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
Scale
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
