Chocolate Chip Mocha Cookies on plates with two cups of coffee
5 from 3 votes

Chocolate Chip Mocha Cookies

Adapted from “Milk & Cookies” by Tina Casaceli
Makes 34 cookies
Author Wendy Sondov


  • 2 ¼ cups all-purpose flour
  • ¼ cup cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ tablespoons coffee extract
  • 1 ½ cups semisweet chocolate chips
  • 2 cups 10 ozs. milk chocolate chunks, divided


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk together the flour, cocoa, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, cream the butter until light and creamy (about 3 minutes).
  4. Gradually add sugars and mix until combined.
  5. In a small bowl, mix together the eggs and extracts,
  6. Add the egg mixture slowly to the batter
  7. Gradually add the flour mixture just until streaky.
  8. Turn off mixer and fold the batter gently with a rubber spatula until incorporated.
  9. Fold in the semisweet chip and 1 cup of the milk chocolate chunks.
  10. 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.
  11. When the dough is firm, use a medium (2 tablespoon) scoop to place dough balls 2” apart on the prepared baking pan. Add 2-3 of the reserved milk chocolate chunks on top of each dough ball.
  12. Bake for 12 minutes. The center of the cookies should still be soft to the touch.
  13. Remove from oven and cool completely on a wire rack.
  14. Store in an airtight container at room temperature for up to one week.

Packing Tips

Double wrap pairs of cookies, bottoms together, in plastic wrap. Place wrapped cookie bundles in a column inside an airtight container or ziplock bag (with as much air squeezed out as possible). For storage or shipping times longer than one week, vacuum sealing is recommended.