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Coffee Chocolate Chip Cookies

Coffee Chocolate Chip Cookies

Cindy Carnes

"These cookies are a step above any you have ever tasted."
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servings 112 cals
Serving size has been adjusted!
Original recipe yields 48 servings


  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toast almonds in oven for 10 minutes or until brown.
  3. Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
  4. Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
  5. Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
  6. Bake for 10 minutes.

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Read all reviews 70
  1. 96 Ratings

Most helpful positive review

These cookies were incredibly delicious! Instead of instant coffee, I substituted in 1/4 cup of a hispanic brand of non-instant coffee called Cafe Bustelo with 4 tablespoons of water -flavor tu...

Most helpful critical review

I was very excited to make these cookies. And I'll have to admit, I was a little bit disappointed with the results. The cookies were a bit too heavy for my taste. I had some friends of mine try ...

Most helpful
Most positive
Least positive

These cookies were incredibly delicious! Instead of instant coffee, I substituted in 1/4 cup of a hispanic brand of non-instant coffee called Cafe Bustelo with 4 tablespoons of water -flavor tu...

I read the reviews, and decided to give this recipe a try. I made it exactly as it is on the site, it was wonderful. Then, I decided to try some stronger coffee, we love the flavor at our house...

AWESOME recipe. Made exactly like it says here, tried the espresso powder as suggested in one review. I will make them this way forever! That powder gives such a rich, coffee flavor. Very good, ...

I usually like to rate recipes for how they are exactly without adding or taking anything away, but this time I was without liquer so I just used real coffee and was very impressed! SUPER GOOD

I was needing a comfort junk food fix and this fit the bill. I did as some suggested and added 1/2 c. coffee and left out the almonds, as I did not have any on hand. Very soft texture which I ...

I have been making these for a few years, since I found the recipe on this site. They are really good, easy to make, and even kids like them. I toast the almonds a little longer,so they are a ...

Nice...I've messed up some of the highly-rated recipes here but this one turned out just right. I used coffee powder instead of granules and the taste was just right. One weird thing though- I a...

There is no better!! If you love chocolate & coffee this is the recipe for you. It's a bit time consuming but well worth it.

Heavenly! I used Starbucks espresso powder instead of coffe, I also doubled the vanilla. Other than that I followed the recipe exactly. I froze the cookies in a ziplock bag and remembered the...

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