If you are on the hunt for a cookie that delivers a delightful jolt of rich coffee flavor matched with the sweet charm of melting chocolate, look no further than this Chocolate Chip Mocha Cookies Recipe. These cookies are a harmonious blend of deep cocoa, aromatic espresso, and luscious chocolate chips, resulting in a chewy yet tender bite every single time. Whether you crave a special treat with your afternoon coffee or need a crowd-pleasing dessert for your next gathering, these cookies will become your go-to for a warmly indulgent experience.
Ingredients You’ll Need
The beauty of this Chocolate Chip Mocha Cookies Recipe lies in its simplicity and how each ingredient really shines. From the robust flavor of instant coffee to the silky richness of melted butter, every component is essential for that perfect balance of taste, texture, and classic cookie color.
- Plain/all-purpose flour (1 and 3/4 cups / 218g): The base that gives structure to your cookies, ensuring they hold their shape while staying tender inside.
- Cocoa powder (1/4 cup / 25g): Adds an irresistible depth of chocolate flavor and a beautiful dark hue.
- Baking powder (1 teaspoon): Helps the cookies rise gently for that wonderfully soft interior.
- Baking soda (1/2 teaspoon): Works alongside baking powder to provide just the right amount of lift and chewiness.
- Cornflour/cornstarch (2 teaspoons): Keeps the texture tender and light by softening the flour’s protein.
- Salt (1/4 teaspoon): Enhances all the sweet and bitter notes, balancing the flavors beautifully.
- Unsalted butter, melted (1/2 cup / 115g): Offers richness and moistness, while melting ensures the dough blends smoothly.
- Caster/granulated sugar (1/2 cup / 100g): Provides sweetness and helps create that golden edge on the cookies.
- Light brown sugar (1/4 cup / 50g): Adds moisture and a subtle caramel undertone for depth.
- Large egg (1): Binds everything together and adds a little lift.
- Instant coffee granules (4 tablespoons): This is the star ingredient for the mocha magic—roughly split between dry and wet mixes to infuse bold coffee essence.
- Hot water (1 tablespoon): Dissolves some of the coffee granules for a smoother, more integrated flavor.
- Chocolate chips (1 cup / 175g), plus extra for topping: Melts into gooey pockets throughout, and the extra chips on top add eye-catching appeal and bursts of chocolate.
How to Make Chocolate Chip Mocha Cookies Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 180°C (350°F or Gas 4) and lining a baking tray with parchment paper or a silicone baking mat. This sets the perfect stage for rising cookies that won’t stick and will bake evenly.
Step 2: Whisk Dry Ingredients
In a medium bowl, combine the plain flour, cocoa powder, baking powder, baking soda, cornflour, salt, and half of the coffee granules (2 tablespoons). Whisking these ingredients together ensures they are evenly distributed, contributing to consistent texture and flavor throughout each bite.
Step 3: Mix Wet Ingredients
In a large bowl, whisk the melted butter with both the caster and brown sugars until you get a glossy, smooth mixture. Then add in the egg and blend it thoroughly. This wet mixture is the creamy backbone that will carry both the coffee and chocolate flavors beautifully.
Step 4: Dissolve Coffee Granules
Take the remaining 2 tablespoons of instant coffee granules and dissolve them in 1 tablespoon of hot water. Adding this coffee infusion into the wet ingredients intensifies the mocha taste and avoids any grainy texture from undissolved granules.
Step 5: Combine Wet and Dry Mixes
Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined. Resist the urge to overmix; pausing as soon as the flour disappears ensures a tender cookie. Finally, fold in the chocolate chips, distributing them evenly for gooey pockets of chocolate in every bite.
Step 6: Shape and Bake
Roll the cookie dough into balls roughly 1.5 ounces each (about 2 tablespoons). Place them spaced evenly on the prepared tray. Press extra chocolate chips on top of each dough ball for an appealing look and extra melty finish. Bake for 10 to 12 minutes, and then let the cookies cool on the tray for 5 to 10 minutes before transferring to a wire rack to cool completely.
How to Serve Chocolate Chip Mocha Cookies Recipe
Garnishes
For a little flair, dust your cookies lightly with cocoa powder or espresso powder. A sprinkle of flaky sea salt on top before baking also cuts through the sweetness, elevating the complex mocha flavor into a gourmet treat.
Side Dishes
Serve these cookies alongside a creamy latte, a rich hot chocolate, or even a scoop of vanilla ice cream. The warmth of the drink or the cold sweetness of ice cream pairs perfectly with the chewy, coffee-infused chocolate cookie.
