Chocolate Chip Coffee Cookies Recipe -
Chocolate Chip Coffee Cookies Recipe
  • READY IN 20 mins

Chocolate Chip Coffee Cookies

Recipe by  

"An old fashioned chocolate chip cookie that has been spiked with a coffee liqueur. You'll love these cookies!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2004

These were really good! I didn't have coffee liqueur, so I used some really strong coffee left over from breakfast. Also, I used semi-sweet chocolate chips, and I left out the cinnamon. Good flavor and texture.

Most Helpful Critical Review
Sep 25, 2002

This was a decent-tasting soft and chewy chocolate chip cookie, but I was disappointed that the coffee flavor did not come through.


33 Ratings

Aug 06, 2003

i changed a few thing but loved the recipe. i didnt put in the cinnamon. i only put 1 cup milk cho chips and added 1 cup mini seminsweet cho chips .everyone loved them.

Sep 25, 2002

A good cookie but not my favorite. The coffee liguor adds a change to the cookie when I want something a little different than the same ole chocolate chip cookie. I did add a few more tablespoons of the liquor as I didn't think 2-3 TB would be enough.

Sep 05, 2013

A soft dough produced a soft and chewy cookie. From other reviews it seemed the coffee liqueur wasn't apparent anyway, so I thought I'd try another liqueur I don't use often - Tres Leches. Frankly, I don't know if it would make any difference to the cookie whether you used your liqueur of choice (Frangelico, Amaretto or Bailey's maybe?) or even just milk - or no liquid at all, for that matter, which would result in a sturdier dough. While maybe not my favorite, it is nonetheless a respectable chocolate chip cookie.

Feb 28, 2011

Yum! Made as written but..... one tiny change. I used 1 tablespoon dry Espresso in place of the liqueur. Will make these again!

Nov 26, 2006

This was a pretty yummy cookie. I took some of the other's advice and increased the amount of coffee/liquor. I actually used 2TBLS strong coffee and 2TBLS Kahlua(didn't have coffee liqour). I also used semi-sweet choc chips, and it was fine, but would use milk choc. chips next time. The subtle coffee and cinnamon flavors were a nice twist on the traditional choc. chip cookie!

Dec 31, 2011

I made some minor changes. Instead of liqueur, I took two tablespoons of freshly, finely ground Ethiopian coffee and mixed it into 2 tablespoons of very hot water and let stand for a few minutes before adding to the batter mix, to bring out more of the coffee taste. I also supplemented the standard semi-sweet baking chocolate chips (not milk chocolate) with Ghirardelli's 60% Cacao baking chips but only used 2 cups of chips total. To my taste, this combination provided plenty of coffee as well as deep, chocolate flavor. I have taste-tested the results on three people so far and the results have been very flavorable. ;-) Will definitely make them again with different combinations of coffee and chocolate.


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  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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