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–+ servings
Chocolate chip coffee cookies on a white tray surrounded by coffee beans.

Chocolate Chip Coffee Cookies

These sumptuous double chocolate coffee cookies are rich, dark, delicately laced with coffee and loaded with hefty chocolate chunks! It's the grown-up, amped-up version of the humble, classic chocolate chip cookie. Super easy to make and even easier to devour.
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5 from 36 votes
Course: Dessert, Snack
Servings: 15 cookies (using a medium ice cream scoop)
Calories: 335
Author: Maretha Corbett
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

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.
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**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

Calories: 335kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 167mg | Potassium: 340mg | Fiber: 5g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 4mg
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