Brace yourself for the ultimate cookie experience: Chocolate Chip Mocha Cookies are the answer for anyone who’s ever wished their chocolate chip cookie would give them a little jolt of espresso magic. These cookies combine gooey chocolate chips, rich dark chocolate chunks, and bold coffee flavor in one unforgettable bite. Whether you’re gearing up for a cozy night in, jazzing up a cookie swap, or just need a treat to go with your afternoon coffee, this recipe is guaranteed to deliver a batch of cookies that disappear before your eyes.
Ingredients You’ll Need
What makes these Chocolate Chip Mocha Cookies truly special is the careful selection of everyday ingredients, each one chosen to maximize texture and flavor. Don’t skip or substitute at random: these pantry and fridge staples work together in perfect harmony to create chewy, chocolate-studded wonders with the unmistakable backbone of real espresso flavor.
- Unsalted butter: Brings rich flavor and a perfectly tender, chewy crumb—make sure it’s softened for easy mixing and ideal cookies.
- Brown sugar (packed): Adds moisture and deep, caramel notes that enhance both the chocolate and coffee tones.
- Granulated sugar: Adds classic sweetness and helps the cookies spread just the right amount in the oven.
- Large eggs: Bind everything together and lend that soft, cakey texture.
- Vanilla extract: Rounds out the flavors and highlights both the chocolate and coffee in every bite.
- Instant espresso powder: The star ingredient—elevates the cookies with a robust, aromatic mocha kick.
- All-purpose flour: Creates the structure while ensuring the cookies remain chewy, not cake-like.
- Baking soda: Promotes just enough lift and helps set those irresistible crinkly edges.
- Salt: A subtle flavor booster that balances sweetness and intensifies the mocha sensation.
- Semi-sweet chocolate chips: Melt into gooey pockets for classic chocolate chip cookie appeal with a coffee twist.
- Dark chocolate chunks: Add bursts of bittersweet richness and a luxurious texture in every mouthful.
How to Make Chocolate Chip Mocha Cookies
Step 1: Prep Your Baking Sheets and Oven
Begin by preheating your oven to 350°F. Line two baking sheets with parchment paper to make sure your Chocolate Chip Mocha Cookies come off cleanly and achieve those picture-perfect golden bottoms. Prepping everything now means less fuss later—your only focus will be spreading out each irresistible scoop of dough.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, the brown sugar, and the granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial: the creaming process traps air and sets the stage for chewy cookies with a delicate crumb. Don’t rush—give it a good one or two minutes with a hand or stand mixer.
Step 3: Add the Eggs, Vanilla, and Espresso Powder
Beat in the eggs, one at a time, ensuring each is fully incorporated before moving on. Add the vanilla extract and instant espresso powder, mixing until everything is smooth and the espresso has dissolved into the buttery goodness. The kitchen will already be smelling amazing by this point!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these dry ingredients on their own first prevents clumping and guarantees even distribution throughout your Chocolate Chip Mocha Cookie dough. You want every cookie to have the perfect ratio of crisp edge to soft middle.
Step 5: Mix Dry Into Wet Ingredients
Gradually add your dry ingredients into the wet mixture, stirring on low speed or by hand. Mix just until combined—don’t be tempted to overwork the dough! This keeps the cookies tender and helps avoid a tough bite.
Step 6: Fold in Chocolate Chips and Chunks
Now comes the moment of truth: gently fold in those semi-sweet chocolate chips and dark chocolate chunks. Aim for even distribution so every single Chocolate Chip Mocha Cookie is full of melty, coffee-swirled chocolate pockets.
Step 7: Scoop and Bake
Use a 1 ½-tablespoon scoop to portion out the dough onto your prepared baking sheets, spacing them a few inches apart to allow for some spread. Bake in your preheated oven for 10 to 12 minutes, just until the edges are set but the centers still look slightly underbaked—this is key for that signature chewy texture.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack. Not only does this finish their baking gently, but it also allows you to enjoy them warm if you like—you’ll get gooey chocolate and a fresh, heady espresso aroma in every bite.
