This Coffee Chocolate Chunk Cookies Recipe is a rich and chewy recipe, which is made with nutty browned butter and instant coffee. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.
Jump to RecipeCoffee Chocolate Chunk Cookies Recipe Ingredients
For the COOKIES:
- 2 sticks salted butter, at room temperature (1 cup)
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 2 heaping teaspoons instant coffee granules
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 8 oz. semisweet chocolate, chopped into chunks
- 1/2 cup finely chopped pecans (optional)
For the GLAZE:
- 1 cup white chocolate chips (about 6 oz.)
- 1 tsp. canola oil
How To Make Coffee Chocolate Chunk Cookies Recipe
- Brown the Butter: In a medium skillet over medium heat, melt 1 stick of butter. Let it cook, swirling the pan occasionally, for 3 to 4 minutes. Once it foams and then subsides, and the milk solids at the bottom turn a medium golden brown, immediately remove it from the heat. Pour the browned butter and all the solids into a heatproof bowl and allow it to cool completely, about 30 minutes.
- Cream Butter, Sugar, and Eggs: In a large bowl with an electric mixer, beat the remaining stick of softened butter, the brown sugar, and the granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Reduce the speed to low and beat in the eggs and vanilla until smooth.
- Incorporate Browned Butter: With the mixer on medium-low, slowly drizzle the completely cooled browned butter into the dough and mix for about 1 minute until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, instant coffee granules, baking soda, and salt.
- Finish the Cookie Dough: With the mixer on low speed, slowly add the flour mixture to the wet ingredients and beat until just incorporated. Using a wooden spoon, stir in the chocolate chunks and chopped pecans, if using.
- Chill the Dough: Scoop heaping tablespoonfuls of dough onto baking sheets lined with parchment paper, placing them about 2 inches apart. Refrigerate the sheets of dough until the dough is firm, about 15 minutes.
- Bake the Cookies: While the dough chills, preheat the oven to 375˚F. Bake the chilled cookies for 9 to 11 minutes, until the edges are golden brown. Let them cool for 5 minutes on the baking sheets.
- Cool and Glaze: Transfer the cookies to a wire rack to cool completely. For the glaze, combine the white chocolate chips and oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Pour the white chocolate into a small resealable plastic bag, snip off a corner, and drizzle it over the cooled cookies. Let the glaze set for at least 15 minutes.
Recipe Tips
- How do I properly brown butter? Use a light-colored pan so you can see the color change. Swirl the pan constantly for even cooking. Once you smell a nutty aroma and see golden-brown specks, take it off the heat immediately—it can go from brown to burnt very quickly.
- Why do I need to chill the cookie dough? Chilling the dough solidifies the fat (the butter). This prevents the cookies from spreading out too much in the oven, resulting in a thicker, chewier cookie with a better texture.
- What’s the best way to get chocolate chunks? For the best melty pockets of chocolate, buy a good quality bar of semisweet chocolate and chop it by hand into irregular chunks, rather than using standard chocolate chips.
- Can I make these cookies without nuts? Absolutely. The pecans add a lovely texture and flavor, but if you have a nut allergy or simply don’t prefer them, you can omit them entirely without any other changes.
What To Serve With Coffee Chocolate Chunk Cookies
These rich, flavorful cookies are a perfect afternoon pick-me-up or decadent dessert.
- With a hot cup of coffee to complement the flavors
- With a tall glass of cold milk to balance the richness
- As a base for a gourmet ice cream sandwich with vanilla or coffee ice cream
How To Store Coffee Chocolate Chunk Cookies
Room Temperature: Store the cooled and glazed cookies in an airtight container at room temperature for up to 4 days. Freeze: Freeze the unbaked dough balls on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Coffee Chocolate Chunk Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 280kcal
- Protein: 3g
- Fat: 15g
- Carbohydrates: 33g
- Sugar: 20g
- Sodium: 210mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Browning the butter adds a deep, nutty, and slightly caramelized flavor that regular melted butter doesn’t have. It makes the cookies taste richer and more complex.
Yes, espresso powder is an excellent substitute and will provide an even more intense coffee flavor. Use the same amount as called for in the recipe.
This usually happens for two reasons: your butter was too soft (or melted, not browned), or you skipped the chilling step. Chilling the dough before baking is the best way to prevent flat, overly spread cookies.
Try More Recipes:
Coffee Chocolate Chunk Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy30
servings20
minutes11
minutes280
kcalA sophisticated and deeply flavorful cookie featuring nutty browned butter, a hint of coffee, and big chunks of semisweet chocolate, all finished with a sweet white chocolate drizzle.
Ingredients
1 cup salted butter, divided
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 Tbsp. vanilla extract
2 1/2 cups all-purpose flour
2 tsp. instant coffee granules
1 tsp. baking soda & 1 tsp. salt
8 oz. semisweet chocolate, chopped
For Glaze: 1 cup white chocolate chips, 1 tsp. canola oil
Directions
- Brown one stick of butter in a skillet until golden brown; let cool completely (about 30 mins).
- Beat the remaining stick of butter with both sugars until fluffy. Beat in the eggs and vanilla.
- On low speed, drizzle in the cooled browned butter and mix until combined.
- In a separate bowl, whisk together flour, instant coffee, baking soda, and salt.
- On low speed, mix the dry ingredients into the wet mixture, then stir in the chocolate chunks.
- Scoop dough onto parchment-lined baking sheets and chill for 15 minutes.
- Preheat oven to 375˚F. Bake chilled cookies for 9-11 minutes. Cool completely on a wire rack.
- Melt white chocolate chips with oil and drizzle over the cooled cookies. Let set.
Notes
- Make sure the browned butter is completely cooled before adding it to the dough, otherwise, it can scramble the eggs.
- Chilling the scooped dough is a crucial step that prevents the cookies from spreading too much.
- Using a chopped chocolate bar instead of chips creates delicious, irregular pools of melted chocolate in the finished cookie.
- The white chocolate drizzle adds a nice sweetness to balance the coffee and dark chocolate, but it can be left off if you prefer.
