This chocolate chip coffee cookies recipe is made for coffee lovers with ground coffee beans, milk chocolate chips, and vanilla. Add a kick to your favorite cookie. {Last updated, December 18, 2021}.
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This week I’m celebrating the publication of my friendAida’scookbookKey’s to the Kitchen!
I really can’t say enough good things about it.
The recipes are stellar, the photos are gorgeous, and there is so much additional information that even the most novice cook could pull off an impressive dinner party—no sweat.
I had a tremendously hard time deciding what recipe to showcase here on the blog.
I’ve made a few and have loved them all—Whole Grain “Risotto” with Beets and Wilted Greens, Roasted Smoked Bratwurst with Chutney-Style Apples, seriously every time I open her cookbook I find ten more things I want to make.
But I have been craving—with a capital C—chocolate chip cookies.
These chocolate chip-ground coffee bean cookies are quintessential Aida. A classic idea, updated with an original twist that begs the question, why didn’t I think of that?
What we need
I just realized while typing up the recipe that I added 1/2 cup ground coffee beans, not the 1/3 cup the recipe calls for. Whoops—don’t tell Aida. They were still really good! Here’s the full run down of the ingredients list:
- All Purpose Flour
- Finely ground coffee beans. The recipe calls for freshly ground coffee beans for maximum coffee flavor but you could also use 2 tablespoons of espresso powder or a tablespoon of instant coffee granules for a milder punch.
- Baking soda. No baking powder in this recipe, only baking soda.
- Kosher salt
- Room temperature unsalted butter
- Granulated sugar
- Light brown sugar
- 2 large eggs. Also at room temperature. Aida suggests placing the eggs in warm water for 10 minutes to speed up the process.
- Vanilla extract
- Milk chocolate chips. I didn’t have chips so I chopped milk chocolate bars into 2 cups of chocolate chunks.
How To Make Coffee Cookies
As I mentioned above, freshly ground coffee beans are the way to go here if you want to get that true cup of coffee flavor. If you have a coffee grinder, it’s time to get it out.
Preheat oven
No matter your oven it takes a good 20 minutes to get it to the right temperature, no matter what the buzzer on your oven says. Make sure to give it plenty of time to heat up before you bake your cookies. Aida suggests to use a oven thermometer to make sure it is at the right temperature.
Mix the dry ingredients
Combine the flour, coffee, baking soda, and salt in a large bowl and whisk to get rid of any lumps and make sure everything is well combined.
Beat the butter and sugar
With an electric mixer, beat together the butter and both sugars until really fluffy. This will take longer than you think. Give it at least 3 minutes.
Add the eggs
Scrape down the sides of the mixing bowl with a rubber spatula then add the eggs one at a time. Let the first one mix in completely before adding the next. Stir in the vanilla.
Add flour and chocolate
Scrape down the sides of the bowl again then add the flour mixture. Mix on low until completely combined. Add the chocolate chips and mix on low again just until they are evenly spread in the dough.
Scoop
Scoop cookie dough onto a parchment-lined baking sheet. I like to use a 2 tablespoon sized cookie scoop for cookies that are about 4 inches wide when they are done baking.
Bake
Bake for 10 to 12 minutes. After 10 minutes they will be very soft if you like gooey cookies. After 12 minutes they will be more set up. Let cool 5 minutes before transferring to a wire rack to cool completely.
Other Mix-ins
One of the things I love about Aida’s book is all the tips and variations she offers on each recipe. For this recipe she suggests:
- Add 1 cup of toasted walnuts
- Add 1 cup dried tart cherries
Storing Tips
The cookbook says the cookies will last up to 1 week stored at room temperature in an airtight container. You could also make the dough ahead and bake off a batch when the craving hits.
The dough will keep for up to 10 days covered in the refrigerator. It will take a minute or two longer to bake the cold dough.
You can also scoop the dough into balls and line up the scooped cookie dough on a parchment-lined baking sheet. Stick the baking sheet in the freezer. Once the dough balls are frozen, transfer to a freezer-safe container. Frozen cookie dough will keep for up to 3 months.
To bake the frozen cookie dough, place on a parchment-lined baking sheet about 2 inches apart. Bake from frozen for 12-15 minutes.
More cookie recipes to try!
- Pumpkin Spice Mexican Wedding Cookies
- Extra Spicy Molasses Crinkle Cookies
- Avocado Chocolate Chip Cookies
- Strawberry Hibiscus Cookies
- Gluten-Free, Vegan Mexican Wedding Cookies
- Orange Sour Cream Drop Cookies
- Soft Lime Sugar Cookies
Have you got the Keys to the Kitchen?
I cannot recommend this cookbook enough. Get your copy of Aida’s book, Keys To The Kitchen today! If you love this cookie recipe, make sure to let me know. Snap a pic and tag me on Instagram@holajalapenoand#holajalapenoso I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for myweekly newsletter, lots of good stuff there too!
Chocolate Chip-Ground Coffee Bean Cookies
Yield: 32 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These chocolate chip coffee cookies are made for coffee lovers with ground coffee beans, milk chocolate chips, and vanilla. A kick to your favorite cookie.
Recipe Courtesy ofAida Mollenkamp's Keys to the Kitchen
Riffs: Add 1 cup toasted walnuts Add 1 cup dried tart cherries
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup finely ground coffee beans
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoon pure vanilla extract
- 2 cups milk chocolate chips
Instructions
- Mix together dry ingredients. Heat the oven to 350°F and arrange a rack in the middle. Combine the flour, coffee, baking soda, and salt in a medium bowl and whisk to aerate; set aside.
- Beat butter and sugar. Place the butter, granulated and brown sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light in color and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs and vanilla, mixing until completely incorporated.
- Scoop cookies. Add the flour mixture and stir until just moistened through. Stir in the chocolate chips until just combined. Drop 2-tablespoon balls of dough on 2 rimmed baking sheets, leaving 2 in between each cookie.
- Bake. Bake rotating sheets halfway through, until the bottoms are browned and tops are puffed and set, 12 to 15 minutes. Remove to cooling racks and repeat with remaining dough.
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 150Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 22mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 2g
Did you make this recipe?
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