Chocolate Coffee Cookies have a blend of rich chocolate and bold coffee flavor! These cookies have a soft and chewy center with a slightly crispy edge, and are enhanced with espresso powder. Minimal chill time allows you to have these ready in less than 2 hours!
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These cookies got a slight upgrade to help make for a simpler, but still very delicious coffee cookie! They have a chocolate chip base that begin with browned butter and includes espresso powder to help maximize the chocolate flavor but also provide a subtle coffee taste. Perfect for the coffee lovers, these pair wonderfully with a cup of coffee at any time of day.
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Why You'll Love This Recipe
Flavor. These coffee cookies are combined sweetness from the chocolate combined with a nuttiness from the brown butter. You can opt to use coffee extract or vanilla extract, but don't skip on the espresso powder!
Texture. This cookie is crisp along the edges and gooey in the center. We pull the cookie out a bit early to leave a slightly underbaked center with slightly crisp outer edges. A bit of scooting helps pull the cookie together to the ultimate texture combo.
If you love chocolate than I recommend these other recipes - Black Cocoa Cookies, Mexican Hot Chocolate Cookies and Double Chocolate Cookie Bars!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Browned Butter. A relatively simple process that has such fabulous results. Browning butter simply means you are evaporating the water from the butter and cooking the milk proteins. King Arthur has a great article available if you'd like to read more about it.
Coffee or Vanilla Extract. You can use either coffee extract or vanilla extract. Both work well within the recipe.
Espresso Powder. Don't skip on this one! This helps give the cookie the robust coffee flavor, but also helps to enhance the chocolate flavor.
Brown Sugar. You can use light or brown. Either will work well.
Chocolate. I have a preference for dark chocolate, but you can use semi-sweet if you'd like. I have tried both a chopped chocolate bar and chocolate morsels, and both work well. Use whatever is most convenient for you!
Eggs. We will use one whole egg plus an egg yolk to add that extra bit of moisture we lose from browning the butter. Make sure they are at room temperature.
Pre-Baking Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure the eggs are room temperature, and the butter has cooled (warm but not hot).
Brown The Butter. Its helps elevate the flavor of the cookie and allows for a tastier cookie. You can make in advance, and will keep in the refrigerator for at least 1 week.
Let's Make Chocolate Coffee Cookies
This Chocolate Coffee Cookies recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Browning Butter
Step 1: Brown the butter in a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
Step 2: About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
Step 3: You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.
Step 4: Remove from heat and pour into heat safe bowl. Be careful!! The butter is very hot. Handle with care.
Making Chocolate Coffee Cookies
Step 1: Combine cooled brown butter, brown sugar and vanilla or coffee extract. Whisk until well combined - about 1 minute.
Step 2: Add egg and egg yolk and whisk until well combined.
Step 3: Add flour, espresso powder, fine sea salt and baking soda. Fold into batter until fully incorporated.
Step 4: Fold into batter until fully incorporated.
Step 5: Add chocolate morsels and fold into batter. Cover bowl with plastic wrap and place in refrigerator for 20 - 30 minutes.
Step 6: Preheat oven to 350 F. Remove from refrigerator and use 2 tbsp cookie scoop to scoop out dough and place on baking sheet.
Hot Tip!! Add extra chocolate morsels or chopped chocolate on top of the dough ball before baking for added flavor.
Step 7: Bake between 11 to 12 minutes. Remove from oven and place on cooling rack.
Step 8: Use large round cookie cutter to scoot cookie. Top with flaky sea salt.
Troubleshooting
- Cookie was underbaked. This cookie may look slightly underbaked when removed from oven. That is intentional for a fudgy cookie. Allow to set and cool before enjoying. If you prefer a cookie that is not underbaked, bake for another 1 -2 minutes or until edges are fairly crispy.
- Cookie came out looking wonky. Most cookie won't come out perfectly round, and the key here is to scoot the cookie. Take a large round cookie cutter or bowl, and place the permitter around the cookie and then use circular motions to 'scoot' the cookie in. This helps make it round.
Storage
Pre-Bake Storage. Proceed with instructions up to baking. Place in freezer safe ziplock bag or container and freeze for up to 3 months. When ready to bake, remove from freezer and let sit at room temperature for about 20 - 30 minutes. Follow instructions for baking.
Post Bake Storage. You can store in a ziplock bag or airtight container at room temperature for up to 3 days. You can also freeze in freezer safe ziplock bag or container for up to 3 months. When ready to enjoy, remove from freezer and allow to come to room temperature before enjoying.
More Recipes To Enjoy
Black Cocoa Cookies
Banana Pecan Muffins
Apple Cider, Maple and Pecans Sugar Cookies
If you have tried this Chocolate Coffee Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Chocolate Coffee Cookies
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Equipment
- mixing bowls
- rubber spatula
- 2 tbsp ice cream scoop
- kitchen scale optional but recommended
- deep light colored pot
- cooling rack
Ingredients
- 1 cup unsalted butter 226 g
- 1 cup brown sugar, packed 200 g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla or coffee extract
- 2 ¼ cup all purpose flour 270 g
- 1 tsp espresso powder
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ¾ cup chocolate morsels or 4oz chopped chocolate bar
- flaky sea salt optional for topping
Instructions
Browning Butter
- Brown the butter in a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
- About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.
- Remove from heat and pour into heat safe bowl. Be careful! It is very hot!!
Chocolate Coffee Cookies
- Combine cooled brown butter, brown sugar and vanilla or coffee extract. Whisk until well combined - about 1 minute.
- Add egg and egg yolk and whisk until well combined.
- Add flour, espresso powder, fine sea salt and baking soda. Fold into batter until fully incorporated.
- Fold into batter until fully incorporated.
- Add chocolate morsels and fold into batter. Cover bowl with plastic wrap and place in refrigerator for 20 - 30 minutes.
- Preheat oven to 350 F. Remove from refrigerator and use 2 tbsp cookie scoop to scoop out dough and place on baking sheet.
- Bake between 11 to 12 minutes. Remove from oven and place on cooling rack.
- Use large round cookie cutter to scoot cookie. Top with flaky sea salt.
Julian says
Best cookies ever!