Irresistible Dark Chocolate Coffee Cookies with Sea Salt: Your New Favorite Recipe for Coffee Lovers
Indulge in the perfect harmony of rich dark chocolate, robust espresso, and a delicate sprinkle of sea salt with these quick and easy coffee cookies. Designed for true coffee aficionados, these treats offer a delightful balance of sweet, chewy, and subtly salty flavors. Discover how effortlessly you can bake a batch of these bakery-quality cookies any day of the week, transforming your kitchen into an aromatic haven.
table of contents
Toggle
About These Dark Chocolate Coffee Cookies
If your love for coffee extends beyond your morning cup, then these dark chocolate coffee cookies are an absolute must-try. This recipe masterfully combines the deep, invigorating flavor of espresso with rich, slightly bitter dark chocolate, crowned with a delicate sprinkle of flaky sea salt. The result is a truly extraordinary cookie that satisfies both your sweet tooth and your coffee cravings, making it the perfect companion for a warm mug of coffee or a delightful pick-me-up treat any time of day.
What sets these cookies apart is their incredible balance of textures and tastes. Imagine a cookie that’s wonderfully chewy and moist on the inside, offering a soft, melt-in-your-mouth experience, while boasting a subtle crispness around its edges. Then, add the decadent surprise of gooey pockets of melted dark chocolate and the bright, contrasting crunch of flaky sea salt on top. This symphony of flavors and textures creates a sophisticated, bakery-style cookie right in your own kitchen.
This isn’t just a faint whisper of coffee flavor; it’s a bold, full-bodied espresso experience woven throughout the cookie. Yet, they are not overwhelmingly sweet, which makes them particularly appealing to those who appreciate a more complex, salty-sweet profile in their desserts. These cookies are a testament to how simple ingredients can come together to create something truly spectacular.
And the best part? Crafting these dark chocolate coffee cookies is surprisingly easy! You don’t need fancy equipment like a stand mixer or a handheld electric mixer. A couple of bowls, a whisk, and a spoon are all you need to create these indulgent treats, making them accessible for even novice bakers.
Why You’ll Love This Dark Chocolate Coffee Cookie Recipe
There are countless reasons to bake a batch of these dark chocolate coffee cookies, but allow us to highlight the most compelling features that make this recipe a true standout:
- Unbeatable Flavor Combination: The pairing of dark chocolate and coffee is a culinary match made in heaven. The profound, intense notes of dark chocolate, with its characteristic bittersweet complexity, perfectly complement the robust, aromatic, and nuanced flavors of espresso. Together, they create a rich, sophisticated taste that will captivate your palate.
- A Subtle Caffeine Boost: Thanks to the instant espresso powder, these cookies naturally contain a gentle amount of caffeine. While not a replacement for your morning brew, the slight pick-me-up they offer is ideal for an afternoon treat or as a delightful companion to your favorite cup of coffee, enhancing the overall experience without overdoing it.
- Perfectly Balanced Texture: These cookies achieve the coveted sweet spot between crispy and chewy. The outer edges bake to a delightful crispness, providing a satisfying snap, while the interior remains wonderfully soft, moist, and delightfully chewy. This textural contrast makes every bite an exciting experience.
- Made with Simple, Accessible Ingredients: You won’t need to hunt for exotic items. This recipe relies on basic pantry staples that are readily available at any grocery store. This convenience means you can whip up a batch whenever a craving strikes, making them a go-to for impromptu baking sessions.
- Bakery-Quality Results at Home: Despite their simple preparation, these espresso chocolate chip cookies deliver a taste and appearance that rivals those from your favorite artisan bakery. The thoughtful combination of ingredients and techniques ensures a gourmet treat without the gourmet price tag.
- Ideal for Gifting and Entertaining: Their impressive appearance and exquisite flavor make these cookies perfect for sharing. Whether you’re bringing them to a potluck, gifting them to friends, or serving them at a gathering, they are sure to be a crowd-pleaser and receive rave reviews.
So, don’t hesitate! Give these espresso chocolate chip cookies a try. They are a truly delightful indulgence, masterfully blending the best of both the coffee and chocolate worlds into one irresistible bite.
Essential Ingredients for Coffee Cookies
Crafting these delectable dark chocolate coffee cookies requires a selection of common baking ingredients, each playing a crucial role in their perfect texture and flavor:
All-Purpose Flour. This forms the primary structure of our cookies. All-purpose flour is ideal for providing a balanced chewiness. If you’re looking for an even more delicate and tender crumb, you can substitute a portion of all-purpose flour with cake flour, which has a lower protein content, resulting in a slightly softer cookie.
