Coffee Chocolate Chip Cookies

updated May 21, 2021
Coffee Chocolate Chip Cookies

Coffee cookie dough studded with puddles of melted chocolate with a perfectly chewy interior and caramel-crisp edge.

Makesabout 18 cookies

Prep30 minutes

Cook12 minutes to 14 minutes

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coffee chocolate chip cookies on a baking sheet
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

I don’t know a single person who can resist the crispy-chewy, buttery-chocolatey flavor of America’s most famous cookie. And while you can’t go wrong with the classic Tollhouse recipe, there’s no shortage of ways to amp it up, from laminating to pan-banging. But out of all the iterations I’ve tried, my very favorite is the one I’m sharing here: chocolate chip cookies with a jolt of espresso powder for flavor.

These coffee chocolate chip cookies are studded with puddles of melted chocolate and have the perfect chewy interior and caramel-crisp edges. The recipe is simple, requires just one bowl (no mixer needed!), and is the sophisticated cookie you’ve been searching for. Don’t wait a second longer before making it.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

For the Best Crispy-Chewy Texture, Melt the Butter Slowly

While many cookie recipes begin by creaming softened butter and sugar, this recipe has you melt the butter, which means you don’t have to wait for it to come to room temperature. But don’t rush it!

Butter is made up of fat, milk solids, and water, and so rushing to melt the butter in the microwave or over higher heat will cause it to sizzle and the water to evaporate. When it’s warmed over low heat, the moisture remains. If your butter does bubble, don’t despair — the resulting dough will have a more crumbly texture, but will likely bake up just fine.

Cookies made with melted butter do require chilling before baking, but once they come out of the oven, the interior of the cookies are impossibly chewy and ringed with crispy edges.

Espresso Powder Is the Upgrade Your Chocolate Chip Cookies Need

Espresso powder turns the classic after-school treat into one with adult appeal. And here’s a fun fact: espresso powder isn’t just the finely ground powder of dark roast beans. It’s actually concentrated coffee crystals that easily dissolve in liquids and mix seamlessly into batters. Look for it in the coffee aisle of your grocery store.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Coffee Chocolate Chip Cookies

Coffee cookie dough studded with puddles of melted chocolate with a perfectly chewy interior and caramel-crisp edge.

Prep time 30 minutes

Cook time 12 minutes to 14 minutes

Makes about 18 cookies

Nutritional Info


  • 8 tablespoons

    (1 stick) unsalted butter

  • 1 3/4 cups

    all-purpose flour

  • 1 tablespoon

    instant espresso powder

  • 3/4 teaspoon

    kosher salt

  • 1/2 teaspoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 4 ounces

    semi-sweet or bittersweet chocolate feves or bars

  • 3/4 cup

    packed dark brown sugar

  • 1/4 cup

    granulated sugar

  • 1

    large egg

  • 1 teaspoon

    vanilla extract

  • Flaky salt, for topping (optional)


  1. Cut 1 stick unsalted butter into tablespoon-size pieces and place in a small saucepan. Place over low heat until almost completely melted, about 3 minutes. Do not boil or brown the butter. Remove from the heat and stir until no solid pieces of butter remain. Set aside to cool slightly.

  2. Place 1 3/4 cups all-purpose flour, 1 tablespoon instant espresso powder, 3/4 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine. Coarsely chop 4 ounces semi-sweet or bittersweet chocolate feves.

  3. Pour the butter into a large bowl. Add 3/4 cup packed dark brown sugar and 1/4 cup granulated sugar and whisk to combine. Add 1 large egg and 1 teaspoon vanilla extract and whisk to completely incorporate. Add the flour mixture and use a rubber spatula to stir until no dry ingredients remain. Add the chocolate and fold to incorporate.

  4. Freeze the dough for 15 minutes or refrigerate at least 4 hours or up to overnight.

  5. Arrange two racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

  6. Scoop out the dough with a 1 1/2-inch cookie scoop or into about 18 (2 rounded tablespoon) portions. Place the dough balls at least 2 inches apart on the prepared baking sheets (9 per baking sheet). Sprinkle with flaky salt, if desired.

  7. Bake for 6 minutes. Rotate the baking sheets from front to back and between racks and bake until the center of the cookies are puffed and appear completely set, 5 to 7 minutes more. The centers should look set and have no wet spots. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely.

Recipe Notes

Storage: Store the baked cookies in an airtight container at room temperature for up to 1 week or freeze unbaked dough balls for up to 3 months. Bake for 13 to 15 minutes total if baking from frozen.