Café Con Leche Chocolate Chunk Cookies

Café Con Leche Chocolate Chunk Cookies taste like a luscious coffee with creamy milk, and a chocolate chunk cookie -- all mixed into one divine dessert. These are delightful after dinner, for a fantastic afternoon snack, or an amazing breakfast treat.

*Please note that the dough should be made the night before you plan to bake the cookies.

*Makes about 4 dozen

Course Dessert
Cuisine American, Spanish
Keyword breakfast cookies, unique cookie recipes
Prep Time 15 minutes
Cook Time 12 minutes
Refrigeration 12 hours
Total Time 12 hours 27 minutes
Servings 24 cookies
Calories 247 kcal
Author Valentina K. Wein


  • ¼ cup heavy cream
  • 2 tablespoons finely ground coffee beans (I like French or Italian Roast)
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 1 large egg
  • cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 cups milk chocolate bars, roughly chopped


  1. Line a baking sheet with parchment paper and set it aside.
  2. Add the cream and coffee grounds to a small saucepan and place it over low heat. Cook just until it starts to bubble along the edges, about 3 minutes. Remove the pan from the stove and let it sit until it's room temperature. (You can pour it into a glass bowl to speed up the cooling process.) It's important to let it cool so it doesn't melt the butter when you make the batter, and so the coffee flavor infuses into the cream.
  3. In a large mixing bowl, blend the sugars with the butter, vanilla and salt, until smooth. Then stir in the cooled coffee mixture, followed by the egg. Mix until the egg is fully incorporated. Slowly stir in the flour with the baking soda and stop mixing as soon as it's blended. Do not over mix! Then fold in the chocolate chunks.
  4. Use a 1½-inch cookie scoop, a teaspoon, or your hands to shape balls of dough, placing them on the parchment-lined baking sheet as you go. They can be almost touching and you will fill the sheet completely. Cover the sheet tightly with plastic wrap and place it in the refrigerator overnight.

  5. When you're ready to bake the next day, preheat the oven to 350 F, and line another baking sheet with parchment paper. Place about 15 balls of dough on the sheet 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! Place them on a cooling rack after a minute or so. Then let them sit for about 10 minutes before eating.

Recipe Notes

I love how these cookies bake the day after being refrigerated -- but if you're pressed for time, I promise you, they'll still be delicious if you bake the batter straight away.

Please do not use instant coffee! The final flavor and texture of the cookies won't be the same if you do!

These cookies top off any meal off perfectly, and would be a lovely addition to a dessert party!

Oh, and in case you hadn't sorted it out, Café con Leche translates to coffee with milk!