These Double Chocolate Coffee Cookie recipe makes the ultimate anytime, anywhere comfort snack. These are thick, decadent double chocolate chip cookies with a rich coffee flavor.
This recipe was first published on September 26, 2013. It was updated and republished September 15, 2023 with improved and more detailed recipe instructions, new photos, and more helpful baking tips.
Chocolate and coffee lovers, this dessert recipe is for you!
If you like a good cup of coffee and you like chocolate chip cookies, you will absolutely love these espresso chocolate chip cookies!
This is the best cookie when you're craving something sweet and decadent. The easy recipe is similar to a basic chocolate chip cookie recipe. Then it has instant coffee granules and cocoa powder, along with two different types of chocolate chips, to take these chewy coffee cookies to another level.
Enjoy these with a cup of coffee for even more of a tasty caffeine rush!
❤️ Why you'll love these cookies
These double chocolate chip coffee cookies are
- rich and chewy.
- have a little pick-me-up thanks to a small amount of instant coffee.
- easy to make.
- oh so satisfying.
☕️ Ingredient notes
This double chocolate chip coffee cookies recipe calls for simple ingredients you can find in any grocery store. And you probably already have these pantry ingredients at home!
- All-purpose flour - Classic AP flour is the best option for these delicious cookies. I have not tested this recipe using any other type of flour. If you do experiment with almond flour, whole wheat flour, gluten free flour, or other type of flour, please leave a comment at the bottom of this post and let us know what you used and how it turned out!
- Cocoa powder - This adds a rich chocolate flavor.
- Sugars - Use both light brown sugar (also known as golden brown sugar) and granulated sugar (fine white sugar). I recommend not using dark brown sugar, as it will overpower these cookies.
- Instant coffee + water - You can use your favorite instant coffee granules dissolved in water to add that rich espresso flavor. If you prefer a light coffee flavor, use just a little less than what the recipe calls for.
- Butter - Use unsalted butter softened at room temperature.
- Egg - Take your eggs out about 20 minutes before you start making this recipe so they are at room temperature by the time you mix them in.
- Vanilla - Use pure vanilla extract to add that classic bakery aroma and flavor.
- Salt - Kosher salt helps balance the sweetness of these coffee cookies.
- Chocolate chips - A combination of semi-sweet chocolate chips and dark chocolate chips adds another layer of depth of flavor. You could use milk chocolate chips instead of semi-sweet if you prefer. Or, for a stronger coffee cookies flavor, use espresso chips!
✅ Step-by-step instructions
The full list of ingredients and instructions is in the printable recipe card below. Here's a photo step-by-step guide of how to make these double chocolate chip coffee cookies.
Start by preheating the oven to 325°F. Line two cookie sheets with parchment paper and set aside.
- In a large bowl, mix together the dry ingredients.
- In the stand mixer, cream together the butter and both sugars. In a small bowl, whisk together the water and the instant coffee until the granules are dissolved. Add to the mixer and beat until blended. Beat in the egg and vanilla.
- Add the flour mixture to wet ingredients.
4. Gently fold in both kinds of chocolate chips.
5. Scoop out about 1-tablespoon of cookie batter and place the cookie dough balls onto the prepared baking sheet.
Bake at 325°F for 9-11 minutes, then cool on a cooling rack.
👩🏻🍳 Baking tips and FAQs
Here are some baking tips to help you make the best chocolate coffee cookies!
- To get the best results when measuring flour, spoon flour into the measuring cup, then level off with a knife.
- Make sure you are using unsalted butter and eggs at room temperature for a smooth batter.
- Use a cookie scoop to get an equal amount of dough batter per cookie, which helps them all bake evenly.
- As soon as the cookies are out of the oven, you can place extra chocolate chips on the top of each cookie.
Yes, you can substitute espresso powder for the instant coffee granules in this recipe. Instant espresso powder is made from dark roasted espresso beans that have been ground finely. Espresso will give these cookies a richer coffee flavor, whereas the instant coffee granules give the cookies a light coffee flavor.
You can store these double chocolate chip espresso cookies in an airtight container at room temperature for up to 5 days.
Yes! Allow the cookies to cool completely at room temperature first. Then place in freezer bags in a single layer or in a freezer safe container and store cookies in the freezer for up to two months.
Kitchen equipment & tools
Ready to make these delicious coffee cookies? Here are the tools you'll need to make start baking:
- Mixing bowl- You will need at least one mixing bowl for the dry ingredients.
- Whisk - Use a sturdy whisk to mix together the dry ingredients.
- Stand Mixer - You'll need a stand mixer to beat together the wet ingredients and to mix the final batter. If you do not have a stand mixer you can use another large mixing bowl and a hand mixer (electric mixer).
- Spatula - Use a silicone spatula to gently fold in the chocolate chips. It also helps to have this kind of spatula to scrap the sides of the bowl as you mix, and to scrape all of the dough out of the mixing bowl.
- Cookie scoop - A medium cookie scoop helps you bake up cookies that are similar in size and shape, which helps them bake evenly in the oven. You can also use a kitchen scale to weigh the cookie balls out to the same weight.
More cookie recipes
We love cookies here at Urban Bliss Life! Check out all of our cookie recipes online. Here are four great cookie recipes to start with:
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Double Chocolate Coffee Cookies
- 1¼ cup all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, softened at room temperature
- ⅔ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons water
- 1 teaspoon instant coffee
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- Preheat oven to 325° degrees. Line two baking sheets with parchment paper; set aside.
- In a large bowl, mix the dry ingredients (flour, cocoa powder, baking soda, salt).
- In a stand mixer, or in a large bowl using a hand electric mixer, beat butter and both sugars until well blended.
- Meanwhile, in a small bowl, whisk together the water and the instant coffee until the granules are dissolved. Add to the mixer and beat until blended.
- Beat in the egg and vanilla.
- Once the wet ingredients are well blended, gradually add in the flour mixture. Beat for just a minute, until dry ingredients are just incorporated, and then fold in the semi-sweet chocolate chips and the dark chocolate chips.
- Using about one tablespoon of dough per cookie, drop dough onto the prepared baking sheets
- Bake at 325 degrees for 9-11 minutes.
- Cool on the pan for 5 minutes before transferring to a cooling rack.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
This recipe was first published on September 26, 2013. It was updated and republished August 18, 2023 with improved and more detailed recipe instructions, new photos, and more helpful baking tips.