Two unexpected ingredients elevate these Mocha Chocolate Chip Cookies to MUST HAVES. These cookies are both slightly crisp and chewy at the same time.
Mocha Chocolate Chip Cookies
I’m seriously in love with these cookies! Mocha Chocolate Chip Cookies have two unexpected ingredients that take them over the top. You will want these cookies in your life NOW!
First, I used turbinado sugar in place of granulated sugar. Turbinado sugar is sugar that still has some of its natural molasses. While it has less molasses than brown sugar, it still imparts a caramel-like flavor. Turbinado sugar also has larger crystals which don’t fully dissolve or melt in these cookies, which adds texture.
Secondly, I added espresso powder to the cookie dough. The espresso enhances the flavor of the chocolate. It also adds to the depth of flavor and color. It gives that extra little something that takes these cookies to a new level.
I tested this recipe using a 30-minute chill time. I prefer a cookie that doesn’t spread completely and is still soft and chewy in the middle. The texture of these cookies totally delivers. They are both crispy around the edges and chewy in the middle – and oh so chocolatey.
Your weekend (or anytime) baking needs to include these cookies. These are a new favorite in our family and can be your family’s favorite too!
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Two unexpected ingredients elevate these Mocha Chocolate Chip Cookies to MUST HAVES. These cookies are both slightly crisp and chewy at the same time.
- 2 sticks butter, cold and cubed
- 1 cup dark brown sugar, lightly packed
- 1/2 cup turbinado sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder
- 12 ounces semi-sweet chocolate morsels, plus extra for the top of the cookies
Preheat oven to 375 degrees.
In the bowl of a stand mixer fitted with a paddle attachment, add the cubed butter, dark brown sugar and turbinado sugar. Mix together until creamed and smooth. Add in the eggs, one at a time, mixing until fully incorporated. Mix in the vanilla extract.
In a bowl, stir together the flour, baking soda, baking powder, salt, and espresso powder. Add half of the flour to the mixer and mix to combine before adding the remaining flour. Mix in the chocolate morsels.
Using a tablespoon cookie scoop, portion the cookie dough onto a parchment-lined cookie sheet. Chill the cookie dough for 30 minutes in the freezer before baking. Bake for 8-10 minutes, until golden and slightly crisp around the edges. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Store cookies in an airtight container.
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