How to Serve Chocolate Chip Mocha Cookies
Garnishes
Sometimes, just a touch of something extra takes these cookies over the top. Try a light dusting of cocoa powder or a sprinkle of flaky sea salt right after baking—they’ll cling to the still-warm chocolate and set off both the chocolate and mocha flavors. For special occasions, drizzle with melted chocolate or espresso glaze for a bakery-worthy finish.
Side Dishes
Though Chocolate Chip Mocha Cookies truly shine on their own, serve them alongside a steaming mug of cappuccino or a tall glass of cold milk for the ultimate comfort food pairing. Hosting friends? Offer a platter with fresh berries or a scoop of vanilla ice cream—instant dessert magic!
Creative Ways to Present
Dress your cookies up for gifting by stacking them in cellophane bags tied with a ribbon, or arrange them in a pretty tin with coffee beans tucked around for a cafe-inspired treat. For parties, serve the cookies on a tiered tray or crumble a few over mocha sundaes for a decadent, crowd-pleasing finish.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store Chocolate Chip Mocha Cookies in an airtight container at room temperature for up to 5 days. Layer parchment between stacks to keep the chocolate from smudging and maintain their chewy texture. They’ll hold onto their flavor and consistency beautifully for a few days—if they last that long!
Freezing
If you want to stock up, freeze the cookie dough after scooping it onto baking sheets; once solid, transfer to a freezer bag and store for up to 2 months. Bake directly from frozen (add 1–2 extra minutes to bake time), or freeze fully baked cookies and thaw at room temp for a ready-to-go coffeehouse treat anytime.
Reheating
Revive your Chocolate Chip Mocha Cookies’ just-baked magic by warming them in a 300°F oven for about 4 minutes, or pop them in the microwave for 10–15 seconds. The chocolate will melt, the espresso will scent the air, and every bite will taste freshly made again.
FAQs
Can I use regular coffee instead of instant espresso powder?
For the boldest coffee flavor, instant espresso powder is best. Regular coffee granules or brewed coffee won’t pack the same punch, but you can experiment with high-quality instant coffee granules as a backup—just note the flavor may be milder.
Can I make these Chocolate Chip Mocha Cookies gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture may change slightly, but you’ll still get all that wonderful mocha-chocolate goodness without the gluten.
How do I get thicker, bakery-style cookies?
Chilling the dough for at least 30 minutes before baking helps control spread and creates thicker, chewier cookies. It’s a simple trick that makes a noticeable difference, especially if your kitchen is on the warm side.
What can I use instead of dark chocolate chunks?
If you don’t have dark chocolate chunks, just chop up your favorite dark chocolate bar or use all semi-sweet chips. For a sweeter version, try milk chocolate chips—customizing is part of the fun!
Are these cookies caffeinated?
Yes, thanks to the instant espresso powder, Chocolate Chip Mocha Cookies do contain a bit of caffeine, though the amount per cookie is modest; they’re perfect for a gentle lift during your coffee break.
Final Thoughts
If you’ve been searching for a seriously memorable cookie, look no further than these Chocolate Chip Mocha Cookies. Every bite delivers a perfect marriage of rich chocolate and bold espresso—just the thing for cookie lovers and coffee fans alike. I can’t wait for you to bake these up and share the joy with everyone around you!
Print
Chocolate Chip Mocha Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of chocolate and coffee with these chewy and decadent Chocolate Chip Mocha Cookies. These cookies are a delightful treat for any coffee and chocolate lover.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-Ins:
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract and espresso powder until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Chocolate: Fold in the chocolate chips and dark chocolate chunks.
- Bake: Scoop the dough into portions and place them on the baking sheets. Bake for 10–12 minutes, until the edges are set and centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra mocha kick, increase espresso powder to 1 tablespoon.
- You can chill the dough for 30 minutes before baking for thicker cookies.
- Substitute milk chocolate chips for a sweeter twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
