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
Calories: 231kcal
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, 3/4 cup brown sugar, 3/4 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 1/2 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