Mocha Chocolate Chip Cookies

4.84 from 6 votes

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.

Prep Time15

Cook Time10

Chill Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: - 44 cookies

Calories: 148kcal

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 vanilla extract
2 teaspoons espresso powder
10-12 ounces semi-sweet chocolate morsels 1 bag plus extra for the top of the cookies

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.

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.