If you’re dreaming of a treat that blends three of life’s greatest joys—coffee, chocolate, and cookies—let me introduce you to Chocolate Chip Mocha Cookies. These chewy, deeply rich cookies are shot through with luscious chocolate chips and a subtle, sophisticated coffee kick, making them a dessert you’ll want to keep in your everyday baking rotation. Whether you love an afternoon pick-me-up or crave something extra special with your morning brew, these cookies deliver chocolate and mocha flavors in every irresistibly gooey bite.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about what makes these cookies truly fantastic: their ingredients. Every element has a key role to play in building the taste and texture we all crave in Chocolate Chip Mocha Cookies. Here’s what you’ll need, and why each one matters:
- Butter: Softened unsalted butter provides a rich, creamy base and guarantees a tender crumb.
- Granulated Sugar: For just the right amount of sweetness and lightly crisped edges.
- Brown Sugar: Packed brown sugar adds deep, caramelly notes and keeps the cookies soft and chewy.
- Eggs: Two large eggs give structure and moisture, helping bind the dough together.
- Vanilla Extract: Adds warmth and rounds out the coffee and chocolate flavors beautifully.
- All-Purpose Flour: The structure behind the cookies, ensuring they hold their shape while staying tender.
- Unsweetened Cocoa Powder: Boosts chocolate flavor and deepens the cookies’ color for an appetizing appearance.
- Instant Coffee Granules (dissolved in hot water): The secret to that unmistakable mocha vibe—dissolve fully for a smooth blend.
- Baking Soda: Lifts the dough as it bakes, producing cookies that are just the right height and texture.
- Salt: Never skip this! A pinch of salt sharpens all the flavors and balances the sweetness.
- Semisweet Chocolate Chips: The star pockets of melted chocolate throughout every cookie.
- Mini Chocolate Chips (optional, for garnish): Sprinkle over warm cookies for an irresistible finishing touch that invites everyone to reach for a second.
How to Make Chocolate Chip Mocha Cookies
Step 1: Prepare Your Baking Sheets and Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This little step keeps your cookies from sticking and makes cleanup a total breeze—because nobody wants to scrub burnt chocolate off a pan!
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a stand mixer or hand mixer on medium speed until the mixture turns light and fluffy, which usually takes two or three minutes. This aerates the dough and creates a base for a chewy, pillowy cookie.
Step 3: Add Eggs, Vanilla, and Mocha Goodness
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the dissolved instant coffee mixture—smell that glorious mocha aroma already wafting up?
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Combining the dry ingredients before adding ensures even distribution and avoids any pockets of baking soda or cocoa.
Step 5: Bring the Dough Together
Gradually add the dry ingredients to the wet mixture, mixing gently only until just combined. Overmixing could lead to tough cookies, and no one wants that. You want everything to be just barely blended so your Chocolate Chip Mocha Cookies stay tender and chewy.
Step 6: Fold in the Chocolate Chips
With a spatula or wooden spoon, fold in the semisweet chocolate chips, being sure to spread the chocolate goodness throughout the dough. Every bite should be filled with little pools of molten chocolate.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Pop them into the oven and bake for 9 to 11 minutes, just until the edges are set but the centers look slightly soft—they’ll finish setting up as they cool. This is the secret to that trademark chewy center.
Step 8: Cool and Garnish
Let the cookies cool on the baking sheet for 5 minutes. While they’re still warm, sprinkle with mini chocolate chips if you want to add a gorgeous, bakery-worthy finish. Then transfer them to a wire rack to cool completely (or sneak one while it’s still gooey and warm—I won’t judge!).
How to Serve Chocolate Chip Mocha Cookies
Garnishes
A little extra chocolate on top never hurt anyone! After baking, sprinkle those gorgeous mini chocolate chips across each cookie while they’re still warm for that instant, glossy melt. If you’re feeling bold, a pinch of flaky sea salt is another divine option to cut the sweetness and add just a hint of crunch.
Side Dishes
Of course, Chocolate Chip Mocha Cookies are spectacular on their own, but pairing them with a tall glass of cold milk makes them even more nostalgic. For grown-up gatherings, serve alongside an affogato, espresso, or homemade iced coffee for a true “coffeehouse at home” experience. They’re wonderful with a scoop of vanilla or coffee ice cream for dessert, too!
Creative Ways to Present
For gifting or entertaining, stack a handful of these cookies in glass jars tied with a ribbon, or arrange them on a rustic wooden board with coffee beans and chocolate shavings scattered around for a beautiful café vibe. You could even sandwich two Chocolate Chip Mocha Cookies around a thick dollop of espresso buttercream for a serious sweet indulgence!
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, Chocolate Chip Mocha Cookies stay soft and chewy for up to five days. Place a slice of bread inside the container to help maintain moisture—the bread will go stale but your cookies won’t!
Freezing
Your future self will thank you for freezing extra cookies. Arrange cooled cookies in layers between parchment in a freezer-safe bag or container. Or, freeze dough balls and bake fresh cookies straight from the freezer with just a minute or two of extra baking time.
Reheating
To capture that fresh-baked magic again, simply warm a cookie in the microwave for 10-15 seconds. The chocolate will melt, the edges will soften, and you’ll feel like you’ve just pulled them hot from the oven all over again.
FAQs
How can I intensify the coffee flavor in Chocolate Chip Mocha Cookies?
If you’re after a bold coffee punch, simply increase the instant coffee granules to 1 tablespoon dissolved in 2 tablespoons hot water. This tweaks the mocha intensity without overpowering the chocolate—perfect for true coffee lovers!
Can I use espresso powder instead of instant coffee?
Absolutely! Espresso powder is a fabulous substitute, just use the same amount dissolved in hot water. It’ll create an even richer, more aromatic mocha flavor in your cookies, adding a dash of sophistication.
What kind of chocolate chips work best for Chocolate Chip Mocha Cookies?
Semisweet chocolate chips are classic here, but feel free to experiment with dark or milk chocolate chips, or even a mix. The main thing is to use chips that melt well and complement the coffee and cocoa flavors.
Are these cookies supposed to be chewy or crispy?
Chocolate Chip Mocha Cookies are designed to be soft and chewy, especially at the center, with just a hint of crispness on the edge. This balance is achieved by baking until the centers look slightly underdone and letting the cookies finish setting as they cool.
Is it necessary to chill the dough before baking?
Chilling the dough isn’t required for this recipe, though you can refrigerate it for 30 minutes if you want slightly thicker cookies or need to make the dough ahead of time. It’s flexible to fit your schedule!
Final Thoughts
Baking a batch of Chocolate Chip Mocha Cookies is one of those simple pleasures that brings comfort, joy, and a little hint of sophistication to your kitchen. If you’re a fan of chocolate, coffee, or just incredible homemade cookies, you absolutely need these in your life—they’re bound to become a fast favorite. Happy baking!
Print
Chocolate Chip Mocha Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of chocolate and coffee with these chewy Chocolate Chip Mocha Cookies. A delightful treat for all coffee and chocolate lovers!
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons instant coffee granules, dissolved in 1 tablespoon hot water
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup mini chocolate chips for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Mix in vanilla extract and dissolved coffee mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined.
- Add Chocolate Chips: Fold in chocolate chips.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 9 to 11 minutes, until edges are set but centers look slightly soft.
- Cool and Garnish: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Garnish with mini chocolate chips while still warm if desired.
Notes
- For stronger coffee flavor, increase instant coffee to 1 tablespoon dissolved in 2 tablespoons hot water.
- These cookies stay chewy when stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
