Homemade Bite: Coffee Chocolate Chip Cookies

Like coffee? How about chocolate? Good, you'll love these.

If you’re at all like me, then you know what it’s like when you just can’t get enough coffee. If you’re at all human, you know what’s it like when you just can’t get enough chocolate. Fortunately, I had both of these cravings.

I thought about a chocolate cake with coffee frosting. I thought about coffee-infused brownies. They sounded good, but not great. Then, I saw the light: Coffee Chocolate Chip Cookies. Next thing I knew, I was at the supermarket buying ingredients.

Usually when I make dough, I have a bite and proceed to put the rest in the fridge. But not this time. Coffee and chocolate chips in one dough is just unfair. So, I had more than a bite (maybe a lot more). I think you might let your guard down too.

After an agonizing 45 minutes of chilling, I pulled the cookies out of the fridge. Make sure you don’t cheat here! Letting the dough rest is essential in giving the cookies a firm shape so that they won't flatten out. Anyway, I put my cookies in the oven and went back to binge watching Breaking Bad. It’s a serious problem—I don’t sleep much these days.

Then, the timer went off and I rushed into the kitchen. As I entered, I was halted by the mouthwatering scent making its way out of my oven. I stood there for a second, dumbfounded as I inhaled the wonderful smell, before coming back to my senses and realizing I had to take out the cookies. 

As I poured a glass of creamy chocolate milk, my nose did its final adjusting to the delectable smell that had now reached every corner of the room. I sank my teeth into a warm cookie. It had fabulous texture—soft and chewy on the inside and harder around the edges, but never crispy. The coffee flavor was present, but not too strong. And of course, the Ghirardelli chocolate chips didn’t hurt. Overall, a fantastic cookie. I hope you enjoy!


Timing: 20 minutes of working, 45 minutes of chilling

Yield: 20 cookies


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons instant espresso or coffee powder
  • 1/2 cup milk chocolate chunks
  • 1/2 cup dark chocolate chunks


  • Place racks in the center of the oven and line two baking sheets with parchment paper.  Set them aside for now.
  • In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
  • In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the butter mixture with a spatula.  Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes.  Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once, to the butter mixture.  Beat on low speed until just combined.  Stop the mixer, add the chocolate chunks and fold together with a spatula until well combined.  Cover the dough with plastic wrap and let chill in the fridge for at least 45 minutes.
  • 10 minutes before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
  • Roll the dough into 1 and 1/2 tablespoon balls and place them on the baking sheets.  Bake for about 5 minutes, then rotate 180°, and bake for another 5 minutes. The cookies should slightly brown around the edges. Remember, every oven is different, so yours may need a little more or less than 10 minutes. After the edges have just browned, remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes,

Storage Instructions:

The dough can stay in the fridge for up to 3 days and in the freezer for up to one week. Once baked, the cookies can be kept in an airtight container for up to two days.

Recipe adapted from: 


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