Coffee Chip Cookies with Dark Chocolate Chips

Soft and chewy coffee cookies with coffee-infused butter, crunchy coffee beans, and pools of dark chocolate.

Time Commitment:
Prep Time: 30 minutes | Chill Time: 1 hour | Bake Time: 15 minutes | Total Time: 1 hour 45 minutes

Yield: 24 cookies

Special Equipment: stand mixer with paddle attachment, small saucepan, spice or coffee grinder, fine-mesh sieve, baking sheet, parchment paper

My husband is a big-time coffee drinker and I am a big-time cookie lover. Put them together and you get these coffee chip cookies with dark chocolate chips! They’re a favorite in our household due to the potent coffee flavor, crunch of actual coffee beans, and savoriness of dark chocolate.

This coffee chip cookie recipe has become a family favorite and is my favorite treat to gift to friends and loved ones. They’re always a hit and remind me of a mocha when you get a bite with chocolate.

• What You Will Need (Ingredients)
• Helpful Tip: Use Decaf Beans
• Helpful Tip: Using Melted Butter
• Helpful Tip: Using Crushed Coffee Beans
• Helpful Tip: Chopping Your Chocolate for Pools of Melted Chocolate
• Important Tip: Chill Your Coffee Cookie Dough

What You Will Need to Make Coffee Chip Cookies with Dark Chocolate

Ingredients:

• Unsalted Butter
• Coarsely Ground Decaf Coffee Beans
• Brown Sugar
• Granulated Sugar
• Eggs
• Vanilla Extract
• Instant Coffee
• All Purpose Flour
• Baking Soda
• Kosher Salt
• Cocoa Powder
• Dark Chocolate

Use Decaf For Your Coffee Chip Cookies

Full disclosure, these coffee chip cookies have the potential to pack a major caffeinated punch if you use normal coffee beans. I highly recommend (read: INSIST) you use decaf coffee beans in your coffee cookies so that you can enjoy them without worrying about being over-caffeinated.

Use Melted Butter for Coffee Infused Dough

We’re using melted butter for these coffee chip cookies for two reasons:

1. It gives the cookie a beautiful soft and chewy texture.
2. We’re actually infusing coffee into the butter to really add that next dimension of flavor.

You want to be careful when you’re infusing your butter to not let it come to any sort of simmer, let alone to brown.

The goal here is to reserve as much of the butter as possible (limiting how much of it steams off) while also heating it just enough so that the coffee beans will release their flavor.

It may sound tricky, but if you keep your burner on low you’ll be just fine!

Crush the Coffee Beans For Added Crunch

Instead of buying coarsely ground beans for these coffee cookies, I prefer to crush the cookies myself so that you have that added crunch and texture of coffee beans in every bite.

I choose to use my food processor, but you don’t need any fancy equipment to do this. You can use a spice grinder or even crush them by hand with a mallet or the flat side of a knife.

Get creative! You don’t need fancy equipment to get the results we’re looking for.

Use Chopped Chocolate Instead of Chocolate Chips

I recommend using a chopped bar of chocolate for these coffee chip cookies instead of chocolate chips.

I find that chopping up a bar of chocolate is a guaranteed way to get those melty pools of chocolate, which is what I prefer for these coffee chip cookies. Bar Chocolate melts far more easily than chips, which is why we love it in this coffee chipcookies recipe.

I want to be clear here – there is nothing wrong with chocolate chips! If that’s all you have or what you prefer, go ahead and use them.

If you do decide to go the chocolate bar route, just give the chocolate bar a rough chop until you’re left with “chip” sized pieces and you’re good to go.

Chill Your Cookie Dough For Flavorful Coffee Cookies

Chilling the dough for your coffee chip cookies is very important for this recipe, so don’t skip this step. It allows the flavors of the cookie and the coffee to fully meld, sets the butter that has been melted, and ensures all of your cookies are the same temperature when they’re baked to help with consistency.

If you’re baking your coffee chip cookies in batches, be sure to leave any unbaked dough in the fridge until you’re ready to move them to the oven. We don’t want them coming up to room temperature before baking.

If you make these coffee chip cookies, be sure to let me know what you think or if you run into any problems by leaving a review! And be sure to tag me @ficklebea on Instagram – I love seeing how your baked goods turn out.

If you’re new to baking or nervous about spending more time in the kitchen, check out My Kitchen Commandments for some helpful tips!

