Coffee Cookies (Easy Espresso Cookies Recipe) - Olives + Thyme (2024)

These Coffee Cookies (aka, espresso cookies) are a soft and chewy espresso based cookie filled with pools of melty chocolate. This coffee cookie recipe is quick, easy and no chill. Meaning you can have deliciously fresh chocolate filled cookies with coffee in no time at all!

Why Should You Make This Recipe

Ingredients

This recipe for the best coffee cookies requires only a handful of pantry basics to make. Before I show you how to make these easy espresso cookies, make sure you have these ingredients ready to go!

• Dry ingredients: Gather all purpose flour, instant espresso powder, baking soda and salt
• Wet Ingredients: Gather melted and cooled butter, light brown sugar, granulated sugar, an egg and egg yolk, vanilla extract and chopped chunks of dark chocolate.

Ingredient Substitutions

Here are my recommended substitutions to make these soft and chewy, chocolate filled instant coffee cookies:

• All purpose flour: This recipe hasn’t been tested with an alternative flour. However, if you want to make this recipe gluten free, use a good 1-1 flour and measure by weight rather than cups.
• Baking Soda: A double acting baking powder is the best substitute for baking soda. The final texture of the cookie will be different, but it will still be a delicious chocolate chip cookie! For this recipe, use 1.5 teaspoons baking powder in place of the baking soda.
• Unsalted Butter: You can use the same amount of salted butter as written in the recipe, but omit the added salt.
• Instant Espresso Powder: I love using espresso powder over instant coffee powder because the coffee taste is a bit more pronounce. However, feel free to use any good quality instant coffee powder in this recipe.
• Light Brown and Granulated Sugars: A blend of both sugars is what creates that classic chocolate chip cookie taste. This recipe hasn’t been tested using alternative sugars. However, I love using maple sugar as a refined sugar free option in my other cookie recipes. Maple sugar bakes similarly to light brown sugar.
• Eggs: This recipe hasn’t been tested without eggs.
• Dark Chocolate Chunks: This is more a preference in taste. I love the way the dark chocolate brings out more of the earthy flavors of the espresso powder. But you can use a semi sweet chocolate chip if you prefer.

How To Make

Let me show you how to make this quick, easy and wonderfully delicious coffee cookie recipe.

1. Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Whisk the flour, baking soda and salt together until well combined.
2. Add the cooled melted butter, light brown sugar, granulated sugar and espresso powder into a large mixing bowl. Stir well to fully combine.
3. Mix in the egg, egg yolk and vanilla extract until smooth and well combined.

4. Stir the dry ingredients into the wet until just combined. Fold in the chopped dark chocolate.
5. Scoop about 2 tablespoons (30 ml) of espresso chocolate chip cookie dough onto a baking sheet about 3 inches apart. I like to use a medium cookie scoop to get perfectly portioned cookies.
6. Bake the coffee cookies for 9 - 11 minutes. The edges will be set and the centers will look slightly puffed. Remove the cookies from the oven onto a cooling rack or stove top. Firmly bang the pan onto the cooling rack (or stove top). This helps to deflate the cookies quickly. Sprinkle salt on top of the cookies if you like. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.

How To Make Ahead, Freeze, Thaw and Store

Ms’ Expert Tips

• Bring cold ingredients to room temperature: This allows the cookies to mix together more evenly which requires less mixing, resulting in a soft, chewy and delicious cookie.
• Cool the butter: This is a no chill cookie recipe, butthe butter needs to me melted for the best chewy textre. However, melting the butter and baking the cookie dough without chilling it leads to a lot of spreading. To counter this, the butter is melted and cooled before using in the coffee cookie recipe. The consistency of this cooled butter is similar to melted ice cream. If you prefer to use the melted butter without fully cooling it, make sure to chill the cookie dough for at least an hour before baking.
• Measure the flour properly: I highly recommend using a food scale for many reasons (like less dishes to clean), but the main reason is to get perfectly measured dry ingredients every time.
• Don’t overmix the cookie dough: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
• Reserve ¼ cup of dark chocolate chunks or chips for topping the cookie dough right before baking.
• Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set and lightly golden brown. The centers will look slightly underbaked, but the cookies will continue to “bake” while on the hot cookie sheet.
• For the best tasting cookies the next day: The easiest way to give your cookies that “fresh from the oven” taste the next day is to microwave them for about 15-20 seconds and enjoy immediately.

FAQ's

Other Chewy Cookies To Try

• Chocolate Chip Pecan Cookies
• Caramel Chocolate Chip Cookies
• Chocolate Chip Cookies without Brown Sugar
• Lemon Lavender Cookie Bars
• Chewy Maple Pumpkin Cookies

If you try this Coffee Cookies Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M

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