Coffee Chocolate Chip Cookies

Brewing Up Something Sweet: Coffee Chocolate Chip Cookies with Homemade Espresso Powder

There’s something magical about combining two of life’s greatest pleasures—coffee and cookies. Lately, I’ve been experimenting with ways to bring the flavor of our Thistle and Gold roasts into the kitchen in new ways, and that led me down a delicious rabbit hole: homemade espresso powder.

The Espresso Powder Experiment

I’ve always loved finding new ways to make the most out of coffee, so when I came across a few methods for making espresso powder at home, I was intrigued. I had never tried it before, but the idea instantly sparked my interest. With a few different approaches to explore, I decided to run a little experiment of my own to see what kind of results I could get. Spoiler Alert, it worked great!! See the full experiment here.

Coffee Chocolate Chip Cookies: The Perfect Pairing

Of course, I couldn’t stop there. I had to bake something with it—and what better way to test than the classic chocolate chip cookie?

I used my go-to cookie base, but added 3 tablespoons of my homemade espresso powder right into the dough. The result? Cookies that are perfectly chewy with a rich coffee undertone that makes the chocolate chips pop even more. It’s the kind of cookie that makes you pause after the first bite, then immediately reach for a second.

Want to Try It?

If you want to make your own espresso powder, try it with your favorite Thistle and Gold roast. Or, if you’re not in the mood to DIY, there are many options in the market to add straight into your cookie dough. It’s not quite the same as fresh, but it’ll still add a lovely boost of flavor.

Coffee isn’t just for sipping—it’s for savoring in every way.

Happy baking ☕️🍪

Have you ever baked with coffee or espresso powder? Tag us on Instagram or Facebook @thistlegold and show us your creations! We’d love to see what you’re whipping up in your kitchen.

 

🍪 Coffee Chocolate Chip Cookies

Prep Time: 15 mins
Cook Time: 10–12 mins
Yield: ~24 cookies

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup (56g) coconut oil or shortening
• 3/4 (130g) cup brown sugar (packed)
• 3/4 (170g) cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs room temperature
• 2 1/2 (385g) cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3 tbsp espresso powder
• 2 cups (330g) semi-sweet chocolate chips
• Optional: 1 cup chopped nuts (walnuts or pecans)

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or a silpat mat.
2. In a large bowl (mixer with paddle attachment or handheld mixer), cream together butter, shortening, brown sugar, granulated sugar, and vanilla until light and fluffy (2–3 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Beat mixture for 30 seconds then rest for 3 minutes. Repeat 3 times scraping sides as necessary.
5. In a separate bowl, whisk together flour, baking soda, salt and espresso powder.
6. Gradually add dry ingredients to the wet mixture, mixing until just combined.
7. Fold in chocolate chips and nuts if using.
8. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
9. Bake 10–12 minutes, or until edges are done and centers look slightly soft.
10. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Enjoy warm with a glass of milk (or coffee!) and store in an airtight container for up to a week!

Notes:

Freezing:  These freeze and reheat well. Put in a freezer bag and store until consumption. 

Gluten Free: Same recipe except substitute all purpose flour for gluten free flour.  3 1/4 c (450g) for fluffy cookies, 2 1/2 (350g) for flat cookies. Set oven at 350°F (177°C) Bake 10-12 min.

Espresso Powder: Can be purchased at a variety of stores. Look for espresso powder not instant coffee, they are different.  If you want to make your own see this page for details on using Thistle & Gold coffee to create your own espresso powder.