Mocha Cookies Recipe

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If you adore the rich harmony of coffee and chocolate, then this Mocha Cookies Recipe is going to become your new favorite treat. Bursting with deep espresso flavor and luscious chocolate morsels nestled in a tender, cocoa-infused dough, these cookies strike the perfect balance between bold and sweet. Whether you’re grabbing a quick bite with your morning coffee or indulging in a cozy afternoon pick-me-up, this recipe elevates your cookie game with irresistibly chewy centers and crisp edges you’ll find hard to resist.

Ingredients You’ll Need

Gathering a handful of simple, pantry-friendly ingredients is all it takes to bake this mouthwatering batch of Mocha Cookies. Each item works in harmony to bring rich mocha flavor and a perfect chewy texture to life.

• 1¾ cups all-purpose flour (210 grams): Provides the structure and soft crumb that’s key in cookies.
• ¼ cup unsweetened cocoa powder (21 grams): Adds a subtle chocolate depth without overpowering the mocha notes.
• 1 teaspoon baking soda (6 grams): Helps the cookies rise and spread just right.
• ½ teaspoon baking powder (2 grams): A little lift to ensure tenderness in every bite.
• ⅛ teaspoon kosher salt: Balances sweetness while enhancing the chocolate and espresso flavors.
• ¾ cup unsalted butter (170 grams, room temperature, 1½ sticks): Brings richness and moisture for soft, chewy cookies.
• ¼ cup granulated sugar (50 grams): Adds a clean sweetness that complements the brown sugar’s molasses notes.
• ¼ cup brown sugar (53 grams): Delivers the perfect hint of caramel flavor and helps keep cookies soft.
• 2 ounces espresso (57 grams): The star ingredient that infuses the cookies with authentic coffee flavor.
• 2 large eggs (100 grams, room temperature): Bind everything together and add tenderness.
• 1 teaspoon pure vanilla extract (4 grams): Enhances all the underlying flavors beautifully.
• 1½ cups espresso baking morsels (255 grams): Chocolate bits charged with espresso magic, for melty bursts in every bite.

How to Make Mocha Cookies Recipe

Step 1: Mix Dry Ingredients

Begin by whisking together the flour, cocoa powder, baking soda, baking powder, and kosher salt in a medium bowl. This ensures all the dry components are evenly distributed, which is key for that perfect even texture.

Step 2: Cream Butter and Sugars

In the bowl of your stand mixer fitted with the paddle attachment, beat the unsalted butter along with the granulated and brown sugars until the mixture turns light and fluffy. This step is crucial for creating that tender crumb and the subtle caramel undertones we love.

Step 3: Add Espresso, Eggs, and Vanilla

Pour in the espresso, then crack in the eggs along with the pure vanilla extract. Mix everything until just combined — the espresso not only adds flavor but also keeps the dough luxuriously moist.

Step 4: Combine Wet and Dry Ingredients

Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just blended. Be careful not to overmix here; you want soft, chewy cookies, not tough ones.

Step 5: Fold in Espresso Baking Morsels

Gently fold in the espresso baking morsels, allowing those little pockets of melty coffee-infused chocolate to distribute evenly throughout the dough. These morsels take each bite up a notch.

Step 6: Chill the Dough

Cover the bowl tightly and refrigerate the dough for one hour. Chilling solidifies the butter, which helps the cookies hold their shape and intensifies the flavors.

Step 7: Prep Oven and Baking Sheet

While the dough chills, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. These preps are so easy but essential for even baking and easy cleanup.

Step 8: Shape and Bake the Cookies

Remove the chilled dough and roll it into 3-inch balls. Place 6 to 8 balls spaced comfortably on the prepared sheet and gently press down the tops. Bake for 8 to 10 minutes, until the edges start to crisp and the tops lose their glossy sheen, signaling that perfect texture balance.

Step 9: Cool and Repeat

Allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to finish cooling. Repeat the baking steps with the remaining dough for more batches of mocha sweetness.

How to Serve Mocha Cookies Recipe

Garnishes

Sprinkle a pinch of flaky sea salt on freshly baked cookies for a sophisticated contrast that highlights the mocha flavor. A light dusting of cocoa powder or a drizzle of melted dark chocolate can also add a decadent finishing touch.

Side Dishes

These mocha cookies pair exceptionally well with a steaming mug of black coffee or creamy latte, echoing the espresso in the dough. For a decadent treat, serve alongside a scoop of vanilla bean ice cream or rich chocolate mousse.

Creative Ways to Present

Turn your Mocha Cookies Recipe into a stunning dessert platter by stacking cookies on a rustic wooden board with coffee beans scattered around. Or sandwich two cookies with coffee-flavored buttercream or a smear of Nutella for an irresistible mocha cookie sandwich.

Make Ahead and Storage

Storing Leftovers

Store your mocha cookies in an airtight container at room temperature for up to five days to keep them soft and flavorful. Adding a slice of bread inside the container can help maintain moisture and softness.

Freezing

You can freeze unbaked dough balls or fully baked cookies. Place dough balls on a baking sheet to freeze individually, then transfer to a resealable freezer bag for up to three months. For baked cookies, freeze in a single layer in airtight containers with parchment paper between layers.

Reheating

To revive frozen or stored cookies, warm them slightly in a preheated 300°F oven for 5 to 7 minutes. This refreshes the crunch on the edges while keeping the centers chewy, bringing back that freshly baked feeling.

FAQs

Can I use regular chocolate chips instead of espresso baking morsels?

Absolutely! While espresso baking morsels add a lovely coffee punch, standard chocolate chips will still make delicious mocha-flavored cookies. For extra zip, consider adding a sprinkle of instant coffee powder to the dough.

Is it necessary to chill the dough before baking?

Chilling the dough is highly recommended as it helps the butter solidify, preventing the cookies from spreading too much and intensifying the mocha flavor. If you’re short on time, you can bake right away but results might vary.

Can I substitute brewed coffee for espresso?

Yes, brewed coffee can be used, but espresso offers a stronger, more concentrated coffee flavor. If you only have brewed coffee, reduce the quantity slightly or use a stronger blend to maintain flavor intensity.

How do I make the cookies chewier?

Using brown sugar as part of the sweetener, as in this recipe, helps create chewiness. Avoid overbaking; once the edges firm up and the centers still look slightly soft, remove them from the oven for perfect chewiness.

Are these cookies gluten-free?

This Mocha Cookies Recipe uses all-purpose flour, so it is not gluten-free. For a gluten-free version, you can experiment with a blend of gluten-free flours designed for baking, but results may differ slightly in texture.

Final Thoughts

This Mocha Cookies Recipe is a delightful way to satisfy both your coffee and chocolate cravings in a single, scrumptious bite. With its simple ingredients and straightforward steps, it’s approachable for any home baker looking to impress themselves or friends with a gourmet-cookie experience. Trust me, once you try these cookies, they’ll become a staple in your baking rotation!

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