These sumptuous double chocolate coffee cookies are rich and dark, delicately infused with coffee and loaded with chunky chocolate and nuts!
It's the grown-up, amped-up version of the humble, classic chocolate chip cookie. Super easy to make and even easier to devour.
Enjoy them with a frothy cappuccino or as an after-dinner treat with a shot of espresso.
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If you enjoy coffee-flavoured recipes, you should try our popular creamy 3-ingredient coffee mouse or this iced coffee with condensed milk!
What's to love about this recipe
- It's a fact. Coffee and chocolate are a match made in heaven.
- Easy recipe, perfect for bakers of all levels.
- We're swapping chocolate chips for chocolate chunks to take these cookies up a notch. Try one warm from the oven!
- Luxurious cookies with a touch of sophistication. Perfect to enjoy with an espresso.
- These make the perfect gift for a coffee lover. Arrange them in a gift box with a bag of high-quality coffee beans.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Dark chocolate slabs
Forget about tiny chocolate chips for this recipe. Instead, we opt for chocolate slabs chopped into big, chunky pieces.
Check out the photo further down to see just how unapologetically chunky we mean.
We go for dark chocolate in these coffee cookies but if you prefer a milder taste, milk chocolate works great too.
Sugar
You'll need both light brown sugar and white granulated sugar.
If you prefer, you can substitute the granulated sugar with caster sugar.
We recommend using light brown sugar instead of dark brown sugar, as dark brown sugar's higher moisture content can cause the cookies to spread more.
Instant espresso powder
Espresso powder is made from finely ground coffee beans that have been brewed and then dried into a concentrated form.
You can find espresso powder in the hot drink aisle of most supermarkets, alongside other coffee products.
Why espresso powder and not instant coffee powder?
- Instant espresso powder is more concentrated than instant coffee, giving a richer, more intense flavour.
- Espresso powder dissolves well and integrates smoothly into the cookie dough. It's more suitable for baking.
- The powder can be mixed directly with dry ingredients, while instant coffee needs to be dissolved in water first due to its larger granules.
Step-by-step instructions:
1. Preheat the oven to 170C/325F/gas mark 3.
2. Line two baking sheets with parchment paper.
3. Melt 125g of dark chocolate in the microwave until smooth and fully liquid.
4. Chop the nuts and cut the 300g dark chocolate slabs into large chunks.
Top tip: To make chopping slabs quicker, cut the chocolate bar diagonally. It will naturally break along the lines between squares, saving you a bit of time and effort.
5. Sift together the all-purpose flour, cocoa powder, espresso powder, bicarbonate of soda and salt. Set aside.
6. In a large bowl, add the softened butter, light brown sugar and white sugar.
7. Using an electric hand whisk (or stand mixer), beat the butter and sugars until light and fluffy, about 2 minutes.
8. Add the melted chocolate to the butter and sugar mixture and beat until fully combined.
9. Next, add the vanilla extract and egg, then beat until well combined.
10. Add all the dry ingredients and beat on low until just combined. Avoid overmixing.
11. Finally, fold in the chopped nuts and chunky chocolate, making sure they're evenly distributed throughout the dough.
12. Use a medium cookie or ice cream scoop to place mounds of dough onto the lined baking sheet. Leave about 7 cm between each mound and avoid flattening the tops.
13. Bake in the preheated oven for 18 minutes or until a cake tester comes out clean. Avoid piercing any chunks of chocolate, as they may make the cookies appear undercooked.
14. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Top Tips
Don't overmix the dough
For best results, don't overmix the cookie dough. Overmixing might lead to tougher cookies.
Mix gently on low speed and stop as soon as everything is combined.
Weigh your ingredients accurately
Using a kitchen scale to weigh out your ingredients will always give you more accurate results.
If you haven't got a set of digital kitchen scales yet, add it to your Christmas list!
Don't flatten the cookies
Don't flatten the dough balls before baking. Their initial shape helps achieve a crispy outside and chewy middle.
The cookies will settle into the perfect thickness as they bake.
