Coffee Chocolate Chip Cookies
Coffee Chocolate Chip Cookies are a match made in heaven. The richness of coffee, the sweetness of chocolate, and the nuttiness of pecans in one soft, chewy, cookie drizzled with an espresso-infused glaze. Whether you’re enjoying a few cookies with a cup of coffee in the morning or as a late-night snack, these cookies are the perfect treat to satisfy your sweet tooth.
There’s one thing that I love about cookie recipes and that is my favorites always change whenever I bake a new flavor like these espresso chocolate chunk bites. I’ve made the easy recipe a few times now and it’s on the list for Christmas giving, too.
I was a late bloomer to enjoying coffee and now it’s a must to have in the morning and even a cup at night occasionally. Chocolate is something I never turn down so when I combined the two into this delectable cookie, I was in heaven. They are just as delicious as my white chocolate espresso cookies and chocolate cappuccino biscotti. The espresso chocolate cookies also are great to dunk into your coffee or hot chocolate.
Coffee Chocolate Chip Cookies
If you’re a fan of chocolate chip cookies, this elevated recipe is a must-try. The combination of rich, nutty pecans and bold coffee takes these cookies to a whole new level. They’re the perfect mix of sweet, salty, and nutty, with just enough coffee flavor to wake up your taste buds. They are perfect for the holidays and dessert trays. The coffee and pecan flavors feel festive, and they stand out from the usual treats. Easy to bake in batches, they’re great for sharing or gifting!
Timesaving Tips and Variations
Experiment with variations, and explore new flavors using the tips listed here.
- Omit the pecans or use walnuts.
- You can use instant coffee granules if you prefer a milder flavor.
- The chocolate chunks can be replaced by chips. Try white chocolate or dark chocolate chips.
- Toasting the pecans brings out the nuttiness even more.
- Don’t Overmix the dough. Overmixing can lead to tough, chewy cookies. Mix just until the ingredients are combined.
- Prep your dough ahead of time and freeze it in pre-scooped portions. This way, you can bake fresh cookies on demand without the extra mess.
With these tips, you’ll spend less time in the kitchen and more time enjoying your delicious cookies!
What to Serve with Cookies
Other baked goods are always a hit to serve as are some coffee-flavored drinks. Here are a few to enjoy.
- Homemade Vanilla Latte
- Creamy Chocolate Mousse
- No Churn Vanilla Bean Ice Cream
- Mocha Cookie Crumble Frappuccino
To be honest, I’d eat these delicious baked creations without any sides!
Storing and Freezing
Store cooled cookies in an airtight container at room temperature for up to 3 days. Freeze cookie dough for up to 3 months or baked cookies for up to 2 months.
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Equipment Recommended to Bake Cookies
The equipment needed to bake these are common kitchen items.
- baking sheet
- small skillet
- KitchenAid stand mixer
- large mixing bowl
- rubber spatula
- medium cookie scoop (1½ tablespoons)
- measuring cups and spoons
- cutting board
- knife
- small bowl
- wire cooling racks
- piping bag and small tip
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Ingredients
Using the suggested ingredients and measurements will produce the best results.
- granulated sugar
- brown sugar
- butter
- egg
- flour
- instant espresso granules
- baking soda
- salt
- pecans
- semi-sweet chocolate chunks
- powdered sugar
How to Make Coffee Chocolate Chip Cookies
Heat oven to 350 degrees. Chop your pecans and then heat a small skillet over medium heat. Toast the nuts for a few minutes until they start to brown. They will burn fast, so keep an eye on them. Remove from heat and allow to cool while mixing the dough. In the bowl of a stand mixer, combine the granulated and brown sugars, butter, and egg until creamy.
Stir in flour, 1 tablespoon of espresso granules, baking soda, and salt. Stir in toasted pecans and chocolate chunks.
Drop dough by cookie scoop about 2 inches apart onto an ungreased large cookie sheet. Bake for 8-10 minutes or until golden brown and edges are set. Cool for a few minutes before removing from the cookie sheet to wire racks. Cool completely, about 30 minutes.
Once the cookies are cool prepare your glaze. In a small bowl, dissolve ½ teaspoon espresso granules in water. Stir in the powdered sugar until smooth and thin enough to drizzle.
I like to use a piping bag with a small tip but you can also use a squeeze bottle or simply a spoon. Drizzle the glaze over the cookies and allow them to set before storing them in airtight containers.
Whether you’re baking for yourself, loved ones, or a special occasion, these cookies offer a moment of pure delight with every bite.
Ready to take your cookie game to the next level? Grab your ingredients, follow these tips, and bake up a batch of these irresistible bites of goodness.
Coffee Chocolate Chip Cookies
Equipment
- small skillet
- medium cookie scoop (1½ tablespoons)
- knife
- small bowl
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup (1 stick) unsalted butter, softened
- 1 egg
- 1½ cups flour
- 1 tablespoon instant espresso granules (instant coffee granules can be used)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped and toasted pecans
- 1 bag (11;5 ounces) or 2 cups semi-sweet chocolate chunks
- ½ teaspoon instant espresso granules
- 1 tablespoon water
- ½ cup powdered sugar
Instructions
- Heat oven to 350 degrees. Chop your pecans and then heat a small skillet over medium heat. Toast the nuts for a few minutes until they start to brown. They will burn fast, so keep an eye on them. Remove from heat and allow to cool while mixing the dough.
- In the bowl of a stand mixer, combine the granulated and brown sugars, butter, and egg until creamy.
- Stir in flour, 1 tablespoon of espresso granules, baking soda, and salt. Stir in toasted pecans and chocolate chunks.
- Drop dough by cookie scoop about 2 inches apart onto an ungreased large cookie sheet. Bake for 8-10 minutes or until golden brown and edges are set. Cool for a few minutes before removing from the cookie sheet to wire racks. Cool completely, about 30 minutes.
- Once the cookies are cool prepare your glaze. In a small bowl, dissolve ½ teaspoon espresso granules in water. Stir in the powdered sugar until smooth and thin enough to drizzle.
- I like to use a piping bag with a small tip but you can also use a squeeze bottle or simply a spoon. Drizzle the glaze over the cookies and allow them to set before storing them in airtight containers.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Christmas Cookies Week
It’s that time again when several of my food blogging friends and I share an entire week of nothing but delicious cookie recipes. It’s one of my favorite events! Here’s what we’ve got for you today and is hosted by the lovely Jolene from Jolene’s Recipe Journal. Follow the #ChristmasCookiesWeek tag for even more.
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Enjoy!
These look incredible and I’m definitely checking out that biscotti!
The biscotti is on my list to make this week for a party
I’m not a coffee drinker, however, I do love a hint of coffee in baked goods…especially cookies like these! They sound YUMMY!