Double Chocolate Coffee Addict Cookies


Cookies…. I mean honestly what can I say about them? They are classic, they are simple to make, they are ooey, gooey bites of deliciousness – Put simply, they are perfection in the palm of your hand.

Now although I can honestly say that I have never met a cookie I didn’t like, I do have to say that not all cookies are created equal. I will be the first to admit that I have had myself many homemade cookie recipe failures over the years of cookie trials in my quest to create the perfect recipe. You know the recipe I’m talking about right? That elusive homemade cookie recipe that we all search for? The recipe, that will never fail to create the perfect cookie every time?

Now everyone’s definition of the “perfect” cookie will vary based on opinion – but for me, the definition of the “perfect cookie” isas follows:

“The Perfect Cookie” One that is slightly crisp on the outside, while still being oh so gooey and chewy on the inside, with a lovely crinkly top, and lots of flavour. 

So if the above description matches with your definition of what the “perfect cookie” should be, then my recipe for these Double Chocolate Coffee Addict Cookies is the one for you. ​

These cookies mean some serious business and I feel like the only way to convey just how amazing they are is to describe them as like the perfect love child of a brownie and a chocolate chip cookie… mhmmm.

These cookies have the most amazingly fudgy texture on the inside, with a light, crisp exterior. The addition of a hint of espresso powder to the mix, heightens the flavour of the chocolate to a whole new level, and the blend of milk chocolate, dark chocolate and white chocolate chunks just takes these cookies to a whole new level of delicious.


Now before I share with you this killer cookie recipe, I thought that I would also share a few tips that I have picked up over my many cookie trials, that will help you get that perfect cookie every time.

Tip 1: Don’t be afraid to add a little flavour
Now when I say flavour I don’t just mean your standard vanilla and chocolate chips. I’m talking about some ingredients that you might not expect to find in your standard chocolate chip cookie recipe. Adding ingredients like pure almond or hazelnut extract, espresso powder, cinnamon, or nutmeg can have a huge impact on the flavour of your cookie – and just a little bit will go a long way. By adding just a hint (even just 1/2 tsp) of any of these flavours to your favourite cookie recipe will add a whole new dimension to the flavour.

Tip 2: Bake with convection if you can
My convection oven has seriously become my new best friend ever since we got it last year. When baking cookies, I always bake with my oven in convection mode. Why? Well, when you bake cookies with convection, the air circulates in your oven and you will find that your cookies get a much nicer even bake to them. I love this not only because this is what will give your cookies that amazing crisp exterior while still maintaining a chewy, gooey interior but also because it really helps to eliminate those dreaded burnt cookie bottoms.

Tip 3: Add a little cornstarch
This is a tip that I picked up from the wonderful Anna Olson – aka one of my baking idols. Cornstarch is a secret little cookie ingredient that will help you to achieve that perfect chewy interior and crisp exterior to your cookies.

Tip 4: A word on chocolate
Now as much as we all love those cute little chocolate chips, and the many flavours they now come in, I have to admit that I actually rarely use actual chocolate chips when baking my cookies. My favourite chocolate to add to my cookies is actually Foleys melting chips. You can pick these up in the bulk section of your local grocery store, and these are the flat little chocolate disks (which are actually a much better price than your standard chocolate chip)

So why do I use these? Well firstly because they come in dark, milk and white chocolate, which I much prefer to use over semi-sweet chocolate. Secondly, they are a higher quality of chocolate so the flavour is nothing in comparison to your run of the mill chocolate chip. Lastly, when you mix them into your batter, their large flat disks will break apart into perfectly sized chunks, that not only taste amazing, but also these meaty chunks will look just downright irresistible when you pull them out of the oven,

Tip 5: My love for cookie scoops
In my opinion, this is the most important tip to achieving your perfect cookie. Honestly, the beauty of having an array of difference sizes ice cream scoops or cookie dough scoop will seriously change your life. Do you ever ask yourself – “how the heck do people get their cookies to all be the same size and so perfectly round?” Back in the days of using two teaspoons to drop cookie dough out onto sheets, this was the question I asked myself constantly. The answer is simple – they use ice cream scoops.

Not only will this give you perfectly round cookies that are the same size, but it will probably cut your cookie dough scooping time in half – and who doesn’t want that?

Tip 6: Finish them off
Before I set my cookies in the oven, I am always sure to give them a little sprinkling of something extra. Depending on the cookie, I love to finish them off with either a little dusting of turbinado sugar or a sprinkling of coarse sea salt. or a mixture of cinnamon sugar… basically anything that will give your cookies not only an extra hint of flavour, but will also give them a little sparkle when they come out of the oven.

Tip 7: Give them a spin!
Have you ever noticed that your oven has spots that are a little hotter than others? You know – areas where things brown or cook just a little faster? I know mind does. The back left hand corner of my oven is definitely the hot spot in my oven. So whenever I am baking if I notice the tops of my cookies on one end of the pan are getting a little bit more brown than the other end of the pan, I make sure that about 3/4 of the way through their baking time I give the tray a quick spin. This is a super simple tip to help ensure that your cookies all get an even bake, so you don’t have fully cooked cookies on one end of the tray and under-baked cookies at the other end.

Okie dokie peeps! So now that you have all the tips to making the perfect cookie, here is the perfect recipe to go along with it for you to put your skills to work!  As always, I hope you enjoy lovelies and would love to hear how they turn out 🙂


Makes 36 cookies


1 cup butter, softened
11/4 cup brown sugar
​1/4 cup granulated sugar
2 eggs
1 tsp vanilla
1/4 tsp almond extract
1 tbsp espresso powder
1/2 cup cocoa powder
2 cups all purpose flour
1 tsp baking soda
1/2 tbsp cornstarch
1/4 tsp salt
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 1/2 cups white chocolate chips

Preheat your oven to 350 degrees. Line a couple cookie pans with parchment paper {depending on how much of the cookie dough you want to bake off right away}.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy. Scrape down the sides of the bowl and add eggs, beating until fluffy. Add in vanilla, almond extract and espresso powder; beat until combined.

In a small bowl, whisk together four, cocoa powder, baking soda, corn starch and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want. Add in chocolate chips and mix on low until evenly distributed.

Using a cookie scoop or two teaspoons, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving at least 1.5 to 2 inches between each cookie. I usually put no more than 12 onto each tray.

Bake for 10-12 minutes or until the tops are beginning to crackle and the edges are slightly firm to the touch.

Remove from the oven and allow to cool for at least five minutes before digging in… that is if you can…. 😀


As always, thanks for popping by lovelies! Enjoy your cookies!

KP xoxo

2 thoughts on “Double Chocolate Coffee Addict Cookies

  1. I am dying to try this recipe, but when I looked at it more closely, it says 11/4 cup of brown sugar and 1/4 cup granulated sugar. 11/4 cup? As in
    2 3/4 cups? Please clarify as I want to make these cookies for my son’s graduation party. I need a reply ASAP! Thank you!

    1. Hi Dawn,

      Thanks for your question! So happy to hear you want to try these cookies. They are my all-time fav! So you will use 1 1/4 cups brown sugar in combination with 1/4 granulated sugar. In total 1 1/2 cups sugar 🙂 Hope this helps!

      Happy baking!


Leave a Reply

Your email address will not be published. Required fields are marked *