Coffee Chocolate Chunk Cookies
Crisp on the edges, soft and chewy in the middle. Large chunks of gooey, melty chocolate and little bits of vanilla soaked crushed coffee beans make these coffee chocolate chunk cookies absolutely mouth watering!
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One day when we (Jess and Riss) were actually in the same kitchen cooking together, we were making dinner and decided we wanted cookies so right in the middle of making dinner we started making cookies…. because that’s how we roll haha.
We will never turn down a good ol’ chocolate chip cookie but we like adding a little something to them to keep our gourmet tastebuds happy LOL. We decided on crushed coffee beans soaked in vanilla, and large chunks of chocolate for these ones. They were far from perfect that first batch but we persevered and now they are all of our cookie dreams!
what you need to make coffee chocolate chunk cookies
Ingredient list
- Salted butter (softened)
- Egg
- Light brown sugar
- Cane sugar
- White whole wheat flour
- Baking soda
- Salt
- Whole coffee beans
- Pure vanilla extract
- Semi sweet or dark chocolate chunks
Helpful tools
- 1.5 or 2 Tablespoon cookie/ice cream trigger scoop
extra tips for this recipe
As always we use whole wheat flour in our cookies not only because of the health benefits but it also gives them a nutty rich flavor that you won’t get from traditional all purpose flour.
You want to find flour that is ground from hard or soft white wheat.
Yes, you can freeze the dough or freeze them after they are baked
- How to freeze cookie dough
Place your scoops of cookie dough onto a tray right next to each other but not quite touching. Place into the freezer for a couple hours or until hardened. Take off the tray and put into a freezer safe container or resealable bag. Label and freeze for up to 3 months.
- How to bake frozen cookie dough
Remove however many cookies you want to bake from the freezer. Place 2 inches apart on a baking tray. Let set at room temperature for about an hour or until thawed. Bake at 375° for 8-12 minutes or until most the shine is gone and they look set.
how to make coffee chocolate chunk cookies
Step by step instructions below or scroll down for printable version
Preheat the oven to 375°F
1. Lightly crush 1 Tablespoon of whole coffee beans then mix with 1/2 teaspoon of pure vanilla extract.
Tip: Put the coffee beans in a zip-lock bag and then use a meat hammer or something heavy to crush them
Cream the butter and sugars
2. Using a stand mixer or electric mixer beat together
- 1/2 cup softened salted butter
- 1/2 cup light brown sugar
- 1/4 cup cane sugar
on medium speed for 1 minute or until evenly mixed. Add
- 1 large egg
beat on high speed for 2 minutes or until lightened in color and fluffy.
Add the dry ingredients and goodies
3. In a small bowl stir together
- 1 1/4 cups whole white wheat flour (may need more)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add to the butter and sugar and stir just until evenly mixed.
4. Stir in
- 1/2 cup dark or semi sweet chocolate chunks
- the crushed coffee beans
5. Put your finger into the dough to see if it needs more flour, it should hold it shape and lightly coat your finger. Add more flour if necessary 1 Tablespoon at a time. If you’re not quite sure then do a test bake.
Tip: To do a test bake place one scoop of cookie dough on a baking sheet and bake for 8-12 minutes or until most of the shine is gone and the cookie looks set. Let stand on the tray about 1 minute then cool (you can refrigerate it for a few minutes to speed the process) Taste test for doneness and texture. You will need to bake a whole tray of cookies about 1 minute longer then the single cookie.
Trouble shooting
- Spreads too much and looks flat and see through; it needs more flour.
- Is hard and not chewy; it is overcooked.
- Stays in a rounded shape and doesn’t flatten much; it has too much flour. Add about 1 teaspoon of milk to the dough.
6. Place about 2 Tablespoon scoops of cookie dough 2 inches apart on an ungreased baking sheet. Bake 8-12 minutes or until most the shine is gone and the cookies look set. Let cool on the tray for about 1 minute before removing to a cooling rack or towel.
Other cookie recipes you might enjoy
MINI BOURBON PECAN CHOCOLATE CHIP COOKIES
Coffee Chocolate Chunk Cookies
Ingredients
- 1 Tablespoon Whole coffee beans
- ½ teaspoon Pure vanilla extract
- ½ cup Salted butter softened
- ½ cup Light brown sugar
- ¼ cup Cane sugar
- 1 large Egg
- 1¼-1½ cups Whole white wheat flour
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Chocolate chunks dark or semi sweet
Instructions
- Preheat the oven to 375°F
- Crush the coffee beans then mix with the vanilla in a small dish.
- Using a stand mixer or electric mixer beat together the butter and sugars on medium speed for 1 minute or until evenly mixed. Add the egg and beat on high speed 2 minutes or until lightened in color and fluffy.
- In a small bowl stir together 1¼ cups of flour, the baking soda and salt. Stir into the butter sugar stuff just until combined.
- Mix in the chocolate chunks and coffee beans. Put your finger into the dough to see if it needs more flour, it should hold its shape and lightly coat your finger. Add more flour if necessary 1 Tablespoon at a time. If you're not quite sure then do a test bake (see notes).
- Place about 2 Tablespoon scoops of cookie dough 2 inches apart on an ungreased baking sheet. Bake 8-12 minutes or until most the shine is gone and the cookies look set. Let cool on the tray for about 1 minute before removing to a cooling rack or towel.
Notes
- Spreads too much and looks flat and see through; it needs more flour.
- Is hard and not chewy; it is overcooked.
- Stays in a rounded shape and doesn’t flatten much; it has too much flour. Add about 1 teaspoon of milk to the dough.
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Thanks for reading and as always have fun in the kitchen!
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