Ingredients
Equipment
Method
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
- In a large bowl, beat softened butter with brown sugar and white sugar until creamy and smooth.
Step 3: Add Wet Ingredients
- Mix in the egg, vanilla extract, and instant coffee powder. Whisk until well combined.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
Step 5: Combine Dough
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in chocolate chips.
Step 6: Scoop and Bake
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until edges are golden brown but centers are soft.
Step 7: Cool and Serve
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature.
Notes
🧊 Storage & Reheating
Room Temperature: Store in an airtight container up to 5 days.
Freezer (Dough): Freeze scooped dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes.
Freezer (Baked): Freeze baked cookies for up to 2 months.
🥄 Variations
Mocha Chip Cookies: Add 2 tbsp cocoa powder to the flour mix.
Espresso Kick: Increase coffee powder to 3 tbsp for stronger flavor.
Nutty Crunch: Fold in walnuts, pecans, or hazelnuts.
White Chocolate Twist: Use white chocolate chips instead of semi-sweet.
Dairy-Free Version: Swap butter for vegan butter or coconut oil.
❓ 10 FAQs
Can I use regular all-purpose flour?
Yes, if you’re not gluten-free, regular flour works perfectly. Can I use brewed coffee instead of instant powder?
No—too much liquid will change the dough’s texture. Do these taste strongly of coffee?
They have a balanced mocha flavor; adjust coffee powder to taste. Can I chill the dough before baking?
Yes, chilling for 30 minutes helps prevent spreading. Can I use coconut sugar instead of brown sugar?
Yes, but it will give a slightly different flavor and texture. What’s the best way to keep cookies chewy?
Don’t overbake—remove when edges are set but centers are soft. Can I add espresso powder instead of instant coffee?
Yes, espresso powder works beautifully and gives deeper flavor. Can I make these vegan?
Yes, use flax egg + dairy-free butter and chocolate chips. Why are my cookies crumbly?
Your flour-to-butter ratio may be off—be sure to measure correctly. Do these cookies pair well with drinks?
Absolutely—enjoy them with coffee, lattes, or hot chocolate. 🏁 Conclusion
These Chocolate Chip Coffee Cookies are the ultimate treat for coffee lovers who can’t resist a chewy cookie. With melty chocolate, bold coffee notes, and a gluten-free base, they’re both indulgent and approachable. Perfect for bake sales, afternoon snacks, or pairing with your favorite cup of coffee, these cookies are sure to become a staple in your baking rotation.
Yes, if you’re not gluten-free, regular flour works perfectly. Can I use brewed coffee instead of instant powder?
No—too much liquid will change the dough’s texture. Do these taste strongly of coffee?
They have a balanced mocha flavor; adjust coffee powder to taste. Can I chill the dough before baking?
Yes, chilling for 30 minutes helps prevent spreading. Can I use coconut sugar instead of brown sugar?
Yes, but it will give a slightly different flavor and texture. What’s the best way to keep cookies chewy?
Don’t overbake—remove when edges are set but centers are soft. Can I add espresso powder instead of instant coffee?
Yes, espresso powder works beautifully and gives deeper flavor. Can I make these vegan?
Yes, use flax egg + dairy-free butter and chocolate chips. Why are my cookies crumbly?
Your flour-to-butter ratio may be off—be sure to measure correctly. Do these cookies pair well with drinks?
Absolutely—enjoy them with coffee, lattes, or hot chocolate. 🏁 Conclusion
These Chocolate Chip Coffee Cookies are the ultimate treat for coffee lovers who can’t resist a chewy cookie. With melty chocolate, bold coffee notes, and a gluten-free base, they’re both indulgent and approachable. Perfect for bake sales, afternoon snacks, or pairing with your favorite cup of coffee, these cookies are sure to become a staple in your baking rotation.