Baking Soda. As the sole leavening agent in this recipe, baking soda is essential for creating that desired puff and chewiness. It reacts with the acidic brown sugar to produce carbon dioxide, giving the cookies their lift. Always ensure your baking soda is fresh by checking its expiration date, as expired leaveners can lead to flat, dense cookies.
Salt. This recipe calls for two types of salt, each serving a distinct purpose. Kosher salt is incorporated into the batter to balance the sweetness and enhance all the other flavors. For a finishing touch, flaky sea salt is sprinkled on top after baking. This adds a beautiful visual appeal, a delicate crunch, and a delightful burst of salty contrast that elevates the chocolate and coffee notes. While the flaky sea salt is highly recommended, you can omit it if you prefer.
Unsalted Butter. Using unsalted butter allows you to control the overall salt content in your cookies. It’s important to melt the butter and then let it cool slightly before incorporating it into the wet ingredients. If you opt to use salted butter, remember to omit the kosher salt specified for the cookie batter to prevent the cookies from becoming too salty.
Sugars. A combination of sugars is key to achieving the ideal texture and depth of flavor. Dark brown sugar contributes moisture, chewiness, and a rich molasses flavor that pairs wonderfully with coffee. You can use light brown sugar, but dark brown sugar’s more pronounced caramel notes truly enhance the espresso. Granulated sugar, on the other hand, helps with spread and provides a crispier edge to the cookies.
Instant Espresso Powder. This is the star ingredient that imparts the incredible coffee flavor. Instant espresso powder is concentrated and dissolves easily, infusing the dough with a robust coffee essence without adding excess liquid. It’s widely available in most grocery stores in the coffee aisle. For those sensitive to caffeine or baking for children, a decaffeinated instant espresso powder can be used as a direct substitute.
Eggs. The recipe calls for one large egg and one large egg yolk. The whole egg provides structure and moisture, while the extra egg yolk adds richness, tenderness, and contributes to that desirable chewy texture. For best results, ensure your eggs are at room temperature before mixing, as this helps them emulsify better with the other ingredients, leading to a smoother, more uniform dough.
Vanilla Extract. A dash of high-quality vanilla extract enhances the overall flavor profile, adding warmth and depth that complements both the chocolate and coffee. We highly recommend using a premium extract, such as Madagascar Bourbon Pure Vanilla Extract, for the best aroma and taste.
Dark Chocolate. To truly highlight the sophisticated coffee flavor, select a good quality dark chocolate with a cocoa content of approximately 80% to 90%. This level of darkness provides a pleasant bitterness that balances the sweetness of the sugars and the richness of the coffee. While milk chocolate can be used, we find it tends to make these particular cookies a bit too sweet. Chopping a chocolate bar into irregular chunks is preferable to using chocolate chips, as the chunks melt into delicious, irregular pockets of gooey chocolate throughout the cookie.
Kitchen Essentials for Baking
To successfully bake these dark chocolate coffee cookies, having the right tools on hand will make the process smooth and enjoyable. Here’s a list of the essential kitchen items you’ll need:
- Measuring Cups and Spoons: Accurate measurements are crucial in baking. Ensure you have a full set of dry measuring cups and liquid measuring cups, along with a set of measuring spoons, to precisely measure all your ingredients.
- Mixing Bowls: You’ll need at least two mixing bowls – one medium-sized bowl for your dry ingredients and a separate, larger bowl for combining the wet ingredients. This keeps your baking station organized and ensures proper mixing.
- Whisk and Wooden Spoon: For mixing the dry ingredients and incorporating the wet ones, a good quality whisk and a sturdy wooden spoon or rubber spatula will suffice. There’s no need for an electric mixer, making this recipe accessible even without specialized equipment.
- Cookie Dough Scoop: To ensure your cookies bake evenly and are uniform in size, a cookie dough scoop (approximately 2 tablespoons in size) is highly recommended. It helps portion out the dough consistently, resulting in beautifully shaped cookies every time.
- Baking Sheets: You will need at least two half-sheet baking pans to bake these cookies in batches. Using two allows you to prep one batch while another is baking, streamlining the process.
