Mocha Cookies
Mocha-flavored cookies made with cocoa and espresso, folded with espresso baking morsels for an intense coffee-chocolate bite.
Servings: 15 servings
Ingredients
Ingredients
- 1 3/4 cupsall-purpose flour210 grams
- 1/4 cupunsweetened cocoa powder21 grams
- 1 teaspoonbaking soda6 grams
- 1/2 teaspoonbaking powder2 grams
- 1/8 teaspoonkosher salt
- 3/4 cupunsalted butter170 grams room temperature (1 1/2 sticks)
- 1/4 cupgranulated sugar50 grams
- 1/4 cupbrown sugar53 grams
- 2 ouncesespresso57 grams
- 2 largeeggs100 grams room temperature
- 1 teaspoonpure vanilla extract4 grams
- 1 1/2 cupsespresso baking morsels255 grams
Instructions
Instructions
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the room-temperature unsalted butter with the granulated sugar and brown sugar until smooth and evenly combined. Scrape down the bowl as needed.
- Add the espresso, then the eggs, then the vanilla extract to the butter-sugar mixture, mixing after each addition until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain. Use a spatula to finish mixing if needed so you do not overwork the dough.
- Fold the espresso baking morsels into the dough until evenly distributed.
- Tightly cover the bowl of dough and refrigerate for 1 hour.
- While the dough chills, preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator. Form the dough into 3-inch balls and arrange 6 to 8 balls on the prepared baking sheet, spacing them so they have room to spread. Gently press the tops of the dough balls slightly.
- Bake the cookies for 8–10 minutes, or until the tops begin to dry and the edges start to crisp.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Repeat baking with the remaining dough.
Equipment
- Kitchen Scale(optional)
- Stand mixer
- Baking Sheet
Notes
I like to use a stand mixer to make these cookies. You can certainly make this cookie dough by hand, but it will take a little longer (and a little arm muscle)!
For best results, let the butter soften to room temperature before using. Softened butter combines more easily resulting in a uniform texture. I like to take it out of the refrigerator about an hour before making the cookie dough.
You can use milk chocolate, white chocolate, non-dairy any chocolate will work. Overall taste profile might change a bit.
I am using dark brown sugar in my recipe. If you use light brown sugar, color and texture might be a bit different.
Use liquid espresso for this cookie recipe. Espresso powder will make the cookies too dry.
For best results, let the butter soften to room temperature before using. Softened butter combines more easily resulting in a uniform texture. I like to take it out of the refrigerator about an hour before making the cookie dough.
You can use milk chocolate, white chocolate, non-dairy any chocolate will work. Overall taste profile might change a bit.
I am using dark brown sugar in my recipe. If you use light brown sugar, color and texture might be a bit different.
Use liquid espresso for this cookie recipe. Espresso powder will make the cookies too dry.