These Coffee cookies are a delicious and indulgent treat that combines the rich, bold flavor of coffee with the sweet, satisfying texture of a soft and chewy cookie, chunks of gooey melted chocolate, and chopped pecans!
Once cooled, these cookies are topped with a sweet coffee drizzle to satisfy any sweet tooth! Enjoy them as is or with a scoop of ice cream.
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❤️ Why I love this recipe
- The bold flavor of coffee creates a delicious balance of flavors in the cookie dough without overpowering it.
- The aroma of freshly baked coffee cookies is divine and can instantly uplift your mood!
- These coffee cookies have a soft and chewy texture, making them the perfect snack to enjoy with a hot cup of coffee.
Enjoy your coffee cookies any time, making them a great option for breakfast, a mid-morning snack, or an after-dinner treat!
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- espresso powder -- we always use this brand for its excellent quality and consistency.
- Semi-sweet chocolate chunks -- may also use chips.
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Combine the white and brown sugars, butter, and egg in a large mixing bowl.
- Mix the ingredients until creamy.
- Stir in the flour, baking soda, salt, and coffee granules.
- Add the pecans and chocolate chunks.
- Use a cookie scoop to create uniform cookie dough balls.
- Drop the cookie dough balls onto an ungreased large cookie sheet.
- Bake the cookies for 12-15 minutes or until golden brown.
- Transfer the cookies to a wire cooling rack to cool for 30 minutes.
- While the cookies are cooling, start to prepare the coffee drizzle.
- Dissolve the coffee powder in water in a small bowl.
- Stir in the powdered sugar until smooth and thin enough for drizzling.
- Drizzle the cooled cookies with the coffee drizzle.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
🤔 FAQs
These are the questions we are most frequently asked about making this delicious Chocolate Chunk Espresso Cookie Recipe.
This is a matter of personal preference, but some great options besides these coffee cookies would be chocolate chip cookies, sugar cookies, shortbread, oatmeal raisin cookies, and biscotti.
They do, but there isn’t much coffee added to coffee cookies, especially when split between 15 cookies!
This is likely to do with an overly heated oven that causes the rapid melting of butter in the cookies, leading to the liquidation of the entire cookie before the rest of the ingredients have set in place. As a result, the melted butter causes the cookie to spread out flat.
Brown sugar adds moisture for a chewy cookie. Egg yolk also adds moisture and fat to the cookie dough, which results in a chewy cookie. Chilling the dough before baking the cookies will also help to create chewy cookies.
👩🏻🍳 Tips
- I haven’t greased the cookie sheet to prevent the cookies from absorbing that extra grease which could result in the cookies spreading. Line the cookie sheet with parchment paper or a silicone mat.
- I don’t recommend substituting the sugars for only one type. The white and brown sugars do a great job of creating delicious flavor and a chewy texture in these cookies.
- You can combine the cookie dough ingredients with an electric mixer on medium speed or by hand using a regular mixing spoon.
- A large cookie scoop will help create uniform-sized cookies that will bake evenly.
- Allow the cookies to cool on the baking sheet for about 4 minutes before transferring them to the cooling rack. This allows the cookies to firm up slightly, so they don’t crumble and fall apart when transferred.
📚 Variations
- Use gluten-free flour like Bob’s Red Mill flour if you’d like these cookies to be gluten-free.
- Use different nuts such as almonds or peanuts.
- Large semi-sweet chocolate chips can be used instead of chocolate chunks. You can also use dark chocolate or milk chocolate.
- Make a coffee cream cheese frosting to top the cookies instead of a coffee drizzle.
- For a more intense coffee flavor in the cookie dough, use espresso powder instead of instant coffee granules.
🥫 Storage
Store these coffee cookies in an airtight container at room temperature for 3-4 days or in the fridge for 1-2 weeks.
These cookies could also be stored in the freezer for up to 2-3 months and thawed in the fridge. Allow them to reach room temperature or heat them slightly in the oven before serving again.
📗 Related Recipes
Coffee is often used in desserts to enhance the flavor and add depth to the taste. The bitterness and richness of coffee complements the sweet and rich flavors in this coffee cookie recipe, just like it does in these other treats:
- Cappuccino Gelato - This easy ice cream consists of sweetened condensed milk, whipped cream, and espresso and coffee liqueur.
- Tiramisu Cake - A popular Italian dessert cake lightly sprayed with espresso and topped with Amaretto laced Zabaglione Cream.
- Chocolate Peppermint Cookies - These delicious holiday cookies include instant coffee to highlight and balance the sweet and rich flavors in the cookie dough.
🍽 Serve with
Enjoy these cookies with a scoop of ice cream for dessert or a cup of coffee or a glass of milk as a sweet snack any time of the day!
📞 Chiacchierata (chat)
I love adding coffee to rich sweet treats! It provides a subtle flavor while balancing the other dominant flavors of a sweet dish. You also don’t need a lot of coffee granules or coffee powder to make a great impact in cookie recipes like these coffee cookies!
If you haven’t baked with coffee, now’s the time!
Tutti a tavolo, è pronto!
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📝 Recipe Card
Coffee cookies are soft and chewy, loaded with chunks of semi-sweet chocolate, chopped pecans, and bold coffee that balances the sweet and rich flavors in these cookies. They’re topped with a mouth-watering coffee drizzle for the ultimate coffee treat!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Café Chocolate Chunk Espresso Coffee Cookies
Equipment Needed
Ingredients
Cookies
- ½ cup granulated sugar (100g)
- ½ cup brown sugar packed (110g)
- ½ cup butter softened (113½g)
- 1 egg
- 1½ cups all-purpose flour (187½g)
- 1 Tbs dry instant espresso coffee ** see notes (about 5 grams) This is dependent on your brand.
- 1 teaspoon baking soda (4⅔g)
- ¼ teaspoon kosher salt (1¼g)
- ½ cup chopped pecans (54½g)
- 12 oz. semisweet chocolate chunks 2 cups
Coffe Drizzle
- ½ teaspoon dry instant espresso coffee powder
- 1 Tbl water
- ½ cup confectioners' sugar (60g)
Instructions
- Heat oven to 350°F. Line a cookie sheet with parchment paper.
- In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy.
- Stir in flour, 1 tablespoon coffee granules, the baking soda and salt.
- Stir in pecans and chocolate chunks.
- Using a large cookie scoop, drop dough by ¼ cupfuls about 2 inches apart onto ungreased large cookie sheet.
- Bake 12 to 15 minutes or until golden brown and edges are set.
- Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Coffee Drizzle
- In small bowl, dissolve ½ teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle.Drizzle cooled cookies with Coffee Drizzle.
Notes
- I haven’t greased the cookie sheet to prevent the cookies from absorbing that extra grease which could result in the cookies spreading. Line the cookie sheet with parchment paper or a silicone mat.
- I don’t recommend substituting the sugars for only one type. The white and brown sugars do a great job of creating delicious flavor and a chewy texture in these cookies.
- You can combine the cookie dough ingredients with an electric mixer on medium speed or by hand using a regular mixing spoon.
- A large cookie scoop will help create uniform-sized cookies that will bake evenly.
- Allow the cookies to cool on the baking sheet for about 4 minutes before transferring them to the cooling rack. This allows the cookies to firm up slightly, so they don’t crumble and fall apart when transferred.
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