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5 from 8 reviews

My coffee chocolate chip cookies are soft, chewy, and have real espresso mixed into the cookie dough. Best of all – they come together in just 25 minutes. I’ve tested them with both regular dairy ingredients as well as dairy free ingredients to ensure that they work perfectly both ways!

Overhead shot of cookies on a baking sheet with chopped chocolate pieces and coffee beans scattered around them.

I think most of us can agree that coffee and chocolate are an absolutely divine combination, and I try to sneak it into desserts as often as I can (as evidenced with my popular coffee chocolate layer cake or espresso brownies).

If you’re a coffee lover like me, then these chewy espresso chocolate chip cookies are the cookies you never knew you needed.

Featured Reader Review

“These were to die forrrrr. Used regular butter and the nestle espresso chocolate chips instead of regular chocolate chips.” 

Claire M.
Read more reviews

Rather than using instant coffee, I’ve used the bolder flavor of instant espresso in the dough. It makes them ultra soft and gooey and the natural coffee flavor is a perfect pairing for the gooey chocolate chips in every bite.

A stack of cookies with coffee beans scattered around them. The top three cookies are broken in half.

The best part about these coffee cookies is that they can be whipped up so quickly, and despite the liquid from the espresso in the dough, they are baked right away with no need to refrigerate the dough first!

I think I might just start enjoying these with my afternoon coffee.

Ingredient Notes

Cookie ingredients in small bowls on a marble countertop.
  • Espresso Powder: When I tested these cookies, I found that the espresso powder gave them a stronger flavor as opposed to when I made them using instant coffee powder. You can use any kind of instant espresso powder (decaf works fine too), or you can use an espresso machine to make your espresso and measure out the correct amount needed.
  • Butter: like most of my cookie recipes, regular butter or dairy free/vegan butter will work in this recipe.

How To Make These Cookies

a small white bowl of espresso coffee on a white marble counter.

Prepare your espresso!

butter and sugar mixed together in a glass bowl on a marble counter.

Beat butter and sugars.

wet ingredients for cookies mixed in a glass bowl on a marble counter.

Add in egg, vanilla, and espresso.

cookie dough in a glass mixing bowl on a marble countertop.

Mix in the dry ingredients!

Balls of cookie dough on a parchment lined baking sheet.

Scoop the cookie dough and bake!

Expert Tips

  • Do not use more than one a half Tablespoons of espresso! If you are a major coffee lover, you may be tempted to add more, but adding more liquid to the recipe will throw off the ratio of dry ingredients and wet ingredients, resulting in a wet texture. 
  • Don’t over-mix the dough: The texture of the cookies will be affected if you over-mix the dough! Use your mixer to mix it until the dough forms, then stop and stir in the chocolate chips by hand.
fork cutting into a slice of Coffee Chocolate Cake on a small plate

Coffee Chocolate Cake
Espresso brownies stacked on top of one another with espresso beans scattered around

Espresso Brownies
dark chocolate chocolate chip cookies stacked on a plate

Dark Chocolate Chocolate Chip Cookies
Chocolate sandwich cookies filled with cream and rolled in chocolate chips are stacked on brown parchment paper. A small bowl of chocolate chips is nearby.

Chocolate Sandwich Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

Sheet pan of espresso cookies. Pictured from above
5 from 8 reviews

Chewy Coffee Chocolate Chip Cookies (No Chill!)

Gabby Kislanko
My coffee chocolate chip cookies are soft, chewy, and have real espresso mixed into the cookie dough. They come together in just 25 minutes!
Prep Time: 10 minutes
Bake: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
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Ingredients
 

  • ⅔ cup (140 g) butter, softened, (regular or vegan)
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
  • 4 teaspoons (4 g) instant espresso powder , SEE NOTES
  • 1½ Tablespoons (21 ml) boiling water, SEE NOTES
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cups + 2 Tablespoons (266 g) all-purpose flour, SEE NOTES
  • ½ cup semisweet chocolate chips or chopped chocolate, plus more for topping if desired, (regular or vegan)

Instructions
 

  • Preheat the oven to 350°F and line two large baking sheets with parchment paper. Make the espresso by combining the espresso powder in a small bowl with the boiling water. If you’re using an espresso machine, make the espresso and measure out 1½ Tablespoons of espresso. Set aside.
  • In the bowl of a standing mixer or handheld mixer, beat butter, brown sugar, and granulated sugar until light in color and fluffy (around 1-2 minutes). Add in the egg, liquid espresso, and vanilla extract and mix until combined.
  • Add in the flour, salt, and baking soda and mix just until the last specks of flour disappear. Stir in the chocolate chips.
  • Use a cookie scoop or your hands to make 1.5 Tablespoon-sized balls of dough. Place them on the baking sheet, around 3-4 inches apart. Add a couple more chocolate chips on top if desired, then bake one sheet at a time for 8-11 minutes, until the edges look set and the middles look slightly underdone.
  • If the cookies have puffed up too much, gently but firmly tap the baking sheet against the counter right away after removing them from the oven. If desired, finely chop or shave a chocolate bar and sprinkle some chocolate in the middle of each cookie while they are warm.
  • Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely.

Equipment

1 Mixing Bowl
Handheld Mixer or Standing Mixer
Handheld Mixer or Standing Mixer
Baking Sheets
Baking Sheets

Notes

Measuring Flour: Properly measuring your flour is key to getting soft cookies that don’t get too puffy and spread the right amount. Measure your flour with either a kitchen scale or using the scoop and level method.
Espresso Powder: you can use any espresso powder, regular or decaf. If you have an espresso machine, you can make a shot of espresso, then measure out one and a half tablespoons of the espresso (don’t use more liquid than that, or else the cookie dough will be too wet!)
Storage and Freezing:
The coffee cookies can be stored at room temperature in an airtight container for 4-5 days. The baked cookies can be frozen for up to two months in an airtight freezer bag.
To freeze the dough and bake the cookies later, scoop the dough onto a baking sheet and place in the freezer until semi-frozen, then transfer to a ziplock freezer bag.
Calories: 229kcal, Carbohydrates: 36g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 203mg, Potassium: 81mg, Fiber: 1g, Sugar: 13g, Vitamin A: 335IU, Calcium: 14mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.