- Parchment Paper or Silicone Baking Mats: To prevent the cookies from sticking to the baking sheets and to ensure easy cleanup, line your pans with parchment paper or reusable silicone baking mats. This also helps with even heat distribution.
How to Make These Dark Chocolate Coffee Cookies
Baking these dark chocolate coffee cookies is a straightforward process, broken down into a few simple steps. Follow these instructions carefully to achieve the perfect balance of flavor and texture:
Prepare Dry Ingredients
In a medium-sized bowl, measure out your all-purpose flour, baking soda, and kosher salt. Using a whisk, gently combine these ingredients until they are thoroughly mixed. This step ensures that the leavening agent and salt are evenly distributed throughout the dough, which is crucial for uniform baking and flavor. Once combined, set this bowl aside.
Combine Wet Ingredients
In a separate, larger mixing bowl, add your cooled melted butter, dark brown sugar, granulated sugar, and instant espresso powder. Stir these ingredients vigorously with a wooden spoon or sturdy spatula until they are well combined. At this stage, the mixture will have a sandy, moist texture. Next, incorporate the room temperature large egg, egg yolk, and vanilla extract. Continue to stir until the mixture becomes smooth, creamy, and thoroughly blended. Ensure the espresso powder is fully dissolved and integrated for an even coffee flavor.
Form the Cookie Dough
Gradually add the prepared dry ingredients into the wet mixture. Stir gently, just until the flour streaks disappear and the ingredients are barely combined. It’s crucial not to overmix the dough, as overworking the gluten can lead to tough, dense cookies. Once the dry ingredients are incorporated, add your chopped dark chocolate chunks. Using a spatula, fold them into the dough until they are evenly distributed, making sure not to overmix. To create uniform cookies, use a cookie dough scoop to portion out approximately 2-tablespoon sized balls of dough. Place these balls onto a lined baking sheet.
Chill for Best Texture
This is a critical step for achieving chewy cookies that don’t spread too much. Place the baking sheet with your cookie dough balls into the refrigerator for at least 10 minutes, or into the freezer for 5 minutes. While the dough is chilling, you can prepare your oven. Preheat it to 350˚F (175˚C) and line two large baking sheets with parchment paper or silicone mats. Once chilled, remove the dough. For those coveted pools of melted chocolate on top, gently flatten the top of each cookie dough ball with your hand and press a couple of additional dark chocolate chunks onto the surface. Carefully reshape the dough back into balls, ensuring the chocolate is visible on top. Arrange these balls on your lined baking sheets, leaving about 2 inches of space between each cookie to allow for proper spreading.
Bake to Perfection
Bake the cookies for 10 to 12 minutes. You’ll know they’re ready when the edges appear set and slightly golden, while the centers still look a little puffed and soft. This slight underbaking is key to their chewy texture, as they will continue to cook slightly from residual heat as they cool. Immediately upon removing them from the oven, sprinkle generously with flaky sea salt. Let the cookies cool on the baking pans for about 5 minutes; this allows them to firm up slightly before you move them. Then, transfer them to wire cooling racks to cool completely to room temperature. While they are certainly delicious warm, be mindful that the chocolate pools will be quite hot!
Expert Tips for Perfect Coffee Cookies
Achieving the perfect batch of dark chocolate coffee cookies is easy with a few expert tips. These small adjustments can make a big difference in the final taste and texture:
- Do Not Overmix the Dough. Overmixing is one of the most common mistakes in cookie baking. When you mix flour excessively, you develop the gluten, which can lead to dense, tough, and dry cookies rather than the desired soft and chewy texture. Mix only until the ingredients are just combined and no streaks of flour remain.
- Use Room Temperature Ingredients. This tip is crucial for a smooth and cohesive cookie dough. Room temperature butter, eggs, and egg yolks emulsify much more easily with other ingredients, creating a homogeneous batter. A well-emulsified batter bakes more evenly and results in a better texture. If your eggs are cold, you can quickly warm them by placing them in a bowl of warm water for 5-10 minutes.
- A Cookie Dough Scoop is Your Best Friend. For uniform size and even baking, investing in a cookie dough scoop is highly recommended. Cookies of the same size will cook at the same rate, preventing some from being underbaked while others are overbaked. It also makes portioning quick and mess-free.
- Chill the Dough – Don’t Skip This Step! Chilling the cookie dough is not optional; it’s vital for preventing your cookies from spreading too much and ensures they develop a wonderfully chewy texture. As the dough chills, the butter solidifies, and the flavors meld together. This process helps the cookies hold their shape during baking, resulting in thicker, chewier cookies.
