Yield: 16 coffee chocolate chip cookies // Total Time: 1 hr. // Disclaimer: This post includes affiliate links. // This post is sponsored by Papanicholas. All opinions are my own.

Soft and chewy chocolate chip cookies, bursting with delicious coffee flavor.

Why you’ll love these coffee chocolate chip cookies

If you are a cofee lover, you’ve come to the right blog. I LOVE coffee, and I even more so love putting it into baked goods. These coffee chocolate chip cookies are SO soft and chewy, with slightly crisp edges, and are loaded with coffee flavor. We’ll use a combination of both straight up coffee grounds (yes they are safe to eat), and strongly brewed coffee for the best flavor. Start now and you can be enjoying these in just 1 hour!

Papanicholas Coffee

I’ve partnered again with my all-time favorite coffee brand: papanicholas coffee for these coffee chocolate chip cookies. I use their coffee beans every day and am so happy to be able to partner with them to spread the love of their coffee. In this recipe I used their vanilla nut creme coffee grounds, which has flavor notes of sweet vanilla bean, warm toasted nuts and sweet crème. I definitely highly recommend trying some of their coffee, they have so many delicious flavors and are always the coffee I use in my recipes (and for my daily caffeine dose!). You can find their website by clicking here. Also, if you do end up purchasing their coffee be sure to use code FRESH20 for 20% off your coffee order!

Recipe tips

Weigh your ingredients

  • Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient and can easily throw off a recipe. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!

Mix the dough carefully

  • When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.

Underbake for perfect cookies

  • Cookies continue baking after they have been taken out of the oven. If you used a 3 tbsp. cookie scoop & use an oven thermometer, these will be ready to take out at the 12 minute mark!

Cookie scooting

  • The secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!

Room temperature ingredients

  • You’ll want your cold ingredients at room temperature for this recipe so that they all come together to form a nice, cohesive dough. Beforehand, take out the egg and egg yolk at least 30 minutes and up to 1 hr. 30 min. before starting the recipe. To bring an egg to room temperature quickly, you can place it under hot water for 1 minute. The butter doesn’t need to be at room temperature prior to starting the recipe, you’ll just want to make sure that it isn’t extremely hot when you start making the cookies or else you could cook the eggs.

Ingredients and substitutions

All purpose flour: for structure and chewiness.

Baking powder: for helping the cookies rise.

Baking soda: for helping the cookies rise and to help them brown nicely.

Salt: to help balance and bring out the sweetness of the cookies

Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.

Light brown sugar: for flavor, sweetness, and adding mositure.

Granulated sugar: for sweetness and helps lock in moisture.

Egg: for binding and for moisture. An extra egg yolk in the dough helps make it more rich!

Coffee grounds: we’ll use a combination of coffee grounds and brewed coffee to pack a lot of flavor into these cookies.

Semi sweet chocolate bar: for getting those perfect pockets of chocolate spread all throughout the cookies. You can easily substitute in your favorite chocolate chips as well!

Mixing in the egg
The finished cookie dough
The cookie dough, scooped out into balls

How to: coffee chocolate chip cookies

Here are the steps to follow to make these cookies. You can find the complete recipe (which is printable!) at the end of this blog post.

1. Preparation. Brew a small strong batch of coffee. If you’re using a chocolate bar, chop up the chocolate at this point as well.

2. Mix the wet ingredients. In a large microwave safe mixing bowl, melt the butter. Whisk in both sugars, followed by the egg, egg yolk, and brewed coffee.

3. Add in the dry ingredients. Add in the flour, baking powder/soda, salt, and coffee grounds. Fold the ingredients together just until a few flour streaks remain, then add in the chocolate. Stir just until no flour streaks remain.

4. Chill. Cover the cookie dough and let it chill in the fridge for at least 30 minutes, up to overnight. This is definitely a little annoying, but I promise it’s worth it! If you skip the chilling, the cookies will spread too much in the oven and will have less flavor.

