Chocolate and coffee are a heavenly flavor combination and Chocolate Chip Mocha Cookies are bursting with those flavors. The coffee chocolate dough is studded with semisweet chips and milk chocolate chunks ensuring mocha deliciousness in every bite.
For another delicious chocolate and coffee cookie, next time try Chocolate Espresso Biscotti made with instant espresso powder and ground coffee beans.
Why you’ll love this recipe
If you love chocolate, you will love these cookies. The dark chocolaty dough is made even more chocolaty with chocolate chips inside and melted chunks on top.
The addition of coffee extract does amazing things. It intensifies the chocolate taste and it transforms the overall cookie flavor to mocha.
With crunchy edges and chewy centers, these are coffee chocolate cookies you will want to cuddle up with! Mocha cookies are a welcome addition to coffee time and study breaks!
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream butter until light and smooth (about 3 minutes). Then, add sugars to the butter mixture and mix until combined.
- In a small bowl, mix together the eggs and extracts. Add the egg mixture slowly to the batter.
- Add the dry ingredients mixture just until streaky. Turn off mixer and fold the batter gently with a rubber spatula until incorporated.
- Fold in the semisweet chips and 1 cup of the milk chocolate chunks.
- Chill the dough in the refrigerator for at least 1 hour to firm. When the dough is firm, use a medium (2 tablespoon) scoop to place dough balls 2” apart on a parchment paper lined baking pan. Add 2-3 of the reserved milk chocolate chunks on top of each dough ball.
- Bake for 12 minutes. The center of the cookies should still be soft to the touch.
Tips
- Room temperature butter is semi-solid. It is soft and spreadable, but still holds its shape. Room temperature butter is whippable , and when creamed together with sugar, creates air pockets that will produce lighter (less dense) baked goods. Cold or melted butter will not create air pockets and will result in cookies that are flatter and chewier.
- Eggs should also be at room temperature. If cold eggs are added to the butter, the eggs will cause the butter to firm, changing the final texture of the cookies.
- Over mixing the dough can result in hard, dry cookies. To avoid over mixing fold in the chocolate chips gently with a rubber spatula.
- Though the original recipe doesn’t call for chilling the dough, I found that firming the dough makes it much easier and less messy to scoop portions onto the baking sheet.
- A trick for pretty cookies, is to reserve some of the chocolate chips/chunks for decorating. Place a few pieces of chocolate on top of the dough balls before baking.
Frequently asked questions about mocha cookies
Mocha is the combination of coffee and chocolate. Mocha cookies are coffee chocolate cookies that combine chocolate and coffee flavors in the dough and with add-ins like chocolate chips.
Coffee extract is made by brewing coffee beans in alcohol.
This recipe calls for 1 ½ tablespoons of coffee extract. Equal amounts of espresso powder or coffee granules can be used as a substitute, but to avoid bitterness, it is important to dissolve the powder or granules before adding to the dough.
Add the espresso powder/coffee granules to the egg mixture and stir to dissolve completely. Note that espresso has a stronger flavor than coffee, so you may want to use less espresso to achieve the same depth of coffee flavor as the original recipe.
Coffee granules are freeze dried coffee that dissolves in liquid. Espresso powder also dissolves in liquid but is not freeze dried. It is dehydrated. Espresso powder provides a stronger flavor than coffee granules.
More chocolate coffee cookies
Espresso Chocolate Shortbread is a velvety coffee cookie studded with toffee and chocolate bits.
Double Chocolate Mocha Cookies are thick, chewy cookies with a crisp edge. White chocolate chips and espresso powder give these cookies real mocha flavor.
Barista Brownie Cookies are chewy chocolate cookies with the flavor profile of your favorite coffee drinks.
Quickly and easily make dozens of Chocolate Espresso Spritz Cookies with a cookie press. These melt in your mouth butter cookies are turned into sandwich cookies with melted chocolate filling.
My experience with this recipe
Are you a coffee lover? I am. I started drinking coffee in college when I was 19, but that was in order to stay awake, not because I loved it. I’m not sure when I started loving the flavor of coffee, but at this point, I am definitely a devoted fan.
There are mixed opinions on coffee in my family. My daughter doesn’t like coffee at all. Period. The end.