Not all ovens are alike
Oven times can vary. If the cookies aren't done after 18 minutes, add an extra minute or two while monitoring closely.
Smaller cookies bake faster, while larger ones may need more time. The 18-minute guideline is for cookies scooped with a medium-sized cookie scoop.
Variations
- Add a pinch of spice to the flour, like cinnamon, ginger, cardamom or nutmeg.
- Dip half of each cookie in chocolate.
- Drizzle melted chocolate over each cookie and sprinkle with golden hundreds and thousands. The gold sets off beautifully against the dark chocolate.
- Sprinkle lightly with cocoa nibs before baking.
- Sprinkle the tops with a few grains of sea salt.
Storage
These cookies have a good shelf life and can be stored in an airtight container for up to three weeks.
Can you freeze choc chip coffee cookies?
Yes! You can batch-bake them and store them in the freezer for up to 6 months.
Alternatively, you can freeze the dough before baking. Wrap it thoroughly in plastic wrap before placing it in the freezer.
To defrost, place the frozen cookie dough in the fridge overnight. The next day, roll into balls and bake following the same instructions as for the recipe.
Other cookie recipes you might enjoy
Recipe
Chocolate Chip Coffee Cookies
Ingredients
- 125 grams dark chocolate, fully melted
- 150 grams all-purpose flour
- 4 tablespoons (30g) good quality cocoa powder - levelled
- 2 tablespoons espresso powder - levelled
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 grams unsalted butter - room temperature
- 80 grams light brown sugar
- 50 grams white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 300 grams dark chocolate, roughly chopped - slabs, not choc chips
- 80 grams nuts of choice - like walnuts or pecans
Instructions
- Preheat the oven to 170C/325F/gas mark 3. Line two baking sheets with parchment paper.
- Melt 125g of dark chocolate in the microwave until smooth and fully liquid.125 grams dark chocolate, fully melted
- Chop the nuts and cut the 300g dark chocolate slabs into large chunks.80 grams nuts of choice, 300 grams dark chocolate, roughly chopped
- Sift together the all-purpose flour, cocoa powder, espresso powder, bicarbonate of soda and salt. Set aside.150 grams all-purpose flour, 4 tablespoons (30g) good quality cocoa powder, 2 tablespoons espresso powder, 1 teaspoon bicarbonate of soda, ½ teaspoon salt
- In a large bowl, add the softened butter, light brown sugar and white sugar. Using an electric hand whisk (or stand mixer), beat the butter and sugars until light and fluffy, about 2 minutes.125 grams unsalted butter, 80 grams light brown sugar, 50 grams white sugar
- Add the melted chocolate to the butter and sugar mixture and beat until fully combined.
- Next, add the vanilla extract and egg, then beat until well combined.1 teaspoon vanilla extract, 1 large egg
- Add all the dry ingredients and beat on low until just combined. Avoid overmixing.
- Finally, fold in the chopped nuts and chunky chocolate, making sure they're evenly distributed throughout the dough.
- Use a medium cookie or ice cream scoop to place mounds of dough onto the lined baking sheet. Leave about 7 cm between each mound and avoid flattening the tops.
- Bake in the preheated oven for 18 minutes or until a cake tester comes out clean. Avoid piercing any chunks of chocolate, as they may make the cookies appear undercooked.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Don't overmix the dough
For best results, don't overmix the cookie dough. Overmixing might lead to tougher cookies. Mix gently on low speed and stop as soon as everything is combined.Weigh your ingredients accurately
Using a kitchen scale to weigh out your ingredients will always give you more accurate results. If you haven't got a set of digital kitchen scales yet, add it to your Christmas list!Don't flatten the cookies
Don’t flatten the dough balls before baking. Their initial shape helps achieve a crispy outside and chewy middle. The cookies will settle into the perfect thickness as they bake.Not all ovens are alike
Oven times can vary. If the cookies aren’t done after 18 minutes, add an extra minute or two while monitoring closely. Smaller cookies bake faster, while larger ones may need more time. The 18-minute guideline is for cookies scooped with a medium-sized cookie scoop.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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