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
Scale
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.
