These easy chocolate chip latte cookies have a hint of coffee flavor. They’re soft and cakey cookies that pair perfectly with your morning cup of coffee, or as an afternoon pick-me-up!
Want a mid-afternoon pick-me-up that goes beyond a cup of coffee or caffeinated tea? Try these cafe latte cookies! These simple chocolate chip cookies are soft, cakey, and super satisfying. They’re sweetened with honey and brown sugar, then flavored with vanilla and coffee. There’s a hint of coffee in every bite, but not so much that it overpowers the chocolate chips. Serve these cookies with a cup of coffee, tea, or even a cold glass of milk.
My husband, who swears he’s not a cookie snob but TOTALLY IS, loves these cookies. Up until I created this recipe, his favorite chocolate chip cookies were made with Alton Brown’s recipe. But these ones, he says are right up there with ABs. High praise!
How is the Coffee Flavor Added?
I used instant coffee granules to infuse the melted butter with coffee. In this recipe, I used 3 teaspoons of instant coffee for a distinct but not overwhelming coffee taste. If you want a stronger coffee flavor, you can use up to 4 teaspoons. Make sure you add it to the melted butter while it’s still hot so that the coffee dissolves properly.
Don’t Skip the Chill Time
You do need to chill the dough for these cafe latte cookies for at least 1 hour before baking. I know it’s tempting to skip this! But using cold dough is crucial when it comes to getting that cakey texture and preventing the cookies from spreading too much on your baking sheet.
Store these cookies in an airtight container on the counter for 3-4 days.
You can extend their shelf life a bit by storing them in an airtight container in the fridge, but they won’t be quite as soft when you bite into them. They’ll keep in the fridge for up to 5 days.
Wrap each cookie in saran wrap then place all the wrapped cookies in an airtight, freezer-safe container. They will keep in the freezer for up to 3 months. Defrost on the counter for a few hours or zap unwrapped cookies in the microwave for about 15-30 seconds, until no longer frozen solid.
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons unsalted butter, melted
- 3-4 teaspoons instant coffee granules
- 2 tablespoons honey
- ¾ cup brown sugar, light or dark
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 2 cups semisweet chocolate chips
- Mix the dry ingredients. In a medium bowl, combine the flour, baking soda and salt. Set aside.
- Melt the butter & add coffee. I prefer to melt the butter in a saucepan over medium-low heat on the stove. Once your butter has melted, pour it into the bowl of a stand mixer fitted with a paddle attachment and immediately add the instant coffee. Stir well so that that coffee dissolves in the hot butter.
- Add remaining wet ingredients. Let the butter cool for a minute, then add the honey, vanilla, and eggs. Mix well.
- Combine wet and dry ingredients. Add the dry ingredients to the stand mixer and mix until combined.
- Add the chocolate chips. Stir well, pausing to scrape down the side and bottom of the bowl to be sure that everything is well incorporated.
- Chill. Cover the bowl with saran wrap and chill the dough for 1 hour.
- Prep your tools. Preheat your oven to 350F. Line a baking sheet with a silpat or parchment paper.
- Scoop the dough. You'll need 2 tablespoons of dough per cookie. Scoop the dough, then roll it into a ball using your hands. Place each dough ball on the prepared baking sheet and press the top down slightly with the palm of your hand. You can bake 8 cookies on a standard size baking sheet, spacing them at least 2 inches apart.
- Bake. These cookies bake in 11-12 minutes per batch.* They are done when the edges are golden and the centers are set but not firm. (The cookies will finish baking as they cool so be sure not to over-bake them by leaving them in the oven until the centers are firm.)
- Cool. When the cookies come out of the oven, use a spatula to place them on a wire cooling rack.