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Chocolate Chunk Coffee Cookies Recipe
These coffee cookies are studded with a ton of chocolate chunks and are made with brewed coffee and coffee granules. They will be sure to give you a pick me up any day!

Yield: About 2 dozen cookies

Posted by Sam A. Published See Sam A.'s 7 projects »
  • Step 1

    Line a baking sheet with parchment paper.

  • Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium until smooth. Do not overmix or the cookies will spread more than they should.

  • Step 3

    Add in the whole egg and then the yolk, and mix.

  • Step 4

    Add in ground coffee, vanilla, and brewed coffee, mix on low to combine.

  • Step 5

    Turn the mixer off and add in the flour, baking powder, baking soda and salt and then turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.

  • Step 6

    When an evenly mixed dough forms, stop the mixer and stir in the chocolate chunks in by hand so as not to break them up.

  • How to bake a cookie. Chocolate Chunk Coffee Cookies - Step 7
    Step 7

    Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the refrigerator to chill before baking.

  • How to bake a cookie. Chocolate Chunk Coffee Cookies - Step 8
    Step 8

    Chill the dough for an hour or up to overnight.

  • Step 9

    Preheat your oven to 350° F.

  • Step 10

    Separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading.

  • How to bake a cookie. Chocolate Chunk Coffee Cookies - Step 11
    Step 11

    Bake for 15 minutes. The cookies are done when the edges are golden brown.

    Dough needs to be chilled to make sure the cookies won’t spread too much. You can alternatively chill just the dough in the bowl and then scoop it out onto the baking sheets but I would still stick them in the fridge for a few minutes before baking to ensure the spread is low.

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