Creative Ways to Present
Arrange the cookies on a rustic wooden board with small bowls of coffee beans or chocolate shavings for a lavish presentation at your next get-together. You might also sandwich the cookies with mocha buttercream or a spread of espresso-flavored cream cheese for a decadent dessert twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Chip Mocha Cookies Recipe fresh by storing them in an airtight container at room temperature. They stay perfectly soft and chewy for about 4 to 5 days, making them an ideal treat to enjoy over the week.
Freezing
If you want to prepare these cookies in advance, freeze the cookie dough balls arranged on a baking sheet until firm, then transfer them to a freezer-safe bag. When ready, bake directly from frozen, adding a couple extra minutes to the baking time, preserving that fresh-baked taste any time you crave.
Reheating
To bring back that fresh-baked warmth, pop a few cookies in the microwave for about 10 to 15 seconds or warm them in a preheated oven at 160°C (320°F) for 5 minutes. This quick reheating revives the gooey texture and aromatic mocha aroma beautifully.
FAQs
Can I use regular brewed coffee instead of instant coffee granules?
While brewed coffee can add moisture and flavor, instant coffee granules are preferred for this recipe because they dissolve and distribute evenly throughout the dough without affecting the texture. If you want to use brewed coffee, reduce the liquid elements slightly to compensate.
What kind of cocoa powder works best for Chocolate Chip Mocha Cookies Recipe?
Natural unsweetened cocoa powder is ideal as it offers a sharper chocolate flavor that balances the coffee. Dutch-processed cocoa is milder and can be used, but it may slightly alter the acidity and color of your cookies.
Why do I need both baking powder and baking soda?
Using both provides a balanced lift and tenderness. Baking soda helps with browning and spreading, while baking powder contributes to gentle rising. Together, they create a cookie that’s chewy, soft, and not too dense.
Can I substitute butter with oil or margarine?
Butter is recommended for its flavor and texture, but if needed, you can substitute melted margarine. Oil tends to make cookies more cakey and less rich, so the overall result will differ a bit in taste and mouthfeel.
How can I make these cookies vegan?
To adapt this recipe, use a flaxseed egg or commercial egg replacer, vegan butter, and ensure your chocolate chips are dairy-free. The coffee and cocoa flavors will still shine through strongly for a delicious vegan mocha treat.
Final Thoughts
There’s something so soul-satisfying about biting into a Chocolate Chip Mocha Cookies Recipe that perfectly balances the boldness of coffee with the melt-in-your-mouth sweetness of chocolate chips. I promise these cookies will become a beloved staple in your baking repertoire, whether for sharing with friends or indulging in a quiet moment of self-care. Give this recipe a try—you won’t regret turning your kitchen into a mocha-infused paradise!
Print
Chocolate Chip Mocha Cookies Recipe
- Prep Time: 19 minutes
- Cook Time: 12 minutes
- Total Time: 31 minutes
- Yield: 17 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Chocolate Chip Mocha Cookies that perfectly blend the deep flavors of cocoa and coffee with sweet chocolate chips. These soft, chewy cookies are ideal for coffee lovers who want a little kick in their dessert and make a wonderful treat for any occasion.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (218g) plain/all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 2 tablespoons instant coffee granules (for dry mixture)
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (100g) caster/granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 large egg
- 4 tablespoons instant coffee granules (total, 2 tbsp used dry, 2 tbsp for dissolving)
- 1 tablespoon hot water
Add-ins
- 1 cup (175g) chocolate chips, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F or Gas Mark 4). Line a baking tray with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules to combine all the dry elements evenly.
- Combine Wet Ingredients: In a large bowl, whisk the melted unsalted butter with the caster and light brown sugars until the mixture is smooth and thoroughly combined. Add the large egg and mix well to incorporate fully.
- Dissolve Coffee: In a small bowl, dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water. Stir this coffee mixture into the wet ingredients until fully blended.
- Mix Dough: Gradually add the prepared dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the chocolate chips evenly into the dough.
- Form Cookies: Roll the cookie dough into balls weighing about 1.5 ounces each (roughly 2 tablespoons). Place them spaced apart on the lined baking tray, and gently press additional chocolate chips on top of each cookie ball for an extra chocolaty finish.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set but still soft in the middle. Allow the cookies to cool on the baking tray for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra coffee kick, sprinkle a little instant coffee granules on top of the cookies before baking.
- Make sure not to overbake; cookies should be soft when removed and will firm up as they cool.
- Use high-quality cocoa powder and chocolate chips for the richest flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be refrigerated for up to 24 hours before baking if needed.
