Chocolate Chip Mocha Cookies Recipe
If you’re craving the ultimate pick-me-up treat, Chocolate Chip Mocha Cookies are about to become your new go-to recipe. Imagine the deep, rich flavor of chocolate colliding with a jolt of espresso, all wrapped up in a chewy, bakery-style cookie that’s loaded with melty chocolate chips. These cookies are pure comfort with a sophisticated twist, perfect for coffee lovers and chocolate fanatics alike. Whether you’re baking for a crowd or sneaking one with your afternoon latte, these little morsels deliver big, bold flavor in every bite.
Ingredients You’ll Need
There’s nothing complicated here—just a few pantry staples plus a splash of espresso magic. Each ingredient plays a key role in achieving that perfect balance of chewy, chocolatey, and just the right amount of coffee kick. Here’s what you’ll need and why:
- Unsalted butter (1 cup, softened): Gives the cookies their rich, tender crumb and helps them bake up golden and soft.
- Brown sugar (1 cup, packed): Adds moisture and deep, caramel-like sweetness for that classic chewy texture.
- Granulated sugar (1/2 cup): Balances the brown sugar and helps the cookies spread just the right amount.
- Large eggs (2): Bind the dough together and contribute to the cookies’ structure and richness.
- Vanilla extract (2 teaspoons): Enhances both the chocolate and coffee flavors, bringing everything together.
- All-purpose flour (2 1/4 cups): Creates the body of the cookie—just enough to keep them thick and chewy.
- Unsweetened cocoa powder (1/4 cup): Intensifies the chocolate flavor and adds a subtle depth to the dough.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a perfect texture.
- Baking powder (1/2 teaspoon): Adds a little extra lift and softness.
- Salt (1/2 teaspoon): Balances all the sweet flavors and enhances the chocolate and coffee notes.
- Instant espresso powder (2 tablespoons): Brings that signature mocha zing—feel free to add another tablespoon for a bolder coffee punch!
- Hot water (2 tablespoons): Dissolves the espresso powder so it blends seamlessly into the dough.
- Semisweet chocolate chips (1 1/2 cups): The melty, gooey heart of every bite—classic and irresistible.
- White chocolate chips (1/2 cup, optional): For a pop of creamy sweetness that contrasts beautifully with the mocha base.
How to Make Chocolate Chip Mocha Cookies
Step 1: Preheat and Prep Your Pans
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze. Having your pans ready before you mix your dough means you can scoop and bake without missing a beat.
Step 2: Dissolve the Espresso
In a small bowl, stir together the instant espresso powder and hot water until the espresso is fully dissolved. This step ensures the coffee flavor is evenly distributed, giving every cookie that signature mocha depth without any gritty bits.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both brown and granulated sugars until the mixture is light and fluffy. This process incorporates air, helping your Chocolate Chip Mocha Cookies bake up with that perfect chewy interior and crisp edge.
Step 4: Add Eggs, Vanilla, and Espresso Mixture
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and the dissolved espresso. You’ll notice the dough turning a gorgeous, rich coffee color—this is when the magic happens!
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Whisking helps distribute the leaveners and salt evenly, so every cookie bakes up just right.
Step 6: Mix Dough and Fold in Chips
Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overwork it! Then gently fold in the semisweet chocolate chips and, if you like, the white chocolate chips. Each scoop should be studded with chocolatey goodness.
Step 7: Scoop and Bake
Drop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges are set but the centers still look a touch underdone. That’s the secret to soft, chewy cookies!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes—they’ll finish setting up—then transfer to a wire rack to cool completely (if you can wait that long). The aroma alone will have everyone circling the kitchen!
How to Serve Chocolate Chip Mocha Cookies
Garnishes
For a little extra flair, sprinkle your Chocolate Chip Mocha Cookies with a pinch of flaky sea salt right after they come out of the oven. A dusting of powdered sugar or a drizzle of melted white chocolate also makes them look bakery-worthy and adds a subtle layer of flavor.
Side Dishes
These cookies are incredible alongside a hot cup of coffee, cappuccino, or an ice-cold glass of milk. For dessert platters, pair them with fresh berries or a scoop of vanilla ice cream—the contrast is both decadent and refreshing.
Creative Ways to Present
Stack a few cookies and tie them with twine for a charming gift, or arrange them on a beautiful platter for brunch or parties. You can even crumble them over a mocha sundae or use them to sandwich a scoop of coffee or chocolate ice cream for a truly unforgettable treat.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Chip Mocha Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days—if they last that long! Place a slice of bread in the container to help maintain moisture if needed.
Freezing
These cookies freeze beautifully. Let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. You can also freeze unbaked cookie dough balls and bake them straight from the freezer, adding an extra minute or two to the bake time.
Reheating
To revive that fresh-baked magic, warm cookies in the microwave for about 10 seconds, or pop them in a 300°F oven for a couple of minutes. They’ll taste like they just came out of the oven, with gooey chocolate chips and a soft, comforting texture.
FAQs
Can I use regular coffee instead of instant espresso powder?
Instant espresso powder gives a bold, concentrated coffee flavor that really shines in these cookies. Regular brewed coffee is too diluted and could make the dough runny, so stick with instant espresso for the best results.
Do I have to use white chocolate chips?
Not at all! The white chocolate chips are totally optional, but they add creamy pockets of sweetness that contrast nicely with the mocha base. Feel free to leave them out or substitute with dark or milk chocolate chips if you prefer.
How can I make these cookies extra chewy?
For chewier Chocolate Chip Mocha Cookies, chill the dough for 30 minutes before baking. This helps the flavors meld and prevents too much spreading, resulting in thicker, softer cookies.
Can I double the recipe?
Absolutely! This recipe scales up beautifully. Just make sure to mix the dough thoroughly and bake in batches so the cookies have plenty of space to spread and bake evenly.
What’s the best way to measure flour for this recipe?
For accurate results, fluff your flour with a spoon, lightly spoon it into your measuring cup, and level it off with a knife. Too much flour can make the cookies dry, so avoid scooping directly from the bag.
Final Thoughts
If you’re ready to fall in love with the perfect blend of chocolatey richness and coffee warmth, these Chocolate Chip Mocha Cookies are calling your name. They’re easy enough for a weeknight treat but special enough for any celebration. Give them a try and watch them disappear—your cookie jar will never be the same!
Print
Chocolate Chip Mocha Cookies Recipe
- Total Time: 32 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight in these rich and chewy Chocolate Chip Mocha Cookies, combining the bold flavors of espresso and cocoa with chunks of melty chocolate chips. Perfectly soft in the center with a slight crisp on the edges, these cookies are a decadent treat for coffee and chocolate lovers alike.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons hot water
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons instant espresso powder
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Dissolve Espresso Powder: In a small bowl, dissolve the 2 tablespoons of instant espresso powder in the hot water, stirring until fully combined. Set aside to cool slightly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using a mixer until the mixture is light, fluffy, and creamy, which usually takes about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract and the prepared espresso mixture until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing on low speed or folding in gently just until the dough is combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips and optional white chocolate chips into the dough ensuring they are evenly dispersed throughout.
- Shape Cookies: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are set but centers remain soft and slightly underbaked for a chewy texture.
- Cool: Remove cookies from oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, increase espresso powder to 3 tablespoons.
- Chilling the dough for 30 minutes before baking will produce thicker, chewier cookies.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