5. Bake. Dish out the cookies using a 3 tbsp. cookie scoop. For ‘prettier’ cookies, press some extra chocolate chips/chocolate into the tops of them, and then bake for 10 minutes.

6. Get perfect cookies. Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.

7. Serve and enjoy!

Coffee chocolate chip cookies Q & A

Can I double these coffee chocolate chip cookies?

  • Of course! Simply double all the ingredients in this recipe to make 32 delicious coffee chocolate chip cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.

Can I make these cookies ahead of time?

  • Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!

How to store coffee chocolate chip cookies.

  • Like most baked goods, these cookies will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.

Can I use instant coffee?

  • Yes! Just brew a small strong batch of instant coffee (you’ll only need 2 tsp. for the dough), and replace the coffee grounds with instant coffee.

Why do you measure in grams?

My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!

A note on oven temperature

Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

Coffee chocolate chip cookies troubleshooting

Help! My cookies turned out dry and crumbly.

  • Typically, the #1 culprit for this is always not measuring the flour properly. If you use cup measurements, you run the risk of adding too much flour to the dough which can make it super dry.

My cookies spread too much during baking.

  • The #1 reason for this would be that you didn’t chill the cookie dough. Although it can be frustrating to wait, the cookie dough does need to chill to give time for the butter to firm up and the ingredients to meld together so that they don’t completely spread out in the oven. It could also be that your oven temperature is running lower than it claims to be. For that reason, I recommend always using an oven thermometer. The one I use was ~$6 and is linked under “baking tools” in my amazon storefront below!

Tools and ingredients

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!

Did you make these coffee chocolate chip cookies?

If you made these coffee chocolate chip cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!

Coffee Chocolate Chip Cookies

Print Recipe
Soft and chewy coffee flavored cookies, filled with chocolate chips
Course Dessert, Snack
Cuisine American
Keyword chocolate chip cookies, coffee, cookies
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 16 cookies
Calories 245


  • 150 g unsalted butter (½ c. + 3 tbsp.)
  • 150 g light brown sugar (¾ c.)
  • 60 g granulated sugar (¼ c. + 1 tbsp.)
  • 1 egg + 1 egg yolk room temperature
  • 2 tsp. strongly brewed coffee
  • 210 g all purpose flour (1 ¾ c.)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • 2 tbsp. coffee grounds
  • 210 g semi-sweet chocolate chips, baking bar, etc. (1 ¼ c.)


  • First, prep your ingredients by brewing a small strong batch of coffee, and chopping up your chocolate if needed.
  • In a large microwave safe bowl, melt the butter.
  • Add in both sugars, and whisk until combined.
  • Whisk in the egg, egg yolk, and strongly brewed coffee until well combined.
  • Add in the flour, baking powder, baking soda, salt, and coffee grounds. Fold the mixture together with a rubber spatula until almost all of the flour has been incorporated.
  • Add in the chopped chocolate, and fold just until no flour streaks remain.
  • Cover the dough tightly with plastic wrap and chill in the fridge for at least 30 minutes.
  • Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
  • Use a 3 tbsp. cookie scoop to dish out the cookies, leaving at least 2" between each cookie to allow room for spreading.
  • Bake for 12 minutes, or until the edges of the cookies start to turn golden brown.
  • Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
  • Serve and enjoy!


Serving: 1cookie | Calories: 245kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 174mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin A: 256IU | Calcium: 40mg | Iron: 2mg

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Recipe Rating


    1. Hi! If you’re looking for a small batch, I’d recommend using my “small batch chocolate chip cookies” recipe & add in 1 tbsp. coffee grounds & replace the vanilla with brewed coffee. I hope this helps!

    1. Hello! I haven’t tried it but some research online suggests it would be fine – I would just be sure to measure in grams if possible since they wouldn’t weigh the same cup-for-cup. I’d love to know how it turns out if you try it with the coconut sugar!