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These soft Chocolate Chip Coffee Cookies are perfect for the coffee lover in your life! Delicious coffee flavored cookies sprinkled with mini chocolate chips, they’re like your favorite mocha drink wrapped up in a sweet little treat.
Why We Love This Recipe
I wasn’t always a coffee drinker. But I have been a fan of coffee flavored sweet treats like these Chocolate Chip Coffee Cookies for much longer. So, if you’re like me, I hope you’ll enjoy these as much as we do.
I’m still more of an occasional coffee drinker and sometimes joke that I like my coffee creamer with a splash of coffee. Straight up black coffee is not my thing so that’s why sweet coffee treats like these mocha cookies are just the perfect blend.
Inspired by the mocha lattes my mom makes when we stay with them, I created these soft little mocha cookies sprinkled with mini-chocolate chips. They freeze well and with fewer than ten ingredients, it’s easy to make a double batch to enjoy some now and have some on hand for later.
What Ingredients Are Needed To Make These Cookies?
All the ingredients needed to make these coffee cookies are easy to find at the grocery store. I’ve mentioned it before, but I normally choose store-brand when I can to save money. We like to shop at ALDI and that’s one of my favorite stores to find baking ingredients.
These cookies call for instant coffee granules which can normally be found in the coffee aisle of the store. Look for them either on the upper shelf or lowest shelf if you can’t find them right away as the regular ground coffee or whole coffee beans usually take up the middle section of the shelves.
How to Make This Recipe
This cookie recipe comes together in no time thanks to only needing fewer than 10 ingredients! I start by creaming the butter, sugar and eggs together using an electric hand mixer (affiliate link) or stand mixer (affiliate link) and then it’s easy to blend in the instant coffee granules and vanilla extract (1).
I use the mixer to add the flour mixture but then use a rubber spatula (affiliate link) to gently stir in the chocolate chips (2). This makes it more likely that the chips will maintain their shape and bake in evenly.
I also like to use a silicone baking mat (affiliate link) to line the baking sheet but you can also use a non-stick baking sheet or line it with parchment paper.
Make Ahead Preparation Tips
Since this chocolate chip coffee cookie recipe is so easy, there’s not a whole lot do to prep ahead. But sometimes I like to measure out the dry ingredients to make a “cookie kit”, kind of like the boxed mixes you find at the grocery store.
Are these cookies freezer friendly?
Yes! Most, if not all, cookies (in my experience anyway) can be easily frozen for up to three months. To avoid freezer burn, make sure you store them in an airtight container and don’t forget to date and label them (affiliate link).
More Tasty Cookies and Drinks
If you like drink inspired cookies, be sure to check out my Vanilla Chai Shortbread Cookies. They are just like the popular beverage but in cookie form. These Mexican Spiced Coffee Brownies are another delicious variation on a delicious drink. Or maybe these Easy Gourmet Kahlua Sugared Pecans are more your style.
If you like flavored coffee like I do, you’ll love my Peppermint Mocha Creamer and Vanilla Cinnamon Coffee Creamer. And for a unique twist on coffee and smoothies, this Peanut Butter Chocolate Banana Latte Smoothie recipe has the best of both worlds. I promise, these flavors really do work together!
Chocolate Chip Coffee Cookies
- 2- ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules
- 2 cups miniature semi-sweet chocolate chips
- Preheat oven to 350°F.
- In medium mixing bowl, combine flour, baking powder and salt. Set aside.
- In a large bowl, cream together butter and brown sugar.
- Add eggs, one at a time until just combined.
- Blend in vanilla and coffee granules.
- Add flour mixture to creamed mixture and mix well.
- Stir in mini chocolate chips.
- Drop by teaspoonfuls onto lightly greased baking sheets. I like to use a small scoop to make even cookie dough balls.
- Bake at 350°F for 10-12 minutes or until lightly browned.
- Cool cookies on the baking tray for 2 minutes then remove to wire racks to cool completely.
- Store in airtight container for up to a week or in the freezer for up to three months
Originally published in September 2014 but updated in September 2020 with new photos, video, and content.
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