- Measure Flour Properly. Incorrectly measuring flour can significantly impact your cookies’ texture, often leading to a dry outcome or improper spreading. Avoid scooping flour directly from the bag, which compacts it and results in too much flour. Instead, use the “spoon and level” method: gently stir the flour in its container, then spoon it lightly into your measuring cup until it overflows. Finally, use the back of a knife or a flat edge to level off the excess, ensuring an accurate measurement.
- Do Not Over-Bake Your Cookies. For that coveted chewy center, it’s essential to pull the cookies from the oven when they appear slightly underdone. The edges should be lightly golden and set, but the centers should still look a little soft and puffed. Cookies continue to cook on the hot baking sheet for several minutes after being removed from the oven (this is called carry-over baking). Over-baking will result in a harder, crispier, and drier cookie.
- Quality Ingredients Make a Difference: While this recipe uses simple ingredients, choosing high-quality dark chocolate, fresh vanilla extract, and potent espresso powder will elevate the flavor of your cookies from good to extraordinary.
More delicious cookies to bake up: Mocha Mexican Wedding Cookies | Chai Snickerdoodle Cookies | Lemon Lavender Shortbread Cookies | Carrot Cake Cookies
Achieving Those Irresistible Chocolate Pools
One of the most visually appealing and delicious aspects of these cookies is the beautiful pools of melted dark chocolate on top. Achieving this bakery-style effect is surprisingly simple and adds an extra layer of decadence to each cookie.
Here’s the trick: just before you place the chilled cookie dough balls into the oven, gently flatten each one ever-so-slightly with the palm of your hand. This creates a slightly wider surface. Then, carefully press a couple of additional chunks of chopped dark chocolate directly onto the flattened top of each dough ball. Gently reform the dough back into a ball shape, ensuring the chocolate pieces are securely nestled on top and visible. This strategic placement means that as the cookies bake and the chocolate melts, it will spread out to form those gorgeous, glossy puddles that are not only aesthetically pleasing but also incredibly gooey and flavorful.
Do Coffee Cookies Contain Caffeine?
Yes, since this recipe uses instant espresso powder, these dark chocolate coffee cookies will contain caffeine. Espresso powder is a concentrated form of coffee, and thus, it retains the caffeine content of traditional coffee. In this recipe, we use 1/3 cup of instant espresso powder for the entire batch of cookies. This amount typically translates to roughly the same amount of caffeine found in about 2 standard cups of brewed coffee, distributed across approximately 24 cookies.
Therefore, each cookie will contain a relatively small amount of caffeine, enough to provide a gentle pick-me-up without being overly stimulating for most people. If you are sensitive to caffeine, prefer to avoid it altogether, or are baking for children, you can easily substitute decaffeinated instant espresso powder in the recipe without compromising on the rich coffee flavor.
The Best Way to Incorporate Coffee into Baking
When it comes to infusing baked goods with a rich coffee flavor, instant espresso powder is undeniably my preferred method, and it’s what we use in this recipe. There are several reasons why it stands out:
- Intense Flavor: Instant espresso powder is highly concentrated, meaning a small amount delivers a powerful punch of coffee flavor. This allows the coffee notes to shine through without being diluted by other ingredients.
- No Added Liquid: Unlike brewed coffee or a shot of espresso, instant espresso powder is a dry ingredient. This is a significant advantage in baking, as it allows you to introduce robust coffee flavor without altering the moisture content or delicate balance of the recipe. Adding extra liquid can throw off the dough consistency, leading to undesirable textures.
- Easy to Dissolve: The finely ground nature of instant espresso powder ensures it dissolves quickly and evenly into the wet ingredients, seamlessly integrating the coffee flavor throughout the entire dough. There’s no need to brew anything or worry about gritty textures.
- Versatility: It blends effortlessly into batters, doughs, frostings, and glazes, making it incredibly versatile for various coffee-infused desserts.
By using instant espresso powder, you get a consistently strong and pure coffee taste, making it the ideal choice for these delicious dark chocolate coffee cookies.
Are These Coffee Cookies Crunchy or Chewy?
These dark chocolate coffee cookies are crafted to be the ultimate cookie experience, striking a delightful balance between textures. They are designed to have a light crispness around the edges, offering a satisfying initial bite, while maintaining a wonderfully soft, moist, and delightfully chewy center. This combination is, in my opinion, the hallmark of a truly great cookie!
