out about 1.5 - 2 Tablespoons of dough for each cookie. Use your hands to roll them into balls and evenly space them out on your lined cookie sheets, and press a few extra chocolate chips on top of each dough ball. This recipe makes about 22 – 26 cookies.
  • Bake 10 - 12 minutes until the edges are lightly golden. They will puff up and looks a little underdone and soft (that is ok!) - they collapse as they cool.
  • Cool for 5 minutes on the baking tray before transferring to wire racks to cool completely. They should be crispy on the outside & soft in the middle. Enjoy!

Notes

* I used Trader Joes Instant Coffee which was finer than traditional ones. I also tested this recipe with espresso powder, and it worked too. If the instant coffee has big chunks, I recommend throwing it into a food processor and blending until it is a fine powder.
Dark Brown Sugar: You can use light brown sugar or coconut sugar.
Unsalted Butter: You can use salted butter but don’t add extra salt to the dry ingredients.
Instant Coffee: You can use espresso powder, decaf, or grind your own coffee. Just make sure to measure it for the recipe.
Storing: For best results, store them in either a sealed, airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to 5 days.
Freezing: Add your cooled coffee cookies to a freezer-safe plastic bag or container and freeze for up to 3 months.

Nutrition

Calories: 149kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 82mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 212IU | Calcium: 14mg | Iron: 1mg
Course Dessert
Cuisine American
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!