If you’re craving a cookie that perfectly marries the rich, bold flavors of coffee with the classic, irresistible allure of chocolate chips, then this Chocolate Chip Mocha Cookies Recipe is absolutely for you. These cookies come out soft, slightly chewy, and bursting with mocha goodness that will brighten up any afternoon or late-night snack. Whether you’re a coffee lover or simply adore chocolate, these cookies bring the best of both worlds with a delightful twist. Get ready to fall in love with a cookie that’s as comforting as your favorite café treat, baked right in your own kitchen!
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing any baking project, and this Chocolate Chip Mocha Cookies Recipe is no exception. Each ingredient plays a key role in creating the perfect texture, rich mocha flavor, and that beautiful chocolatey finish.
- 1 and 3/4 cups (218g) plain/all-purpose flour: The base that provides structure and chewiness to the cookies.
- 1/4 cup (25g) cocoa powder: Adds a deep chocolate flavor and a lovely dark color.
- 1 teaspoon baking powder: An essential leavening agent that helps the cookies rise just enough.
- 1/2 teaspoon baking soda: Works with the baking powder to produce a light, tender crumb.
- 2 teaspoons cornflour/cornstarch: Keeps the cookies wonderfully soft and tender.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1/2 cup (115g) unsalted butter, melted: Adds richness and moisture, making every bite luscious.
- 1/2 cup (100g) caster/granulated sugar: Provides sweetness and helps with browning.
- 1/4 cup (50g) light brown sugar: Brings a subtle caramel note and keeps the cookies chewy.
- 1 large egg: Binds everything together while adding richness.
- 4 tablespoons instant coffee granules: The star ingredient that gives these cookies their signature mocha flavor.
- 1 tablespoon hot water: Dissolves the coffee granules perfectly to infuse the dough.
- 1 cup (175g) chocolate chips, plus extra for topping: Melts to pockets of gooey chocolate for that classic cookie indulgence.
How to Make Chocolate Chip Mocha Cookies Recipe
Step 1: Preheat and Prepare Your Baking Surface
Start with preheating your oven to 180°C (350°F or Gas Mark 4). Line a baking tray with parchment paper or a silicone baking mat to ensure the cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the plain flour, cocoa powder, baking powder, baking soda, cornflour, salt, and two tablespoons of the instant coffee granules. Combining these dry ingredients well helps distribute the leavening agents and coffee flavor evenly throughout the dough.
Step 3: Combine the Wet Ingredients
In a larger bowl, whisk the melted butter with both the caster sugar and light brown sugar until the mixture is smooth and slightly glossy. Then, add the egg and mix until everything is fully incorporated—this creamy, sweet base ensures your cookies will be moist and tender.
Step 4: Dissolve the Coffee Granules
Take the remaining two tablespoons of instant coffee granules and mix them into the hot water, stirring until completely dissolved. This step intensifies the mocha flavor without leaving any gritty coffee bits, then stir this liquid into the wet mixture.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients bowl into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cookies tender. Finally, fold in the chocolate chips, making sure every bite gets a hint of melted chocolate goodness.
Step 6: Shape and Bake
Roll the dough into roughly 1.5-ounce balls—about two tablespoons per cookie—and place them spaced evenly on your prepared baking tray. Press a few extra chocolate chips on top of each dough ball for that irresistible chocolatey sparkle you’ll love to see. Bake in the preheated oven for 10 to 12 minutes. When they come out, allow the cookies to cool on the tray for 5 to 10 minutes to set before moving them to a wire rack to cool completely.
How to Serve Chocolate Chip Mocha Cookies Recipe
Garnishes
To dress up these mocha cookies, consider sprinkling a light dusting of cocoa powder or even a drizzle of melted dark chocolate. For that café-like touch, a slight pinch of flaky sea salt on top right after baking can enhance the flavor dramatically, giving you little bursts of sweet and salty with every bite.
Side Dishes
Chocolate Chip Mocha Cookies pair beautifully with a cup of freshly brewed coffee or a frothy latte to emphasize that perfect mocha vibe. For dessert, serving alongside a scoop of vanilla or coffee ice cream turns these cookies into an indulgent treat that’s hard to beat.
