Coffee Chocolate Chunk Cookies

4.50 avg. rating (88% score) - 8 votes

Coffee Chocolate Chunk Cookies

Jeanne Lemlin’s recipes have been noted as bold and gutsy. Where else can you get a chocolate and caffeine fix all in one place? Crispy chocolate chip cookies are made even more divine with the addition of coffee right into the batter.

Yield: 2 dozen cookies


  • 1/4 cup instant coffee powder
  • 2 tablespoons boiling water
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 cup (11/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 package (8 ounces) semisweet chocolate, cut into chunks
  • 1-1/2 cups chopped walnuts


Mix coffee with boiling water; let stand 15 minutes. Mix flour and baking soda; set aside.
Beat butter and sugars until light and fluffy. Mix in coffee, egg, and vanilla. Stir in flour mixture until well blended. Add chocolate and nuts; stir until evenly distributed. Chill 30 minutes.
Roll dough into 1-inch balls. Place 2 inches apart on baking sheet. Bake at 325°F for 10 to 12 minutes. .

Additional Notes:

Jeanne Lemlin o Great Barrington, Massachusetts
  • Aimee

    Hi Ayano. These coffee chocolate chunk cookies are definitely crispy!

  • Many dates on this recipe show repeated use since ’92. I like to mix the batter & chill overnight. The cold dough prevents spreading. When I bake these for a fund-raiser at the museum, the staff buys them all up. Mmmm, good.


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