My husband didn’t start drinking coffee until well into adulthood. However, he made up for lost time by going from sugary cappuccinos to straight espresso shots in no time at all.
My son is the coffee aficionado. He started drinking coffee while in high school, depended on it to stay awake in college, and now uses a variety of brewing methods and has been known to roast his own beans!
So it should be no surprise that there are over 10 recipes for coffee cookies and espresso cookies on The Monday Box that have been included in care packages I’ve sent to my son.
These double chocolate Mocha Cookies are the newest addition to that group and I’m pretty sure they will be a hit.
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Chocolate Chip Mocha Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ tablespoons coffee extract
- 1 ½ cups semi-sweet chocolate chips
- 2 cups milk chocolate chunks, divided
Instructions
- Preheat oven to 350˚F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of an electric mixer with the paddle attachment, beat butter until light and creamy (about 3 minutes).
- Gradually add sugars and mix until combined.
- In a small bowl, mix together the eggs and extracts,
- Add the egg mixture slowly to the batter
- Gradually add the flour mixture just until streaky.
- Turn off mixer and fold the batter gently with a rubber spatula until incorporated.
- Fold in the semisweet chip and 1 cup of the milk chocolate chunks.
- Chill the dough in the refrigerator for at least 1 hour to firm (for easier scooping). Well wrapped in plastic wrap, the dough can be stored in the refrigerator for up to one week.
- When the dough is firm, use a medium (2 tablespoon) scoop to place cookie dough balls 2” apart on the prepared baking pan. Add 2-3 of the reserved milk chocolate chunks on top of each dough ball.
- Bake for 12 minutes. The center of the cookies should still be soft to the touch.
- Remove from oven and cool completely on a wire rack.
- Store in an airtight container at room temperature for up to one week.
Notes
- Room temperature butter is semi-solid. It is soft and spreadable, but still holds its shape. Room temperature butter is whippable , and when creamed together with sugar, creates air pockets that will produce lighter (less dense) baked goods. Cold or melted butter will not create air pockets and will result in cookies that are flatter and chewier.
- Eggs should also be at room temperature. If cold eggs are added to the butter, the eggs will cause the butter to firm, changing the final texture of the cookies.
- Over mixing the dough can result in hard, dry cookies. To avoid over mixing fold in the chocolate chips gently with a rubber spatula.
- Though the original recipe doesn’t call for chilling the dough, I found that firming the dough makes it much easier and less messy to scoop portions onto the baking sheet.
- A trick for pretty cookies, is to reserve some of the chocolate chips/chunks for decorating. Place a few pieces of chocolate on top of the dough balls before baking.
Nutrition
First Published: January 9, 2019. Last Updated: August 12, 2021. Updated for additional information and better reader experience.
Jan Thomas
A fun gift in a coffee basket too! How delightful! Thanks for sharing a lovely treat for a Chocolate Lovers Link Pary at Celebrate 365 Blog Party!
T'onna | Sew Crafty Crochet
These cookies look so delicious! I like coffee, too, but I’ve been drinking hot cocoa lately, and I think these cookies would be amazing with hot cocoa! Thanks for sharing at the Snickerdoodle Create Bake Make Link Party!
Roseann
What a great combination of flavors – I think I might eat the whole batch if I made them! They are going to be one of my features tomorrow at the Snickerdoodle link party!
Calypso in the Country
I can never get enough chocolate – and these look amazing! Thanks for linking up to Best of the Weekend. You were one of my features this week!
Shelley
Miz Helen
Yes please, I will sure enjoy a couple of these delicious cookies! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen
Maria | passion fruit, paws and peonies
These actually look perfect – thanks for the recipe xx
Linda
They sound delicious…I’m also a recent convert to coffee (lattes for me)…the addition of coffee to brownies is always a great idea…thanks for sharing these winners!
Cindy
Wendy, these cookies look so good. Like your husband, I came to coffee drinking late in life. I started with half coffee/half steamed milk and have graduated to 2 shots of espresso with some steamed milk. I love the flavour of coffee in ice cream and chocolate bars (coffee crisp!!). I like the addition of milk chocolate. I think it would be the perfect balance for strong coffee. it’s a chocolate that does not get a lot of love these days. Great tip to reserve some chocolate for putting on top. I always forget to do that and then curse myself when it’s time to take pictures.