Creamy Coffee Chocolate Chip Cookies are a blend of a luscious cup of coffee with with cream, and a chocolate chip cookie. Breakfast, an afternoon snack or an after dinner dessert — you will absolutely devour them any time.
I designed these Creamy Coffee Chocolate Chip Cookies after a cup Spanish Café Con Leche (coffee with milk).
I fell in love with coffee many years ago when I was living in Madrid, Spain.
Before Spain I hadn’t really been interested in coffee — within a week of living there however, I had at least one café con leche a day. (Here’s how to make the prized coffee.)
What is Café Con Leche?
Translated from Spanish to English, café con leche is coffee with milk — typically whole milk. This is a strong coffee with scalded milk in approximately a 1 to 1 ratio. Sugar or sweetener is added according to taste. (And let me tell you, I added a lot of sugar! It was like a dessert.)
This hot, freshly brewed drink is smooth and wonderfully creamy. It’s quite rich, and the flavor is strong.
In Spain, this delicious coffee drink is typically served in a small mug, much like you’d expect an espresso to come in.
People have café con leche all day long in Spain — though most commonly in the afternoon, between siesta and dinner.
More than anything, having a coffee, is a way to be social — an excuse to get together with friends, or a lovely way to take a pause in your day. In Spain, and everywhere.
Above: A mixture of heavy cream, coffee grounds and vanilla — it’s what makes these cookies so magical.
What do they taste like?
Creamy Coffee Chocolate Chip Cookies taste like an amazing coffee drink, with the addition of chocolate — all blended into a few delectable bites!
Recipe Tips and Substitutions
- The final flavor and especially the texture of the cookies is dependent on using ground coffee — not an instant coffee or espresso powder. (You can use instant, and it will be good, just a different cookie.)
- You can use semisweet, bittersweet or milk chocolate chips (or chunks) in these cookies. If you use milk chocolate, it’ll add a bit to the creaminess, but because it’s sweeter, it’ll detract a tiny bit from the coffee flavor. I’ve made them with all three, and love them all, so use your favorite. 🙂
- Are you gluten-free? Switch out the all-purpose flour for Cup4Cup Gluten-Free All-Purpose Flour.
How to Store Them
Room temperature. In a tightly sealed container, the cookies can be kept at room temperature for about three days.
Refrigerator. In a tightly sealed container, they can be stored in the refrigerator for up to a week.
Freezer. Sealed tightly, you can store the cookies for a couple of months, though they’ll be best up to a month.
You can also freeze the batter. The best way to do this is to shape it into balls, just as you would to bake them, and layer them between wax or parchment paper, sealed tightly in a plastic container. You don’t even have to thaw them to bake them. Just place them on a parchment-lined sheet pan and bake.
I hope you’ll add this coffee chocolate chip cookie to your coffee ritual this weekend.
More coffee and chocolate dessert recipes:
- No Bake Espresso Ganache Cheesecake
- Cappuccino Oatmeal Cacao Nib Cookies
- Chocolate Granola with Espresso
- Individual Coffee-Chocolate Mud Pies
- Flourless Chocolate Kahlúa Espresso Decadence Cake
Creamy Coffee Chocolate Chip Cookies
- ¼ cup heavy cream
- 2 tablespoons finely ground coffee beans (I like French or Italian Roast)
- 1 tablespoon pure vanilla extract
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup golden brown sugar
- ½ teaspoon salt
- 1 large egg
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups chocolate chips or chunks (semisweet, bittersweet or milk)
- Set oven and prep pans. Preheat the oven to 350°F and line a couple of sheet pans with parchment paper and set them aside.
- Make the coffee mixture. Add the cream, coffee grounds and vanilla to a small saucepan and place it over low heat. Heat just until it starts to bubble along the edges, about 3 minutes. Remove the pan from the stove and let the mixture cool to room temperature.
- Make the batter. Add the butter, both sugars and salt to a large mixing bowl. Mix just until it's smooth. Then stir in the cooled coffee mixture. Once it's blended in, add the egg and mix to blend. Fold in about half the flour and baking powder. Add the remaining half of the flour with the chocolate chips and stir only until you no longer see dry spots.
- Shape. Use a 1½ inch cookie scoop to shape balls of dough, placing them on the parchment-lined baking sheet as you go, with a couple of inches between them.
- Bake and cool. Place the pans in the preheated 350°F and bake for approximately 10 to 12 minutes. They should still look slightly doughy when they're removed from the oven, and that's perfect. Let them cool for a few minutes on the baking sheet, and then transfer them to a cooling rack to cool to room temperature. Repeat until all of the batter is baked.
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