The secret to achieving this perfect chewy interior is primarily the chilling time in the refrigerator or freezer. Chilling the dough solidifies the butter, which helps prevent the cookies from spreading too rapidly in the oven, leading to a thicker cookie with that desirable chew. Additionally, precise baking time, ensuring they are slightly underbaked in the center, contributes significantly to their moist and chewy texture as they cool.
However, if your preference leans towards a crunchier, crispier cookie, you can adjust the outcome by skipping the dough chilling step. Baking the dough immediately after mixing will cause the butter to melt faster, resulting in more spread and a thinner, crispier cookie. You could also extend the baking time by a minute or two if you desire a firmer, crunchier texture.
Can I Freeze These Cookies for Later?
Absolutely! These dark chocolate coffee cookies are excellent candidates for freezing, allowing you to enjoy freshly baked treats whenever the craving strikes. I highly recommend freezing the cookie dough before baking, as this method typically yields a superior texture and flavor profile after thawing and baking compared to freezing already baked cookies.
To freeze cookie dough balls: Follow the recipe instructions up to the point of forming the dough into individual 2-tablespoon sized balls. Place these raw cookie dough balls onto a parchment-lined baking sheet, ensuring they don’t touch each other. Freeze for approximately 3 to 4 hours, or until they are completely solid. Once hardened, transfer the frozen dough balls to an airtight container or a freezer-safe resealable bag. They can be stored in the freezer for up to 3 months. When you’re ready to bake, simply place the frozen dough balls directly onto a lined baking sheet and bake as directed, adding an additional 2 to 4 minutes to the total baking time since they are starting from a frozen state.
To freeze baked cookies: If you prefer to freeze baked cookies, ensure they have cooled completely to room temperature first. Then, arrange them in a single layer in an airtight freezer-safe container, separating layers with parchment paper to prevent sticking. Alternatively, you can place them in a freezer-safe resealable bag, removing as much air as possible. Baked cookies can be frozen for up to 2 months. To thaw, simply let them sit at room temperature for a few hours, or overnight in the refrigerator.
Why Did My Cookies Come Out Flat?
If your delicious dark chocolate coffee cookies emerged from the oven looking disappointingly flat rather than delightfully chewy and plump, the most common culprit is almost certainly skipping or shortening the crucial chilling time. Here’s why this step is so important:
When you place unchilled cookie dough into a hot oven, the butter in the dough is already too warm and melts too quickly. This rapid melting causes the cookies to spread out excessively before the flour and eggs have a chance to set their structure. The result is a thin, flat, and often overly crispy cookie.
Chilling the cookie dough, even for a brief period of 10-15 minutes, allows the butter to re-solidify. When this chilled dough enters the oven, the butter melts more slowly, giving the other ingredients time to establish the cookie’s structure. This controlled melting promotes a thicker cookie with less spread, leading to that ideal chewy texture and beautifully puffed center we’re aiming for. So, for perfect, robust cookies, always prioritize that chilling step!
Instant Coffee vs. Espresso Powder: What’s the Difference?
While both instant coffee granules and instant espresso powder are convenient ways to add coffee flavor, they are not interchangeable in this recipe, and I strongly advise against using instant coffee granules. Here’s why:
- Flavor Intensity: Instant espresso powder is significantly more concentrated and finely ground than instant coffee granules. This means it delivers a much bolder, richer, and more authentic coffee flavor per spoonful. Instant coffee, by comparison, has a milder flavor and often a slightly different taste profile that might not be as desirable in baked goods.
- Solubility: Espresso powder dissolves more easily and completely into doughs and batters, ensuring an even distribution of flavor without any gritty texture. Instant coffee granules can sometimes be coarser and may not fully dissolve, leading to uneven flavor or a slightly textured bite.
If you use instant coffee in this recipe, you will likely find that the coffee flavor is too subtle, almost undetectable, failing to deliver the robust espresso experience intended. To achieve the full-bodied, rich coffee taste that makes these cookies so special, stick to instant espresso powder.
Chocolate Chips vs. Chocolate Chunks for Cookies
While you certainly *can* use chocolate chips in these dark chocolate coffee cookies, I highly recommend opting for chopped dark chocolate chunks for a superior result. Here’s the difference:
- Melt and Spread: Chocolate chips are specifically designed to hold their shape somewhat when baked, thanks to stabilizers. While they melt, they don’t spread out as much. Chocolate chunks, especially when roughly chopped from a bar, are irregular in size and composition. This allows them to melt more freely, creating those desirable, large, gooey pools and streaks of chocolate throughout the cookie.
