Updated
I can shout out loud that Mocha Cookies are the only chocolate cookies you’ll ever need. Rich and indulgent homemade Mocha Cookies feature espresso, cocoa powder, and espresso baking morsels in every bite. These are a wonderfully grown up treat, perfect with an afternoon cup of coffee! Quick and easy to make from scratch, these soft-baked expresso cookies are just unreal!
Chocolate and coffee is always a winning combination, especially in cookie form. Kick classic chocolate chip cookies up a notch with the addition of espresso and espresso morsels for a burst of coffee flavor in each cookie.
And that is why Mocha Cookies are for grown-ups !! These might be my most favorite cookies ever.
These thick, chewy, chocolatey cookies are simply irresistible. Be sure to try my Loaded Chocolate Chip Giant Cookies and Brown Sugar Chocolate Chip Cookies.
Ingredients for Mocha Cookies
- All purpose flour: Using this flour works best, it results in light and fluffy texture to my cookies.
- Unsweetened Cocoa powder: Use the best quality cocoa powder.
- Brown Sugar: I recommend using dark brown sugar in these cookies for extra caramel flavor, dark color and chewy texture. Feel free to use any other sugar, just replace with equal amount of brown sugar.
- Espresso: The star of mocha cookies. Use the best quality espresso for that fresh aroma and strong flavors. I use 2 ounces of liquid espresso in this cookie recipe. Espresso powder will make the cookies too dry. In a pinch, you can replace the espresso with an equal amount of strongly brewed coffee.
- Espresso Baking Morsels: I am using espresso baking morsels for extra indulgence. But milk chocolate, white chocolate, non-dairy any will work. Overall taste profile might change a bit. Espresso morsels are widely available, both online and in grocery stores. Look for them in the baking aisle near the chocolate chips.
Tips For Success
- You can double or triple the recipe at the same time it is easy to whip up a small batch. Just half all the ingredients and follow the rest.
- I love the extra pop of coffee flavor from the espresso morsels, but use the same amount of your favorite chocolate chips if you prefer.
- You can easily make smaller (or larger) cookies with this recipe, but bake times may vary slightly. These cookies are done when the edges just start to crisp up.
How to Store
Once these delicious mocha cookies are cool down transfer them in an airtight container and store at room temperature. They will stay fresh for 7-10 days.
Like most drop-style cookies, these mocha cookies freeze wonderfully! Store in an airtight container in the freezer for up to 3 months. Let the cookies thaw at room temperature for a couple of hours before enjoying. Warm them for few seconds in microwave.
Serving Suggestions
These espresso chip cookies are incredibly delicious that you hardly wait for any occasion or any meal. Still they will pair well with coffee’s like Cold Brew Coffee or Thai Iced Coffee. I would love to have a bite with my French Vanilla Iced Coffee any time. And I am warning you, if you combine them with caramel frappuccino or Iced Caramel Macchiato Recipe, you will forget to step in Starbuck’s. Very BOLD statement!!!
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Mocha Cookies Recipe
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.
Becky’s Tips
- 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 information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mocha Cookies Step by Step
Mix Dry Ingredients: Take a medium bowl and add 1¾ cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, 1 teaspoon of baking soda,½ teaspoon of baking powder, and ⅛ teaspoon of kosher salt. Whisk them well and set aside.
Combine Wet Ingredients: To combine wet ingredients I use my stand mixer. To the bowl of a stand mixer fitted with the paddle attachment, beat the ¾ cup of unsalted butter, ¼ cup of granulated sugar and ¼ cup of brown sugar together.
To the same bowl of wet ingredients as 2 ounces espresso, 2 large eggs, and 1 teaspoon of pure vanilla extract. Mix everything until combine well.
Combine Dry and Wet Ingredient: It’s time to combine the dry ingredients into the wet ingredients. Once everything comes together, fold in 1½ cups espresso baking morsels into the batter.
Chill the dough: Do not skip chilling the dough before baking. The chill time solidifies the butter which prevents the cookies from spreading too much while baking. Tightly cover the bowl of cookie dough and refrigerate for 1 hour.
Preheat Oven and Bake: While the cookie dough chills in refrigerator, preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
After an hour, remove the chilled cookie dough from the refrigerator. Form 3-inch balls from the dough and place 6-8 balls on the prepared baking sheet. Slightly press the tops down.
Once oven is preheated, transfer the baking sheet and 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 and then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough.
Cookies are the easiest dessert to make from scratch and these espresso cookies are no exception! There’s so much flavor packed into each cookie.
This cookie dough has a milder flavor than I expected. My biggest complaint is that the ingredients list doesn’t specify “liquid espresso” and I had to search for ingredient equivalents because I bought the powder form!
Hi Trixie, espresso is a drink, whereas espresso powder is the granules. Hope this helps!
Add 2 oz
Hi Trina, we’re sorry to hear you weren’t a fan of these cookies! They are definitely cakey, as you can see from the photos, but they shouldn’t be dry! It sounds like your kitchen may have been a bit dry. Don’t be afraid to add a bit more liquid if the dough looks too dry!
Another question for this cookie recipe…It LOOKs like there are more than one kind of chip in these cookies beside the espresso ones. Did you include regular chocolate chips in the dough batter, combining two types of chips, or is that just the way the cookie looks like once baked?
These cookies look outstanding, and I want to make them! However, in looking at the ingredients, it seems there is barely any sugar to sweeten up this cookie dough. Is only 1/2 cup of sugar (brown and granulated) needed? Will the cookies be sweet enough? Thank you!
There are both brown sugar and granulated sugar so plenty of sugar!
I’ve looked at a couple other of your cookie recipes. One of them (Brown Sugar Chocolate Chip Cookies) calls for 1.5 cups of light brown sugar + 1.5 cups of dark brown sugar + 1 cup of granulated sugar! That adds up to 4 whopping cups of sugar!! A pound of butter, and 3-1/2 cups of flour is also called for! So that is why I am concerned that in THIS recipe, only 1/4 cup of brown sugar and 1/4 cup of white sugar is sufficient. I am wondering why there is such a disparity??