Coffee House Cookies

Prep 10 min


Cook 35 min


Ready in 45 min

Crispy on the outside and soft in the middle, these yummy chocolate chip cookies pair perfectly with a fresh cup of coffee.


  • 1½ cups (375 mL) flour
  • ½ tsp (2 mL) baking soda
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) butter (1 stick), softened
  • ¾ cup (175 mL) packed brown sugar
  • 1   egg
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) coarsely chopped walnuts or pecans, divided
  • 1 cup (250 mL) semi-sweet chocolate chunks, divided
  • 2 bars (1.5–2 oz./45–60 g each) favorite chocolate candy, chopped and divided (see cook’s tip)


  1. Preheat the oven to 350°F (180°C). Combine the flour, baking soda, and salt in a small bowl.
  2. Beat the butter and brown sugar with a mixer until light and creamy, about 2 minutes. Add the egg and vanilla; beat well.
  3. Add the flour mixture, and mix until just combined, about 45 seconds. Mix ⅔ cup (150 mL) of the nuts, ⅔ cup (150 mL) of the chocolate chunks, and ⅔ cup (150 mL) of the chocolate candy into the dough.
  4. Scoop about 3 tbsp (45 mL) of dough per cookie onto an ungreased cookie sheet, spaced 3" (7.5 cm) apart. Repeat with the remaining dough on a second cookie sheet. Flatten the scoops slightly with the palm of your hand. Lightly press the remaining nuts, chocolate, and chocolate candy onto the tops of the cookies.
  5. Bake for 14–16 minutes, or until the cookies are almost set, rotating the cookie sheets halfway through. Cool for 5 minutes on the cookie sheet, then remove from the pans to cool completely.


  • 12  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 35 g, Sodium 135 mg, Carbohydrate 45 g, Fiber 2 g, Sugars 29 g (includes 24 g added sugar), Protein 5 g

Cook's Tips:

Chocolate candy bars with nougat, caramel, or nuts are great additions to this recipe. You can also use chocolate-covered peppermint patties, chocolate-covered caramels, or chocolate peanut butter cups.

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