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Coffee Chocolate Chunk Cookies

Coffee Chocolate Chunk Cookies
2 votes, 5.00 avg. rating (92% score)

Yield: 2 dozen 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.

Coffee Chocolate Chunk Cookies
Photo/Art by Aimee Seavey


  • 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

Updated Wednesday, September 10th, 2003
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3 Responses to Coffee Chocolate Chunk Cookies

  1. C Russ April 2, 2005 at 4:59 pm #

    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.

  2. Ayano June 7, 2014 at 11:20 am #

    May I ask,are these crispy or chewy ? Thanks.

    • Aimee Seavey June 8, 2014 at 9:20 am #

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

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