One-Bowl Coffee Chocolate Chip Cookies

Enjoy the perfect blend of rich flavors with this One-Bowl Coffee Chocolate Chip Cookies recipe! Designed for those who love both coffee and chocolate, these cookies are a tasty twist on the classic chocolate chip cookie by infusing it with the bold taste of espresso powder!

As a pastry chef and busy mom, my baking recipes have evolved to become easy to follow and use staple baking ingredients so anyone can make them! I love focusing on making easy desserts with a classic, unique twist, which is how these one-bowl coffee chocolate chip cookies came to be. 

This recipe uses a classic chocolate chip cookie recipe with the BEST texture. My ideal perfect cookie is one that has a soft and pillowy center with slightly crisp, chewy edges around the outside, and these cookies hit the mark!

These cookies have a hint of espresso powder mixed right into the cookie dough, offering a rich, bold, and slightly smoky flavor that compliments the chocolate beautifully!

Why You'll Love This Recipe

• The combination of coffee and chocolate in these cookies offers a rich, indulgent flavor that elevates the classic chocolate chip cookie experience.
• Utilizing melted butter in the dough ensures a chewy texture with crisp edges, creating the perfect balance of cookie textures in every bite.
• With prep and cook time totaling only 25 minutes, you can enjoy these delicious cookies without spending all day in the kitchen!
• Making a large batch and freezing the dough is simple, allowing you to bake fresh cookies for any occasion.

Espresso Powder vs. Instant Coffee

Espresso powder and instant coffee are both quick ways to add a coffee flavor to baked desserts like cookies, cakes, and coffee cupcakes, but they're very different!

Espresso powder is stronger and more concentrated because it's made from dark roasted, brewed, and dried coffee beans. This makes it the better choice for chocolate chip cookies with coffee, as it gives a richer coffee flavor that pairs great with chocolate chips. Plus, its fine texture mixes smoothly into the dough, ensuring every bite has a balanced coffee taste. Instant coffee, being milder and more diluted, doesn't offer the same depth of flavor.

Ingredients You'll Need

• Unsalted Butter - Provides richness and moisture, creating a tender texture in the cookies.
• Light Brown Sugar - Adds sweetness and moisture, contributing to the cookies' chewiness, and offers a slight molasses flavor.  
• Egg & Egg Yolk - The egg binds the ingredients together for structure, while the extra yolk enriches the dough, enhancing its chewy texture. Use room temperature ages to ensure a smoother dough and even baking.  
• Vanilla Extract - Infuses the cookies with a warm, aromatic flavor that complements both the coffee and chocolate chips. I love to splurge on a good pure vanilla extract for the best flavor.
• All-Purpose Flour - Serves as the structure of the cookie, ensuring they hold their shape.  King Arthur flour is my go-to!
• Baking Soda - Acts as a leavening agent, creating a light and airy texture by producing carbon dioxide when baked.  
• Salt - Enhances the flavors of the other ingredients, balancing the sweetness and deepening the overall taste profile.  
• Instant Espresso Powder - Delivers a concentrated coffee flavor that intensifies the chocolate, adding depth to the cookie's flavor.  
• Semi-Sweet Chocolate Chips (or chunks) - Offer bursts of rich chocolate flavor, creating a sweet contrast with the deep coffee notes.

Note: To quickly bring eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.

Easy Substitutions

• Swap light brown sugar for dark brown sugar to deepen the molasses flavor, adding a more complex sweetness to the cookie dough.
• I love swapping a chopped chocolate baking bar for the chocolate chips. It creates a richer flavor with melted pools of chocolate throughout the cookies (chocolate chips have stabilizers to hold their shape).

Equipment Needed

• Digital Kitchen Scale or Measuring Cups - A scale will give you exact measurements for consistent baking.
• Measuring Spoons
• Large Bowl
• Whisk
• Sifter
• Baking Sheet - I recommend an aluminum sheet pan, but if using a dark-coated pan reduce the oven temperature by 25°F to prevent the cookies from burning.
• Parchment Paper
• 2-Tablespoon Cookie Scoop - creates consistent-sized cookies.
• Wire Cooling Rack

How to Make Espresso Chocolate Chip Cookies

Before You Begin: Bring your egg and egg yolk to room temperature. Read the recipe from start to finish.

Combine the wet ingredients: In a large mixing bowl, add the melted butter and brown sugar. Whisk together until smooth and incorporated. Then, add in the egg, yolk, and vanilla extract. Whisk until fully combined.

Add dry ingredients and espresso powder: Using a strainer, sift the flour, baking soda, and salt into the wet ingredients, ensuring there are no lumps. Add the espresso powder to the wet ingredients and stir just until combined without overworking. 

Add chocolate: Use a rubber spatula to gently fold the chocolate in without overworking.

Chill the dough: Cover the bowl with plastic wrap, then place the cookie dough in the fridge for at least two hours or up to overnight to set properly. This will help prevent the cookies from spreading too much. 

Prepare for baking: Once you’re ready to bake, preheat the oven to 350°F/177°C. Line a large baking sheet with parchment paper.

Scoop the cookies: Using a two-tablespoon cookie scoop or spoon, scoop the dough into balls and arrange on the baking sheet, leaving 2 inches of space between each cookie.

Bake and cool: Place in the oven and bake for 10-12 minutes or until the edges are lightly golden brown and the centers are still light and slightly underbaked. Let the cookies cool for 5 minutes on the hot sheet pan, then transfer them to a wire cooling rack to cool completely.

Flavor Variations

• Use browned butter instead of regular melted butter like in these brown butter butterscotch chocolate chip cookies to add a nutty, caramelized flavor to the cookies, enhancing their depth and richness.
• Incorporate different types of chocolate chips, such as milk chocolate for a sweeter taste or dark chocolate for a more intense cocoa flavor.
• Mix in a handful of chopped nuts like walnuts or pecans for a crunchy texture and an added layer of flavor
• Stir in a teaspoon of cinnamon to introduce a warm spice note.

Storage Tips

Store these chocolate chip coffee cookies in an airtight container at room temperature for up to 4 days. If you love warmed cookies, pop them in the microwave for about 10 seconds to soften and warm them (perfect with a scoop of vanilla ice cream!)

How to Freeze Cookie Dough

I love freezing cookie dough because you never know when you'll be craving a cookie! To properly freeze cookie dough, you can either freeze it in individual scoops or the entire batch. 

Individual: Begin by portioning the dough with a cookie scoop onto a baking sheet, then freeze until solid before transferring to a freezer bag for storage. 

One piece: Shape the entire batch of dough into a log, wrap it tightly in plastic wrap, and freeze. When you're ready to bake, slice the log into rounds and bake, adding a few extra minutes to the baking time. 

To freeze baked cookies: Make sure they are completely cooled, then place them in a single layer on a baking sheet to freeze solid before transferring to a freezer-safe container, separating layers with parchment paper to prevent sticking.

Recipe FAQ

More Tasty Cookies Recipes You'll Love

• Stuffed Birthday Cake Cookies
• Cherry Dark Chocolate Oatmeal Cookies
• Candy Bar Cookies
• Smores Cookies

I hope you love these One-Bowl Coffee Chocolate Chip Cookies as much as we do and that they become a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

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