Mocha Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill Time: 1

Total Time: 1 25

Servings: cookies

Calories: 242kcal

Author: Becky Hardin

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!

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Equipment

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.

Video

Notes

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.

Storage: Store mocha cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

Nutrition