by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads
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These chewy coffee cookies are a no mixer and no chill recipe! They are loaded with instant coffee, chocolate chips, and cinnamon. They are the perfect cookie to make for coffee lovers! The cookies have the most perfect chewy texture!
These coffee cookies have such a strong coffee flavor! I used an instant coffee that I blended into a powder. This lets them have great flavor without sacrificing on texture.
It also have chocolate chips and cinnamon to really complement the coffee!
For more chocolate chip cookie recipes, try Thick Espresso Chocolate Chip Cookies, Chocolate Chip Marshmallow Cookies, and Small Batch Chocolate Chip Cookies.
Jump to:
- Why This Recipe Works
- Ingredient Notes
- Step By Step Instructions
- Expert Baking Tips
- FAQ
- Storing and Freezing
- 📖 Recipe
Why This Recipe Works
- Coffee chocolate chip cookies- These cookies have both coffee and chocolate chips!
- No chill and no mixer recipe- This coffee cookies recipe uses melted butter, so it is a no mixer recipe and it is also no chill time!
- Chewy texture- These cookies have a chewy center with a crispy edges.
- Easy to make- They are so easy to make that kids can help make them!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- The butter is melted and cooled to room temperature before using.
- Brown sugar- I used light brown sugar.
- Eggs- Pull the large eggs out 2 hours before baking.
- Instant coffee powder- Use a high quality brand of instant coffee. It gets ground into a powder. You can also use instant espresso powder.
- Chocolate chips- Use semi-sweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
Step By Step Instructions
Here is how to make and bake these coffee cookie recipe. You don't need an electric mixer for this recipe. No stand mixer or hand mixer needed. You do need two bowls, whisk, large baking sheet, and a rubber spatula!
The actual recipe is below in the recipe card.
STEP 1: Mix the dry ingredients. In a medium bowl or small bowl, sift the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Using a blender or food processor, blend the instant coffee into a fine powder and add it to the dry ingredients.
STEP 2: Mix wet ingredients. In a large bowl, mix the melted butter (make sure it is cooled!), brown sugar, white sugar, vanilla extract, and eggs. Use a whisk to mix it together.
STEP 3: Add the flour mixture. Next, add the dry ingredients to the bowl and use a rubber spatula to mix it in. Then, add in the chocolate chips.
Let the batter rest while you preheat the oven.
STEP 4: Scoop. Use a large cookie scoop to scoop the cookie dough. Place 6 cookie dough balls on a prepared baking sheet with parchment paper.
To make your cookies look like mine, top with extra chocolate chips on top of the cookie dough balls!
STEP 5: Bake. Bake the cookies for 13-15 minutes in the preheated oven until the edges are golden brown but the middle is still slightly underdone.
Cool the cookies on a cooling rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 1-2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
FAQ
Can I make these into smaller cookies?
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Can these cookie dough balls be frozen?
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Can I chill the cookie dough overnight?
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Make sure they come to room temperature before baking.
Storing and Freezing
For these coffee cookies, store cookies in an airtight container up to 5 days at room temperature.
Freezing
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
- S'mores Cookies
- Key Lime Cookies
- White Chocolate Toffee Cookies
- Cinnamon Pecan Chocolate Chip Cookies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram@stephaniesweettreats. To get more ideasfollow me on Pinterest.
📖 Recipe
Coffee Cookies
These chewy coffee cookies are easy to make chewy cookies full of instant coffee and chocolate chips. It also has some cinnamon to pair with the coffee!
5 from 26 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 13 minutes mins
Total Time 33 minutes mins
Course Dessert
Cuisine American
Servings 18 Large cookies
Calories 311 kcal
Ingredients
- 2 tablespoon Instant coffee good quality. Measured then blended
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light brown sugar
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 ½ cups Semi-sweet chocolate chips
Instructions
Using a food processor, blend the instant coffee into a powder. In a medium bowl, sift the flour. Add the instant coffee, baking soda, baking powder, salt, and cinnamon.
2 tablespoon Instant coffee, 2 ½ cups All-purpose flour, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 teaspoon Ground cinnamon, ½ teaspoon Baking powder
In a large bowl, add the melted butter (it needs to be cooled to room temperature), brown sugar, sugar, vanilla, and eggs.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add the dry ingredients and use a rubber spatula to mix until just combined. Add the chocolate chips and mix.
1 ½ cups Semi-sweet chocolate chips
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit while the oven preheats. This allows the gluten absorbs into the wet ingredients.
Use a 2oz cookie scoop and scoop the cookie dough. Scoop 6 cookie dough balls per cookie sheet. Top the cookie dough balls with extra chocolate chips.
Bake one cookie sheet at a time. Bake for 12-14 minutes. Bake until the edges are golden and the middle is slightly underbaked.
Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 311kcalCarbohydrates: 39gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 28mgSodium: 197mgPotassium: 144mgFiber: 2gSugar: 23gVitamin A: 323IUVitamin C: 0.004mgCalcium: 27mgIron: 2mg
Keyword chewy cookies, chocolate chip cookies, coffee cookies, easy to make, no mixer
Tried this recipe?Let us know how it was!
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About Stephanie Rutherford
Reader Interactions
Comments
Marla Tierney says
Made these with espresso powder and into smaller cookies. The cinnamon took them to next level. Will be making these again.Reply
Charles says
Can you use espresso instead instant coffee
Reply
Stephanie Rutherford says
Yes you can!
Reply
Linda says
I went a little crazy and switched it to a sachet of ginger tea. It was WOW. The nuanced flavours between the dark chocolate chunks that I used mixed with cinnamon and that ginger was OUT OF THIS WORLD.Reply
Kendyl says
I used this recipe for my office holiday cookie swap. They were super yummy, and I got a lot of compliments and requests to share the recipe! I left out the step of rolling the dough balls in sugar (personal preference for less sweetness). I also enjoyed them more while they were still warm, mainly cause the hershey kiss is difficult to bite through once it solidifies again (I used 'Hugs' and regular hershey kisses). I think next time I make this recipe I'll try a few chocolate chips on top instead of the hershey kiss!Reply
Kiska says
Can I use freshly pressed decaf coffee (cooled down) from freshly ground beans or the ground beans themselves? I can’t have high levels of caffeine and it’s hard to find decaf instant coffee.
Reply
Stephanie Rutherford says
I would take the ground beans and blend them so it looks like instant coffee.
Reply
Hala says
I made these cookies yesterday and posted on my insta and everyone loved the way they looked. U can tell a good cookie just by it’s face. This cookie was perfectly crisp and soft. 10/10Reply
Maryse says
So good! I did not use cinnamon. I used mini chips. The dough refrigerates well. While I made this batch, I also assembled a kit for the next batch.Reply
Lauren says
Unsurprisingly, another stellar cookie recipe! Super easy to throw together and very delicious. The coffee flavor really comes out after the cookies have fully cooled. I used a 3 Tbsp cookie scoop and got 20 cookies. I also used instant espresso powder and had great results. I found that my first unrefrigerated batch didn't turn out quite as well as the ones that rested in the fridge while I baked, so I'd recommend throwing them in the fridge for just a bit before baking! The first batch just spread a bit thinner and got crispier than I'd prefer.Reply
Barbara says
This cookie recipe is fabulous. They are perfect to accompany an afternoon coffee or as an ice cream sandwich. I‘ll bake them again for sure! Enjoy!Reply
Begoña says
These cookies were amazing!! Bursting with coffee flavor and had the best soft gooey middle with a nice crunchy edge! I made them with semi sweet and white chocolate chips!Reply
