Coffee and chocolate are a match made in heaven. These Mocha Chocolate Chip Cookies are slightly crispy on the outside and chewy on the inside.
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Skip the coffee shop and enjoy a freshly baked cookie infused with coffee flavor at home - whenever the craving hits.
These Mocha Chocolate Chip Cookies are wonderfully indulgent and perfectly chocolatey. The addition of a secret ingredient adds crave-worthy flavor.
If you love the combination of coffee and chocolate as much as I do, be sure to try this Mocha Ice Cream Cake.
Ingredients
- Espresso powder enhances the flavor of chocolate and adds deep flavor to cookie dough. It is my go-to for baking.
- Brown sugar—I use dark brown sugar because of its rich caramel taste, but light brown sugar can also be used. The cookies will be delicious either way.
- Chocolate chips—I love semi-sweet, but milk and dark chocolate chips will work too.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Whisk together the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
- Combine the butter and sugars in the bowl of a stand mixer. Mix until thoroughly combined and creamy, about 2 minutes.
- Mix in the eggs one at a time until incorporated. Add the vanilla and espresso powder and mix until well blended.
- Add the flour mixture slowly and mix until just incorporated.
- Stir in the chocolate chips.
- Using a 1-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Chill for 20-30 minutes.
- Preheat the oven to 375 degrees. Place the cookies 2 inches apart on a parchment-lined sheet pan and bake for 8-10 minutes. The cookies will look slightly underdone in the middle. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Expert Tips
- Use room-temperature butter and eggs. Room-temperature ingredients will mix more smoothly and completely.
- Add the espresso powder with the eggs and vanilla. This allows the powder to dissolve and incorporate more smoothly into the dough.
- Don't skip chilling the dough. Chilled dough doesn't spread as much, and this extra time allows the flavors to blend and develop. You can chill the dough for up to 24 hours if needed.
- For perfectly round cookies that look bakery-fresh, turn a wide-mouthed glass upside down over each cookie and swirl the glass in a circular motion. This will shape the cookie into an even circle. Work quickly before the cookies start to firm up.
Storing and Freezing
Store these cookies in an airtight container for 3-4 days.
To freeze, flash freeze the cooled cookies on a baking sheet for 30 minutes. Then transfer to a freezer-safe zipper-top plastic bag and keep in the freezer for up to 2 months. Thaw at room temperature.
Alternatively, freeze the unbaked dough to bake later. Flash-freeze the portioned dough before transferring it to a freezer-safe zipper-top plastic bag. Freeze for up to 3 months. Bake from frozen, allowing a few extra minutes of bake time.
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📖 Recipe Card
Mocha Chocolate Chip Cookies
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- 1 cup unsalted butter (at room temperature)
- 1 cup dark brown sugar (lightly packed)
- ¾ cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 teaspoons espresso powder
- 10-12 ounces semi-sweet chocolate morsels (1 bag plus extra for the top of the cookies)
Instructions
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside,
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, dark brown sugar and granulated sugar. Mix together until creamy and smooth, about 2 minutes.
- Add in the eggs, one at a time, mixing until fully incorporated. Add the vanilla extract and espresso powder. Mix until well combined.
- Add the flour mixture slowly and mix until just combined. Stir in the chocolate chips.
- Using a tablespoon cookie scoop, portion the cookie dough onto a parchment-lined cookie sheet. Chill the cookie dough for 30 minutes.
- Preheat oven to 375℉.
- Space the cookies 2 inches apart on a parchment-lined sheet pan. Bake for 8-10 minutes, until golden. The cookies will look slightly underdone in the middle. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Store cookies in an airtight container.
Notes
- Don't skip chilling the dough. Chilled dough doesn't spread as much and this extra time allows the flavors to blend and develop. You can chill the dough for up to 24 hours if needed.
- Store these cookies in an airtight container for 3-4 days. To freeze, flash-freeze the cooled cookies on a baking sheet for 30 minutes. Then transfer to a freezer-safe zipper-top plastic bag and keep in the freezer for up to 2 months. Thaw at room temperature.
- To freeze the unbaked dough: Flash freeze the portioned dough before transferring it to a freezer-safe zipper-top plastic bag. Freeze for up to 3 months. When baking the dough from frozen, allow a few extra minutes of baking time.
- For perfectly round cookies that look bakery-fresh: As soon as the cookies come out of the oven, turn a wide-mouthed glass upside down over each cookie and swirl the glass in a circular motion. This will shape the cookie into an even circle. Work quickly before the cookies start to firm up.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
This post was originally published in February 2019 and has been updated.
The Gringo Baker says
I can't believe there are no comments on this recipe! Cookies don't come any better than these! Easy to make and absolutely delicious!
I believe I've made these nearly a dozen times now. I give them away at the VA hospital here, and I'm making a batch for that purpose as I type this.
Abbey McDermott says
Thank you so much! I'm so happy you enjoyed these cookies!