- Texture and Distribution: The varied sizes of chopped chocolate chunks provide a more interesting textural experience. You get bites with larger pockets of melted chocolate alongside smaller flecks. This irregular distribution makes each bite more dynamic and ensures that delicious chocolate flavor permeates more effectively throughout the entire cookie, rather than being confined to distinct chip shapes.
For truly decadent cookies with rich, melted chocolate puddles and an overall enhanced chocolate experience, go for chopping a good quality dark chocolate bar into chunks.
Need more inspiration for desserts? Check out my dessert recipes page!
Serving Suggestions for Dark Chocolate Coffee Cookies
These dark chocolate coffee cookies are incredibly versatile and pair beautifully with a variety of beverages and other treats. Here are some serving suggestions to enhance your cookie experience:
- The Classic Milk Pairing: There’s nothing quite like a warm, freshly baked cookie with a tall, cold glass of milk. For an extra special treat, I love popping any leftover cookies into the microwave for about 10 seconds. This warms them just enough to recreate that irresistible straight-from-the-oven gooiness, perfect with a chilled glass of milk.
- With Your Favorite Brew: Naturally, these coffee-infused cookies are a fantastic match for an actual mug of coffee or tea. Enjoy them as an afternoon pick-me-up or as a delightful dessert after a meal. The coffee notes in the cookie will beautifully complement your drink.
- Creative Coffee Cocktails: Elevate your adult dessert experience by pairing these cookies with a coffee-based cocktail. Imagine them alongside a classic Irish Coffee, where the whiskey, coffee, and cream create a harmonious blend. Or, for something unique, try a Hot Orange Mocha Cocktail, where citrus notes add a surprising twist. If you prefer a cold, creamy option, a White Russian offers a grown-up milk-and-cookies vibe with its delightful mix of vodka, coffee liqueur, and cream.
- Part of a Cookie Platter: If you’re assembling a dessert platter for a party or holiday, these dark chocolate coffee cookies make a sophisticated addition. Their rich flavor and appealing appearance stand out. Consider pairing them with contrasting flavors and textures, such as classic chewy peanut butter cookies, festive shortbread, or bright lemon cookies, for a diverse and exciting spread.
- As an Ice Cream Topping: Crumble a warm coffee cookie over a scoop of vanilla bean or coffee ice cream for an indulgent dessert that combines warm and cold, soft and crunchy.
Storage and Freezing Instructions
Proper storage is key to maintaining the freshness and deliciousness of your dark chocolate coffee cookies, whether baked or as dough. Here’s how to keep them at their best:
Storing Baked Cookies. Once your cookies have completely cooled to room temperature, transfer them to an airtight container or a resealable plastic bag. This prevents them from drying out and keeps them fresh. Stored at room temperature, these cookies will remain delightfully soft and flavorful for up to 4 to 5 days. For optimal freshness, ensure they are in a cool, dry place away from direct sunlight.
Storing Cookie Dough (Unbaked). If you prefer to prepare the dough in advance, you can store it in the refrigerator. After making the dough, wrap it tightly in plastic wrap or place it in an airtight container. The dough can be stored in the refrigerator for up to 2 days. When you’re ready to bake, you may need to let it sit at room temperature for a few minutes to soften slightly before scooping, or you can scoop it cold and then proceed with the chilling step.
Freezing Cookie Dough. This is my absolute favorite method for freezing, as it yields the freshest-tasting cookies when baked later. Follow the recipe instructions to prepare the dough and form it into individual 2-tablespoon sized balls. Place these dough balls on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze for 3 to 4 hours, or until the balls are completely solid. Once frozen, transfer them to a freezer-safe airtight bag or container. Label with the date. Frozen cookie dough balls can be stored for up to 3 months. There’s no need to thaw them before baking; simply bake from frozen, adding an extra 2 to 3 minutes to the cooking time.
Freezing Baked Cookies. If you have leftover baked cookies or want to prepare a batch for future enjoyment, you can freeze them too. Ensure the cookies have cooled completely to room temperature first. Place them in a single layer in an airtight freezer-safe container, using parchment paper between layers to prevent them from sticking together. Alternatively, place them in a freezer-safe resealable bag, pressing out as much air as possible. Baked cookies can be kept in the freezer for up to 2 months.