Creative Ways to Present
Put your cookies in a pretty tin or stack them alongside biscotti and mini muffins for a delightful coffee break platter. You can even sandwich some whipped mocha cream between two cookies for a homemade mocha cookie sandwich that’s sure to impress guests or your family.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your leftover Chocolate Chip Mocha Cookies in an airtight container at room temperature. They’ll remain soft and fresh for up to five days, making them the perfect grab-and-go treat during your busy week.
Freezing
You can freeze the cookie dough balls before baking to save time on future baking sessions. Just shape the dough, place the balls on a baking sheet, freeze until firm, then transfer them to a freezer bag. Bake directly from frozen adding a couple of extra minutes to your baking time. Fully baked cookies also freeze well in an airtight container for up to three months.
Reheating
To enjoy your cookies warm, pop them in a preheated oven at 160°C (320°F) for about 5 minutes or microwave them for 10-15 seconds. This gentle warming brings back that fresh-out-of-the-oven softness and melts the chocolate chips delightfully.
FAQs
Can I use brewed coffee instead of instant coffee granules in this recipe?
While you could experiment with brewed coffee, instant coffee granules deliver a more concentrated flavor without adding extra liquid, which keeps your cookie dough’s consistency perfect. If you substitute, be sure to reduce other liquids to maintain the right texture.
Are these cookies chewy or crispy?
The Chocolate Chip Mocha Cookies Recipe results in cookies that are soft, tender, and slightly chewy, with just enough crispness around the edges for a truly satisfying bite.
Can I use dark or milk chocolate chips?
Absolutely! Dark chocolate chips complement the coffee flavor beautifully with their slight bitterness, while milk chocolate chips offer sweeter pockets of chocolate. You can even mix both for variety.
Is there a way to make these cookies gluten-free?
Yes, you can substitute the plain flour for a gluten-free all-purpose blend. Just make sure it contains xanthan gum or add a teaspoon separately to help the cookies hold together.
How long can I store these cookies before they lose freshness?
Stored in an airtight container at room temperature, these cookies stay fresh and delicious for up to five days. Beyond that, freezing them is a great option to extend their shelf life without sacrificing flavor or texture.
Final Thoughts
There’s something truly magical about a cookie that brings together coffee and chocolate in such a harmonious way, and this Chocolate Chip Mocha Cookies Recipe does it perfectly. It’s a recipe that’s both approachable and packed with flavor, making it an ideal bake to share with friends or savor during your quiet moments. I encourage you to try making these cookies soon—you might just find your new favorite go-to treat for any time of day!
Print
Chocolate Chip Mocha Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 17 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Chip Mocha Cookies combine the rich flavors of cocoa and coffee with melty chocolate chips in a soft, chewy cookie. Perfect for mocha lovers looking for a delightful homemade treat that pairs wonderfully with a cup of coffee or milk.
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 (part of total 4 tbsp)
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
- 2 tablespoons instant coffee granules (remaining part of total 4 tbsp)
- 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 4) and prepare a baking tray by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. This mix will give the cookies their rich mocha flavor and proper texture.
- Combine Wet Ingredients: In a large mixing bowl, whisk the melted unsalted butter with both the caster sugar and light brown sugar until smooth and well combined. Then, add the large egg and mix thoroughly for a cohesive wet mixture.
- Dissolve Coffee: In a small bowl, dissolve the remaining 2 tablespoons of instant coffee granules in hot water to intensify the coffee flavor. Stir this coffee mixture into the wet ingredient bowl until fully incorporated.
- Mix Dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. Then fold in the 1 cup of chocolate chips evenly through the dough.
- Form Cookies: Scoop and roll the dough into balls weighing about 1.5 ounces each (approximately 2 tablespoons). Place the dough balls spaced evenly on the prepared baking tray. Press extra chocolate chips on top of each for decoration and extra chocolate bursts.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until they are set around the edges but still soft in the center. Allow the cookies to cool on the tray for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For stronger coffee flavor, you can increase the instant coffee granules slightly or use espresso powder.
- Make sure to not overbake the cookies to maintain a chewy texture.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Cookie dough can be refrigerated for up to 24 hours before baking to enhance the flavor.
- Store baked cookies in an airtight container to keep them fresh for up to 5 days.