Coffee Chip Cookies

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Soft and chewy coffee cookies with coffee-infused butter, crunchy coffee beans, and pools of dark chocolate.

• Author: Sierra of ficklebeabakehouse.com
• Prep Time: 30 minutes
• Chill Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 8 Tablespoons Unsalted Butter
• 1/2 cup Decaf Coffee Beans, coarsely ground – split, 3 T. and remaining ground beans
  • You can substitute with 2 Tablespoons of instant decaf coffee
• 3/4 cup Light Brown Sugar – packed
• 1/2 cup Granulated Sugar
• 1 & 1/2 cup All Purpose Flour – spooned and leveled, see note ***
• 1 & 1/4 teaspoon Kosher Salt
• 1/2 teaspoon Baking Soda
• 2 teaspoon Cocoa Powder
• 2 Eggs – large
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Instant Decaf Coffee – optional
• 90 grams Dark Chocolate – roughly chopped or about 2/3 cup of chips

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Instructions

1. In a small saucepan over low heat, melt the unsalted butter (8 Tablespoons). Once melted, keep on the heat add the portion of coarsely chopped coffee beans (3 Tablespoons) and let steep for 5 minutes, stirring constantly to prevent browning or bubbling. Remove from heat and let cool for 8 min. Complete steps 2 and 3 while it cools.

   See note * if opting to use instant coffee instead of chopped coffee beans.

2. Add the light brown sugar (3/4 cup, packed) and granulated sugar (1/2 cup) to the bowl of a stand mixer fitted with the paddle attachment.
3. In a medium-sized bowl, whisk together the flour (1 & 1/2 cups, spooned and leveled, see Note ***), kosher salt (1 & 1/4 teaspoon), baking soda (1/2 teaspoon), and cocoa powder (2 teaspoons) until combined.

   These are your dry ingredients.

4. Pour the cooled butter and coffee bean mixture through a fine-mesh-sieve and into the mixing bowl with your sugars (discarding the steeped grounds). Mix on medium until well combined. It will look grainy and a little wet.
5. Add eggs (2) one at a time on medium and allow the first egg to incorporate fully before adding the second – there should be no shiny streaks. Scrape down the sides of the bowl with a rubber spatula, then add the vanilla extract (1 teaspoon)and optional instant decaf coffee (2 Tablespoons) and mix until fluffy and light, about 1 minute.
6. Turn off your mixer before adding your dry ingredients. Mix on low until just incorporated, scraping down your bowl as needed.
7. Remove the bowl from the mixer, scraping down the paddle with a spatula, and gently fold in the chopped dark chocolate (90 grams or roughly 2/3 cup of dark chocolate chips) and the remaining coarsely ground coffee beans by hand until fully incorporated.
8. Use a spoon to scoop out tablespoon-sized dough portions and roll each portion into a ball with your hands. Place rolled dough balls on a small sheet tray or plate and cover before chilling in the fridge for at least 1 hour. (** see note)
9. Thirty minutes before baking the cookies, preheat your oven to 350℉.
10. On a sheet tray lined with parchment paper, place dough balls roughly 3 inches apart, as they will spread. Bake for 10 minutes with the rack placed in the middle of the oven.
11. After removing cookies from the oven, allow cookies to cool on your baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

*If you do not have coffee beans, you can omit the crushed coffee beans from the batter and use 2 tablespoons of instant coffee in place of the crushed beans used to infuse the butter. There is no need to pour the butter through a sieve if you have used instant coffee in the butter.

** If your dough is too wet to roll into balls after mixing, chill the mixing bowl with batter (covered) in the fridge for a half hour to slightly set. After a half hour, again attempt to roll into balls, and then allow dough balls to chill for another half hour before baking.

***For the most accurate measurement of flour without using a scale, stir the flour with a spoon, then spoon the flour into the measuring cup, leveling the top with the spine of a knife or the handle of the spoon. If you are using a kitchen scale, my cups of flour average out to about 116 grams.

To help with your shopping list, here are the ingredients based on where they’re located in the grocery store and the total quantity you will need for the recipe:

Dairy:

• Unsalted Butter
• 2 Eggs

Pantry:

• Decaf Coffee Beans
• Instant Decaf Coffee- optional
• Brown Sugar
• Granulated Sugar
• Vanilla Extract
• All-purpose flour
• Baking Soda
• Kosher Salt
• Cocoa Powder
• Dark Chocolate