Easy Coffee Cookies Recipe
Rich, chewy coffee cookies made with instant coffee and chocolate chips. No mixer or chilling required - ready in just 25 minutes!
Ingredients
- 2 TBSP instant coffee good quality, blended into powder
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter melted and cooled
- 1 cup brown sugar packed light brown sugar
- 1/2 cup white granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs room temperature
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Blend instant coffee into a fine powder using a coffee grinder or food processor.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and powdered instant coffee until evenly combined.
- In a separate bowl, whisk together melted (but cooled) butter, brown sugar, and white sugar until smooth.
- Add vanilla extract and eggs one at a time to the butter mixture. Mix until just combined.
- Add dry ingredients to wet ingredients. Using a rubber spatula, fold together until just combined.
- Fold in chocolate chips until evenly distributed throughout the dough.
- Let dough rest for 10 minutes to allow flour to hydrate.
- Using a cookie scoop or spoons, form dough into balls about 2 tablespoons each.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake for 12-15 minutes until edges are set but centers still look slightly underdone.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Always spoon and level flour - don't pack it into the measuring cup
High altitude bakers: add 2 extra tablespoons of flour
Use good quality instant coffee for best flavor - freeze-dried varieties work best
Let melted butter cool to room temperature before mixing to prevent spreading issues
Cookies will continue cooking on hot pan after removal - don't overbake
For bakery-style look, press extra chocolate chips on top before baking
Store in airtight container up to 5 days at room temperature
Freeze baked cookies up to 30 days or freeze dough balls for later baking
High altitude bakers: add 2 extra tablespoons of flour
Use good quality instant coffee for best flavor - freeze-dried varieties work best
Let melted butter cool to room temperature before mixing to prevent spreading issues
Cookies will continue cooking on hot pan after removal - don't overbake
For bakery-style look, press extra chocolate chips on top before baking
Store in airtight container up to 5 days at room temperature
Freeze baked cookies up to 30 days or freeze dough balls for later baking