Double Chocolate Mocha Cookies have that perfect balance of textures with crisp edges and chewy, chocolaty centers. The two kinds of chips and luscious coffee and chocolate dough will make chocolate lovers very happy.
Why you'll love this recipe
Double Chocolate-Mocha cookies could be called OMG Cookies because that is what everyone says when they take a bite!
These cookies are thick and chewy with a slightly crisp edge. White and semi-sweet chips and espresso powder fill them with creamy mocha flavor.
I made one slight adaptation to the original bakery recipe by folding melted marshmallow into the cookie dough which extends the chewy texture an extra two days.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of an electric mixer, beat butter, margarine, granulated sugar, and brown sugar until fluffy. Stir in eggs and vanilla. Then mix in the dry ingredients and chocolate chips.
- Microwave the marshmallows until melted and fold into the batter. Chill for at least 2 hours or overnight.
- Roll 3 tablespoon scoops of dough into balls and place on a parchment paper lined baking sheet at least 2” apart.
- Bake for 16 minutes, until the cookies appear just set in the center. Remove from oven and allow to cool on baking sheet.
Storage
Store at room temperature in an airtight container for up to 7 days. The cookies get less chewy over time.
Tips
- This recipe uses butter and margarine. The butter is used for flavor. The margarine is used to create slightly domed cookies with a rounded edge. Using only butter makes the cookies flatter and they lose their chewiness sooner.
- Another factor in the shape and texture is the flour measurement. I recommend using the weight measurement (12 ounces) for the flour.
- Chilling the dough is imperative. Overnight chilling makes the dough easy to handle with more developed flavor.
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Double Chocolate-Mocha Cookies
Ingredients
- ½ cup butter room temperature
- ½ cup margarine full fat NOT reduced fat, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour lightly packed (12 ounces)
- 3 tablespoons Dutch process or dark cocoa powder
- 2 tablespoons espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup mini-marshmallows
Instructions
- In the bowl of an electric mixer, beat butter, margarine, granulated sugar, and brown sugar until fluffy. Stir in eggs and vanilla , for a few seconds only, just until yolks are broken.
- In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, and salt. Add gradually to the butter mixture and beat to combine.
- Stir in chocolate chips.
- Lightly coat a small microwave-safe bowl with non-stick spray. Put the mini-marshmallows in the prepared bowl and microwave about 1 minute until melted. (Watch carefully. The marshmallows puff up while heating and can overflow.)
- Fold the melted marshmallow into the cookie batter.
- Chill the dough for at least 2 hours or overnight.
- When ready to bake:
- Preheat oven to 325˚F. Line a baking sheet with parchment paper.
- Roll 3 tablespoon scoops (about 70 grams each) of dough into balls and place on the prepared baking sheet at least 2” apart.
- Bake for 16 minutes, until the cookies appear just set in the center. Remove from oven and allow to cool on baking sheet.
- When completely cool, store at room temperature in an airtight container for up to 7 days. After 7 days these cookies lose their chewy texture and become crunchy.
Notes
Nutrition
First Published: March 4, 2014. Last Updated: October 27, 2022. Updated for additional information, improved photos and better reader experience.
cmjenniferm
I want to try these. I already know I wouldn't be able to eat just one.
themondaybox
Thanks! Though they may not look like anything special, one bite will let you know these delicious cookies certainly are addictive!
DearCreatives (@DearCreatives)
Oh those look so yummy! Can't wait to try your recipe. Theresa @DearCreatives
themondaybox
Thanks, Theresa! A cookie jar full of these would make everyone very happy! 🙂
Becca Niederkrom
This is exactly why I don;t have a cookie jar in my house, I would fill it up daily with recipes like yours
themondaybox
Thanks, Becca! I understand completely! I almost never baked until my son left for college. Now I bake and get the cookies out of the house almost immediately in a care package. But there is the arduous task of taste testing and recipe development to deal with....and extra bites here and there to make sure the first bite was accurate! 🙂
thehungrymum
what a stunning looking bickie! And lovely, clean photos, too. Great post all round 🙂
themondaybox
Thanks! The best part is that these "bickies" (I love that word!) taste even better than they look. The chew is awesome and they are so chocolaty! I am always working on the photos! Developing a personal photography style while communicating the deliciousness of the food, is a challenge!
Jess @ On Sugar Mountain
Mmmm you know what my chocolate cookies need? DOUBLE chocolate! And mocha. Absolutely. These look ahmazing, Wendy! I know I could not eat just one. 😉
themondaybox
Jess, the baker who came up with these knew what he was doing! I am not kidding when I say they are OMG delicious! When you feel the need for a few cookies...try some (forget just one)!
Jocelyn@Brucrewlife
I wish I knew how your son can just walk away from cookies!! I seem to have a massively big problem when it comes to that!! These cookies sound glorious-anything that has the words double chocolate and mocha in the title has got to be good!
themondaybox
Thanks, Jocelyn! I wish walking away from cookies was a trainable skill! I have no idea how my son does it!! These cookies are nothing short of amazing. They look mild mannered but they are full of rich chocolate and coffee flavor. You would love them!
Ashley
I wish I had that gene like your son! I cannot walk away from cookies. If they are in the house, it's trouble haha And these look like ones I would definitely have a hard time saying no to! Mocha anything is right up my alley!
themondaybox
I don't always have a "just one more" problem with cookies, but I did with these! They are an excellent choice when baking for company or to bring a plate of cookies to someone. Then you could eat one or two (just to make sure they came out right) and before you could work your way through the rest of them, they would be out the door! If you like mocha, Ashley, these are your cookie! 🙂
Julianne @ Beyond Frosting
I wouldn't mind popping one of these into my mouth right about now!
themondaybox
Thanks, Julianne! The danger of keeping balls of cookie dough in the freezer, is that I can say, "I wouldn’t mind popping one of these into my mouth right about now!", and actually do it! These are worth the splurge!
Mama's Gotta Bake
I wish I could be more like your son, but that's not gonna happen! Especially with these cookies!
themondaybox
Me too, Sheryl! The reason I rarely baked before my son left for college was that I am "willpower challenged"! 🙂 I try to bake and mail the stuff out immediately. These cookies didn't all make it to the post office though!
Monica
These are my kind of cookies! I am amazed by your son's super-human abilities to usually eat 1 cookie and I'm glad there are special ones like these that prove he's one of us after all. ; ) I just love the look, texture, and all the chocolate of these cookies!
themondaybox
Thanks, Monica! When my son can't resist a cookie, you know you have a winner! 🙂 I honestly think you will love these. They are majorly chocolate (with an espresso boost) and the chewy texture is just right. Even if you think a 4" cookie might be too big, don't make them smaller. The size makes the texture perfect and you will want all of that extra cookie anyway! 🙂