Description
These rich and flavorful Mocha Cookies combine the bold taste of espresso with cocoa and chocolate morsels, creating a perfect balance of coffee and chocolate in a soft, chewy cookie. Ideal for coffee lovers looking for a delightful treat with a homemade touch.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour (210 grams)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon baking powder (2 grams)
- â…› teaspoon kosher salt
Wet Ingredients
- ¾ cup unsalted butter (170 grams, room temperature, 1½ sticks)
- ¼ cup granulated sugar (50 grams)
- ¼ cup brown sugar (53 grams)
- 2 ounces espresso (57 grams)
- 2 large eggs (100 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Add-ins
- 1½ cups espresso baking morsels (255 grams)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt until well combined. Set aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add Espresso, Eggs, and Vanilla: Pour in the espresso, add the eggs, and vanilla extract to the butter-sugar mixture. Mix on medium speed until the ingredients are fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually stir the dry flour mixture into the wet ingredients. Once combined, gently fold in the espresso baking morsels to distribute evenly through the dough.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for 1 hour to allow flavors to mingle and dough to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- Shape Cookies: Remove the chilled cookie dough from the refrigerator. Form the dough into 3-inch balls and place 6 to 8 balls evenly spaced on the prepared baking sheet. Slightly press down the tops of each cookie ball to slightly flatten.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, watching for the tops to start drying out and the edges becoming crisp.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. Repeat the baking process with any remaining dough.
Notes
- For a stronger espresso flavor, use a double espresso shot or espresso powder instead of brewed espresso.
- Make sure the eggs and butter are at room temperature for better mixing and cookie texture.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adjust the size of cookie dough balls for thicker or thinner cookies, adjusting bake time accordingly.
