These Coffee Chocolate Chip Cookies are soft and chewy in the centre, with a hint of coffee and rich chocolate flavours. The best way to enjoy these is with a large mug of coffee or pot of Tea.
I was inspired to make these biscuits after buying something similar recently. We go through a lot of biscuits and cookies at coffee break times and my first batch, of various sizes, worked out great and was gone in minutes. If you love chocolate, these Chocolate Chip Rock Buns and Triple Chocolate Chip Muffins are also easy to make and go well with a large pot of tea or coffee.
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Ingredients and Substitutions
This is just an overview of the ingredients I used with possible alternatives and why I may have used them.
- Butter - Unsalted. To be melted with the chocolate.
- Chocolate - Dark chocolate chips or milk chocolate chips are fine for melting and adding to the flour mixture. Or roughly chop a chocolate bar.
- Coffee - Instant coffee granules or instant coffee powder or instant espresso powder are ok to use.
- Sugar - Using a mix of white sugar and soft brown sugar is fine. Using dark brown sugar will also add a slight toffee flavour.
- Eggs - Medium sized and free range if possible
- Vanilla Extract - For extra flavour. (not shown in the image above)
- Flour - Spelt Plain white flour or any plain flour or all purpose flour that does not contain a raising agent is fine.
- Cocoa Powder - For an even richer chocolate flavour and colour.
- Baking Powder - This gives the chewy chocolate chip cookies a little lift.
See the recipe card below for a full list of ingredients and quantities.
Step By Step Instructions
Pre heat the oven to 180c deg and have ready 2 large baking trays lined with parchment paper.
Step 1: Melt the butter and chocolate over medium heat.
Step 2: Take off the heat and stir in the instant coffee and leave it to cool a little before pouring it into the bowl of an electric mixer. Add the white and brown sugars, lightly beaten eggs and vanilla. Mix until well combined.
Step 3: Sift together the flour, cocoa powder and baking powder before adding to the chocolate mixture.
Step 4: Mix until well combined, scrap down the sides of the bowl as you go along.
Step 5: Add the chocolate chips or roughly chopped chocolate and mix well.
Step 6: Using a tablespoon, small ice cream scoop, or cookie scoop and place rounds of cookie dough balls onto a parchment-lined baking sheet. Leaving plenty of space for the dough to spread a little. I managed to make 20 cookies. 10 on each of the two baking sheets that I prepared earlier.
Step 7: Bake in the centre of the oven for 10 - 12 minutes or until baked. The cookies will still be a little soft in the centre and continue to cook with the residual heat. TIP: For best results, DO NOT overbake or the cookies will go hard. Leave to cool a little before placing them on a wire rack or cooling rack to cool completely.
Storage
The texture of the cookies will be soft and chewy in the centre and are best stored in an airtight container.
Cook's Tips
- Try to make the cookie dough balls an even weight. Use a digital scale to gauge the exact weight of the whole dough then divide it into equal portions, depending on how many you want to make.
- Do not overbake the cookie dough or they will bake too hard.
- Leave them to cool before turning them out onto a wire rack. They will crumble if you remove them from the baking tray while they are still soft.
FAQ
Yes, you can adjust the size of the cookie dough balls. You will need to adjust the baking times. Larger cookies will take longer to bake.
Yes, you can bake individual balls of frozen cookie dough. You will need to bake them an extra few minutes than the recipe says if baking them straight out of the freezer.
More Cookie Recipes To Try
Try these other delicious cookie recipes.
If you tried making this Coffee Chocolate Chip Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Subscribe to my Newsletter!
Recipe
Coffee Chocolate Chip Cookies Recipe
Equipment
- 2 Large Baking Sheets
- Baking Parchment
Ingredients
- 115 g unsalted butter
- 100 g plain or milk chocolate chips or break a chocolate bar into chunks to make it easier to melt with the butter.
- 1 teaspoon instant coffee powder or coffee granules
- 140 g caster sugar
- 140 g soft light brown sugar
- 2 eggs lightly beaten
- 2 teaspoons vanilla extract
- 250 g spelt plain white flour or plain white/all purpose flour
- 30 g cocoa powder
- ½ teaspoon baking powder
- 140 g chocolate chips milk or plain. or roughly chop a chocolate bar
Instructions
- Pre heat the oven to 180c deg have ready 2 large baking trays lined with parchment paper.
- Melt the butter and plain chocolate over medium heat. Take off the heat and stir in the instant coffee and leave it to cool a little before pouring it into the bowl of an electric mixer.115 g unsalted butter, 100 g plain or milk chocolate chips, 1 teaspoon instant coffee powder
- Add the white and brown sugars, lightly beaten eggs and vanilla. Mix until well combined.140 g caster sugar, 140 g soft light brown sugar, 2 eggs, 2 teaspoons vanilla extract
- Sift together the flour, cocoa powder and baking powder before adding to the chocolate mixture. Mix until well combined, scrap down the sides of the bowl as you go along.250 g spelt plain white flour, 30 g cocoa powder, ½ teaspoon baking powder
- Add the chocolate chips and mix well.140 g chocolate chips milk or plain.
- Using a tablespoon or small ice cream scoop, place rounds of cookie dough balls onto a parchment-lined baking sheet. Leaving plenty of space for the dough to spread a little. I managed to make 20 cookies. 10 on each baking sheet that I pre prepared.
- Bake in the centre of the oven for 10 - 12 minutes or until baked. The cookies will still be soft in the centre and continue to cook with the residual heat. DO NOT overbake or they will go hard. Leave to cool a little before placing them on a wire rack or cooling rack to cool completely.
- The baking time will vary depending on how large or small the cookie dough balls are. Larger sizes may need an extra minute or two to bake.
Your Private Notes
Notes
- Try to make the cookie dough balls an even weight. Use a digital scale to gauge the exact weight of the whole dough then divide it into equal portions, depending on how many cookies you want to make.
- Do not overbake the cookie dough or they will bake too hard.
- Leave them to cool before turning them out onto a wire rack. They will crumble if you remove them from the baking tray while they are still soft.
- Larger cookies will take longer to bake so you will need to adjust the baking times.
- You can bake individual balls of frozen cookie dough. You will need to bake them an extra few minutes than the recipe says if baking them straight out of the freezer.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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