Thawing. For frozen cookie dough balls, simply bake them from frozen as directed above, adjusting the bake time. To thaw baked cookies, transfer them from the freezer to a countertop and let them sit at room temperature for a few hours, or place them in the refrigerator overnight. They’ll be ready to enjoy once fully thawed!
More Irresistible Cookie Recipes to Try
If you’ve fallen in love with these dark chocolate coffee cookies and are eager to explore more delightful cookie creations, here are a few other recipes that are sure to satisfy your cravings for diverse flavors and textures:
This version of everything in the pantry cookies is filled with so many fun flavors and textures, truly a surprise in every bite!
Peanut butter oatmeal chocolate chip cookies are wonderfully chewy, incredibly soft, and perfect for any day of the week, combining classic flavors in a comforting treat.
Sea salt pistachio dark chocolate cookies are packed with indulgent dark chocolate and crunchy, salty pieces of pistachios, offering a sophisticated flavor profile.
Cranberry white chocolate oatmeal cookies are soft and chewy, with just a touch of cinnamon for a festive flair, making them perfect for holidays or any time you crave a comforting classic.
Finally, if you make this dark chocolate coffee cookies recipe, please be sure to give this recipe a rating and/or leave a comment below! I absolutely love to hear when you all make my recipes, and I truly take the time to respond to every single comment. Your feedback means the world to me!
Feel free to drop any questions you have below too – I’m always happy to help!
Oh, and be sure to tag me on Instagram if you make the recipe! Seeing these delicious creations come to life in your homes is my favorite thing, and I love looking through all those wonderful photos. It really makes my day!
Dark Chocolate Coffee Cookies Recipe Card
Equipment
-
Measuring Spoons
-
Measuring Cups
-
French Wire Whisk
-
Wooden Spoon & Scraper
-
Mixing Bowls
-
Half Sheet Pans
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup dark brown sugar you can also use light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup instant espresso powder
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tsp vanilla extract
- 1 cup dark chocolate evenly chopped, about 80-90% cocoa
- 2 tbsp flaky sea salt for topping, optional
Instructions
-
Preheat your oven to 350˚F (175˚C). Line two large baking sheets with parchment paper or silicone baking mats; set aside.
-
In a medium bowl, combine the all-purpose flour, baking soda, and kosher salt. Whisk these dry ingredients thoroughly until well combined, then set aside.
-
In a separate large mixing bowl, add the cooled melted butter, dark brown sugar, granulated sugar, and instant espresso powder. Stir vigorously with a wooden spoon or spatula until completely combined. The mixture should resemble wet sand at this point. Next, add the room temperature large egg, egg yolk, and vanilla extract, stirring until the mixture is smooth and fully incorporated.
-
Pour the dry ingredients into the wet mixture. Stir gently, just until the ingredients are combined and no dry streaks of flour are visible. Be careful not to overmix. Fold in the chopped dark chocolate chunks until they are evenly distributed throughout the dough.
-
Using a cookie dough scoop (approximately 2 tablespoons in size), scoop out even amounts of dough to form individual cookie dough balls. If you don’t have a scoop, aim for roughly 2-tablespoon portions. Place these dough balls onto one of the lined baking sheets and chill in the refrigerator for 10 minutes (or in the freezer for 5 minutes). This step is crucial for preventing excessive spreading.
-
To achieve those delightful gooey pools of chocolate on top, remove the chilled dough. Gently flatten each ball of dough slightly with the palm of your hand. Press a couple of extra chunks of chopped dark chocolate onto the top of each flattened ball. Carefully reshape them back into balls, ensuring the chocolate is visible on the surface. Place these prepared dough balls onto your lined baking sheets, spacing them about 2 inches apart to allow for even baking and spreading.
-
Bake for 10 to 12 minutes, or until the edges are lightly set and golden, and the centers appear slightly puffed but still soft. Remember, cookies will continue to cook as they cool. Remove the baking sheets from the oven and immediately sprinkle the warm cookies generously with flaky sea salt. Let them cool on the pans for about 5 minutes to firm up before carefully transferring them to wire racks to cool completely to room temperature. Enjoy them warm if you can, but be cautious of the hot melted chocolate!
-
Store any leftover baked cookies at room temperature in an airtight container for up to 4 days to maintain their freshness and chewiness.