Mocha Cookies Recipe
I can proudly say that Mocha Cookies are the only chocolate cookies you’ll ever need. Quick and easy to make from scratch, these soft-baked expresso cookies are just unreal! Rich and indulgent homemade Mocha Cookies feature espresso, cocoa powder, and espresso baking morsels in every bite.
Servings: 15 cookies
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Ingredients
- 1¾ cups all-purpose flour 210 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ⅛ teaspoon kosher salt
- ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- ¼ cup granulated sugar 50 grams
- ¼ cup brown sugar 53 grams
- 2 ounces espresso 57 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups espresso baking morsels 255 grams
Instructions
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.1¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon kosher salt
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together.¾ cup unsalted butter, ¼ cup granulated sugar, ¼ cup brown sugar
- Add the espresso, eggs, and vanilla. Mix until well combined.2 ounces espresso, 2 large eggs, 1 teaspoon pure vanilla extract
- Stir the dry ingredients into the wet ingredients. Fold in the espresso morsels.1½ cups espresso baking morsels
- Tightly cover the bowl of cookie dough and refrigerate for 1 hour.
- While the dough chills, preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Remove the chilled cookie dough from the refrigerator. Form the cookie dough into 3-inch balls and place 6-8 balls on the prepared baking sheet. Slightly press the tops down.
- Bake the cookies for 8-10 minutes or until the top starts to dry out and the edges start to crisp up.
- Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough.
Video
Notes
- I like to use a stand mixer to make these cookies. You can certainly make this cookie dough by hand, but it will take a little longer (and a little arm muscle)!
- For best results, let the butter soften to room temperature before using. Softened butter combines more easily resulting in a uniform texture. I like to take it out of the refrigerator about an hour before making the cookie dough.
- You can use milk chocolate, white chocolate, non-dairy any chocolate will work. Overall taste profile might change a bit.
- I am using dark brown sugar in my recipe. If you use light brown sugar, color and texture might be a bit different.
- Use liquid espresso for this cookie recipe. Espresso powder will make the cookies too dry.
Nutrition
Serving: 1cookie | Calories: 242kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 186mg | Potassium: 60mg | Fiber: 1g | Sugar: 21g | Vitamin A: 337IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg