Dark Chocolate Coffee Cookies

These Dark Chocolate Coffee Cookies are rich, moist, and have a balance of not-too-sweet-sweetness thanks to the dark chocolate and instant coffee in the recipe.

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What’s a Coffee Cookie?

Great question! We named this recipe a “Coffee Cookie” for two primary reasons:

1. It’s got coffee IN it. As you can see in the recipe below, there is a scoop of instant coffee. This gives it a rich, distinct flavor that you won’t find in a typical cookie recipe.
2. It goes great with coffee! One of my favorite things to do is pair coffee with something sweet. This is a perfect treat to serve with decaf at night or for an afternoon treat.

Now that we’ve clarified why we call this a coffee cookie, let’s get to making it!

P.S. If you like chocolate recipes you’ll love our Chocolate Chip Cheesecake Brownies, Brownie Mix Cookies, or our Chocolate Buttercream Frosting.

Main Ingredients

When baking, it’s always helpful to set out all of your ingredients before you start. It’s almost inevitable that you will be missing something if you don’t! Here are the main ingredients

• Softened butter
• Sugar
• Eggs
• Instant coffee (decaf or regular will work)
• Cocoa powder
• Baking powder
• Salt
• All-purpose flour
• Dark chocolate chips

Step-by-Step Instructions

Like most cookie recipes, start with mixing up the butter and sugar and eggs in a stand mixer or with a handheld mixer. It’s really important that the butter is room temperature for this.

After the wet mix is light and fluffy, you’ll then stir together the dry ingredients in a different bowl. I like to use a stand mixer to make the cookie dough. It makes it easier to combine the ingredients.

After you add the dry ingredients to the wet mix, you’ll fold in the dark chocolate using a wooden spoon. I say fold in because you don’t want to over mix your dough or the cookies will get dense.

Using a small scoop, place your cookies on parchment-lined baking sheet. I’ve found that these cookies do best when pressed out a bit with your hands. Because of their consistency, they need a little assistance to take on the traditional cookie shape. Bake for 11-13 minutes. Let cool completely.

Dark Chocolate Coffee Cookies

You’ll love the dark chocolate chips and the hint of coffee in these rich moist cookies. They’re sure to be a hit at your next gathering!

4.50 from 2 votes

Yield: 24 cookies

Prep Time:15 minutes mins

Cook Time:12 minutes mins

Total Time:27 minutes mins

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Ingredients

 

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• ▢ 2 sticks butter (softened)
• ▢ 1 1/3 cup sugar
• ▢ 2 eggs
• ▢ 1 tablespoon instant coffee
• ▢ 1/2 cup cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 2 1/4 cups all-purpose flour
• ▢ 1 1/2 cups dark chocolate chips (we like these from Target)

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Instructions

 

1. Preheat oven to 350°F.
2. In a mixing bowl, cream together softened butter and sugar in a bowl until light and fluffy. (I recommend using a stand mixer with paddle attachment, but you can use a wooden spoon and some elbow grease instead.) Then, add the eggs one at a time, mixing well after each addition.
3. In another bowl, whisk together the dry ingredients (cocoa, flour, coffee, baking powder and salt.)
4. Add the dry ingredients to wet ingredients and combine just until the dough comes together.
5. Fold in dark chocolate chips.
6. Drop scoops of dough onto parchment lined sheet trays. (I used a small cookie dough scoop.) Use your fingers to smash the cookies down a bit so they flatten out more easily when baking.
7. Bake for 11-13 minutes. Let cool completely.

Freezer Instructions

Freeze for Later:  Scoop or shape the dough, place on a baking sheet to flash freeze, then transfer to an airtight container or freezer bag. Freeze for up to 3 months.

Prepare from Frozen: Bake straight from frozen—just add 1–2 minutes to the baking time.

Notes/Tips

Optional Topping: Melt white chocolate chips in the microwave (stirring after each 30-second interval) and scoop into a small plastic bag. Snip off end and drizzle cooled cookies with white chocolate.

 

Nutrition

Calories: 224 kcal (11%) | Carbohydrates: 28 g (9%) | Protein: 3 g (6%) | Fat: 12 g (18%) | Cholesterol: 34 mg (11%) | Sodium: 145 mg (6%) | Fiber: 1 g (4%) | Sugar: 15 g (17%)

If you make this, please leave a review and rating letting us know how you liked this recipe!

Author: Polly Conner