Coffee Bean Chocolate Chip Cookies

For all you coffee freaks out there I present coffee chocolate chip cookies!

coffee chocolate chip cookies

As I write this I am indulging in one of my favorite activities…eating cookies. Yup, those cookies, the ones to the left.

What’s really nice about that is I’m getting a shot of coffee, a few cookies, a glass of ice cold milk, and exercise all at once. Yes exercise, the kind one gets from alternately lifting a cookie and glass of milk to ones pie hole.

This recipe for coffee chocolate chip cookies is super simple to make and literally goes together in about 10 to 15 minutes. Some caveats though. The original recipe says to beat the tar out of the butter and sugar. Do not beat the tar out of ANY creaming of butter and sugar. Ever. I took that part out.

The object of creaming is to have the sugar add aeration to the butter, but not too much, or too little. You will know when it’s ready by the look of it. Kind of fluffy. Always use room temperature butter. Don’t microwave it or it will be liquid in some parts and chunky in other parts, and it won’t come back together when you cream the sugar in. Trust me. King Arthur has a good description of how to do this properly.

Now that I’ve scared you with the creaming thing…don’t overthink it either. Creaming is not difficult to do. Just make the cookie dough like the recipe says.

I’ve also found that the cooking time can vary slightly. I don’t know why but it can and I don’t have this issue with other cookies. So here’s the easy way to tell if the cookie is done. Bake for 12 minutes, rotating the trays mid bake, and at 12 minutes gently lift the cookie with a good, thin spatula. and look for some browning. When touched, the top of the cookie may seem like it’s not done and if so go one more minute then pull them from the oven. If you bake them too long the cookie will be crunchy, which is fine if you want a crunchy cookie. I like them a little softer so I pull them sooner.

Lastly, use a real fine grind on the coffee beans. The cookie will not be gritty with ground coffee, not that there’s anything wrong with that. But if you are going to beat the tar out of anything, make it the coffee.

That’s it. Done. So go ahead and make these cookies, eat them with a glass of freezing cold milk, and let me know what you think.

Finally, here are some baking tools to make life easier. Personally I can’t imagine working without them. (Full disclosure – by using the links to buy these items we receive a small commission from Amazon. The items don’t cost anymore, we just get a BFF cut from Amazon.)

Thanks! Leave a comment and let us know how they come out.


5.0 from 1 reviews
Coffee Bean Chocolate Chip Cookies
Prep time
Cook time
Total time
If you love coffee, cookies, and milk this is the recipe for you. It's now in the Clean Slate Farm top 3 favorites.
Serves: 48
  • 2¼ cups AP flour
  • ⅓ cup finely ground coffee beans
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  1. Preheat the oven to 350F and line your cookie sheets with parchment paper. Combine the flour, coffee, baking soda, and salt in a bowl and whisk to aerate; set aside.
  2. Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer and mix for about 3 minutes, making sure to scrape the bottom and sides of the bowl halfway through. Add the eggs and vanilla and beat for another minute.
  3. Add the flour mixture to the butter mixture and mix until it just comes together. Stir in the chocolate chips and drop 2 tablespoon-sized mounds of dough on the trays, 2 inches apart.
  4. Bake for 12-15 minutes. Cool on racks.


  • reply Perky Prepping Gramma ,

    I actually use crushed up chocolate covered coffee beans Yummy variation.

    • reply Dave ,

      Great idea. I’ll try that one next!

      • reply Dave ,

        Hey Perky, I love chocolate covered coffee beans. I’ll have to try that. Thanks so much for writing.


      • reply Lorrie ,

        Being an avid coffee lover, I had to try this recipe! The only difference was that I added a splash of almond extract alongside the vanilla just cuz…I love almond.

        It was WONDERFUL!! I will definitely make them again, and would certainly bake them to give to friends and neighbors. Thank you so much for the new recipe treasure!

        • reply Dave ,

          Hey Lorrie, What a great addition the cookie. I’m glad you liked it…I’m just in the process of making some more now and I’ll try that! Please consider sharing the post with others.


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