Julie Clark
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Mocha Chocolate Chip Cookies
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Jazz up your chocolate chip cookie recipe with a little mocha flavor! Espresso powder Mocha Chocolate Chip Cookies stay soft and chewy and are perfect dunked in milk.
If you asked my family what one thing I couldn’t live without, they’d probably say coffee. Or chocolate. Ok….they’d have a hard time because I can’t live without either. Mocha bread, mocha muffins, mocha cookie cake…I’ll take them all.
Today I’m sharing a chewy Mocha Chocolate Chip Cookie recipe. I took our Oreo cookies recipe and switched it up to use espresso powder and a hint of cinnamon for mocha flavor. You are going to love this mocha cookie recipe!
The Secret to Mocha Cookies.
Espresso powder is often the secret weapon in baked goods such as cookies, fudgy brownies and chocolate cakes! It deepens and enhances the taste of chocolate. It gives you a coffee flavor without adding water.
Ingredients
The full list of ingredients in the recipe card below, but here are a few notes:
- Espresso powder is different than espresso, and it is also different than instant coffee granules. We love to use King Arthur Flour espresso powder. Anthony’s brand also has a certified organic coffee baking powder that gets great reviews.
- I chose to use chocolate chunks in the cookies, but dark chocolate chips will work too! The chunks melt in beautifully though.
- Cinnamon is often a secret ingredient in cookies. You’ll find a tiny amount of cinnamon in our DoubleTree cookies and honey roasted oatmeal cookies.
- Try making our homemade pure vanilla extract! It’s unbeatable in cookies.
Looking for mocha cookies with cocoa powder? Try our coffee toffee cookies!
Tips for Making Mocha Chocolate Chip Cookies:
There are a few important things to remember:
- Make sure your butter is at room temperature, not at all melted. It should be 65–72°F.
- Mixing with a stand mixer works best so that you can properly cream the butter and sugars. This helps the cookies have the right texture.
- Save a few chocolate chunks (or just have ready an extra ½ cup of chocolate chunks) and press a few into the top of the cookies before you bake them. Then you’ll have that lovely melted chocolate on full display.
- Cookies will cool the most quickly if you place them on a wire rack after baking. This allows them to cool evenly.
Mocha Chocolate Chip Cookies
Jazz up your chocolate chip cookie recipe with a little mocha flavor! Espresso powder Mocha Chocolate Chip Cookies stay soft and chewy and are perfect dunked in milk.
Servings 27
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Ingredients
- 1 cup salted butter room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons espresso powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 cups dark chocolate chunks
- chocolate covered coffee beans for topping
Instructions
- Using an electric mixer with a large mixing bowl or bowl of a stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 3-4 minutes on medium speed. The mixture should lighten in color and be light and fluffy. 1 cup salted butter, ¾ cup brown sugar, ¾ cup granulated sugar
- Mix in the eggs and vanilla. Mix for 30 seconds. Scrape the side of the bowl as needed with a rubber spatula. 2 large eggs, 2 teaspoons vanilla extract
- Add in the flour, espresso powder, baking soda, salt and cinnamon. Mix just until combined. 2 ½ cups all-purpose flour , 2 tablespoons espresso powder , 1 teaspoon baking soda , 1 teaspoon salt , ¼ teaspoon ground cinnamon
- Fold in the chocolate chunks. 2 cups dark chocolate chunks
- Scoop the dough into balls using a 2″ cookie scoop and place on a parchment paper lined baking sheet. Refrigerate for 30 minutes.
- Preheat the oven to 350ºF. Place the cookie dough balls 2″ apart on a parchment-lined baking sheet (or use a silicone baking mat). Press in any scraggly edges on the cookie dough balls which will give the cookies a good shape. Bake for 10-11 minutes.
- If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to hold the ring or cutter and make quick circles on the pan, which will round out the cookie. You have to do this when the cookies are hot, so work quickly immediately after the cookies come out of the oven.
- Place a chocolate covered coffee bean on the top of each hot cookie. Allow the cookies to cool on the pan for 3-4 minutes, then move to a cooling rack to cool completely. chocolate covered coffee beans
Notes
- Store cookies in an airtight container as soon as they are cooled. Also, you can add a slice of bread to the container. This keeps the cookies soft!
- Love nuts? Try adding 1 cup of chopped walnuts or pecans.
- These cookies freeze really well. Pack the cookies in an airtight container (we use parchment paper between layers) and place in the freezer for up to 3 months. Allow the cookies to defrost in the container before opening them. This helps keep the cookies soft.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 27 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 231kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 133mg | Fiber: 2g | Sugar: 15g | Vitamin A: 233IU | Vitamin C: 0.001mg | Calcium: 21mg | Iron: 2mg
My husband would sure love this flavor combo.