Mocha Cookies
These Mocha Cookies are a soft, chewy blend of espresso and chocolate—perfect for coffee lovers craving a sweet treat!
Servings: 24 servings
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 ounces espresso
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup espresso baking morsels
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
- In a large mixing bowl, beat the room-temperature unsalted butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in the espresso until well combined. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the pure vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.
- Using a spatula, gently fold in the espresso baking morsels until evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until edges are set but centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Cooling Rack
Notes
- Chill the dough for 30 minutes before baking to prevent flat cookies.
- Use fresh espresso for the best flavor impact in the cookies.
- Store cookies in an airtight container at room temperature for up to one week or refrigerate for two weeks.