Mocha Chocolate Chip Cookies

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Jazz up your chocolate chip cookie recipe with a little mocha flavor! Espresso powder Mocha Chocolate Chip Cookies stay soft and chewy and are perfect dunked in milk.

If you asked my family what one thing I couldn’t live without, they’d probably say coffee. Or chocolate. Ok….they’d have a hard time cause I can’t live without either.

Mocha bread, mocha muffins, mocha coffee…I’ll take them all. But today we’re sharing a new cookie recipe:

Mocha Chocolate Chip Cookies

A close up of chocolate mocha cookies

Chewy Chocolate Espresso Cookies

Here’s what I love about these cookies:

  • They are chewy. The butter, brown sugar and milk make these cookies extra soft. And they stay soft. Even with freezing!
  • They have espresso powder. Espresso powder is an easy way to add mocha coffee flavor to baked goods. It’s easy to keep on hand and tastes amazing.
  • They have a hint of cinnamon. It may seem strange, but don’t skip it. It jazzes the flavor ever so slightly.
  • Chocolate Chips!! Because…chocolate!

Is espresso powder the same as espresso?

Espresso powder is different than espresso, and it is also different than instant coffee. Some espresso powders are really finely ground coffee beans. Other espresso powders are brewed espresso that has been dehydrated and ground up extra fine.

What is the best espresso powder for baking?

We love to use King Arthur Flour espresso powder. Anthony’s brand also has a certified organic coffee baking powder that gets great reviews.

What does espresso powder do in baking?

Espresso powder is often the secret weapon in baked goods! It can give a smoky rich flavor to savory foods such as stews and meat rubs. It deepens and enhances the flavor of chocolate. It’s also great for adding to homemade coffee drinks and milkshakes. It gives you a coffee flavor without adding water.

What is a substitute for espresso powder?

If you can’t find espresso powder, you can buy instant coffee. If you do this, we recommend grinding the instant coffee so that it dissolves into the batter more easily.

What is espresso powder made of?

When you see a product labeled espresso powder, it is normally that have been through the brewing process. That means whole beans that were ground, brewed, dried, and then ground again. (source)

mocha chocolate chip cookies

How to Make Mocha Chocolate Chip Cookies

There are a few important things to remember:

  1. Make sure your butter is not melted, but is at room temperature.
  2. Mixing with a stand mixer works best.
  3. Mix the dry ingredients separately first so that they distribute evenly.

Make the cookies:

  • Preheat your oven to 350 degrees Fahrenheit.
  • Line two large baking sheets with parchment paper or use non-stick baking mats.
  • In a large mixing bowl, cream together butter and sugars until pale and creamy.
  • Add in your vanilla, milk and espresso powder; mix on high until combined.
  • Add in your egg and beat on high until fluffy, scraping the sides of the bowl as needed.
  • In a small bowl, whisk together flour, baking soda, salt and cinnamon.
  • Add dry ingredients to the wet ingredients and beat on low until it starts to come together; increase the speed and beat until completely combined.
  • Add in your dark chocolate chips and mix to combine.
  • Use a large cookie scoop to portion the dough into about 36 balls. Refrigerate the dough balls for at least 1 hour before baking.
  • Bake the cookies for 8-10 minutes.
  • Allow the cookies to cool for 3 minutes on the pan, then move to a wire rack to cool completely.
  • Store in an airtight container.

**Pro Tip: Save a few chocolate chips (or just have ready an extra ½ cup of chips) and press a few chips into the top of the cookies before you bake them. Then you’ll have pretty cookie tops with chips showing through!**

stack of mocha chocolate chip cookies

Do you have to chill cookie dough?

It seems like an extra step, but if you take the time to chill cookie dough, it helps the cookies not flatten out so much. The butter will harden up and the cookie will be thicker after baking.

So the answer is yes, we recommend chilling the dough for most cookies.

How do I keep cookies soft?

Make sure you store cookies in an airtight container as soon as they are cooled. Also, you can add a slice of bread to the container. This keeps the cookies soft!

mocha chocolate chip cookies with melted chips

Can you freeze chocolate chip cookies?

Yes! These cookies freeze really well. Pack the cookies in an airtight container (we use parchment paper between layers) and freeze for up to 3 months.

Allow the cookies to defrost in the container before opening them. This helps keep the cookies soft.

Other Cookie Recipes

mocha chocolate chip cookies dunking in milk

Cookie Making Tools

  • Stand Mixer: A hand mixer will work, but I always find it easier to make cookie doughs with a stand mixer.
  • Beater Blade with Scraper: The best invention ever!
  • Silpat: For all of your non-stick, cookie-making needs. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
  • Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
  • Wire Cooling Racks: This will help your cakes cool more quickly.
Mocha Chocolate Chip Cookies
Mocha Chocolate Chip Cookies

Mocha Chocolate Chip Cookies

4.17 from 6 votes
Jazz up your chocolate chip cookie recipe with a little mocha flavor! Espresso powder Mocha Chocolate Chip Cookies stay soft and chewy and are perfect dunked in milk.
Servings 36
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients
 

  • 1 cup salted butter 8 ounces, room temperature
  • 1 cup granulated sugar 200 grams
  • ¾ cup brown sugar 150 grams
  • 1 ½ teaspoons pure vanilla extract 6 grams
  • 1 tablespoon milk
  • 1 tablespoon espresso powder 6 grams
  • 1 large egg
  • 2 cups all purpose flour 260 grams
  • ¾ teaspoon baking soda 3 grams
  • ¼ teaspoon salt 2 grams
  • 1/8 teaspoon cinnamon 1 gram
  • 1 1/2 cups dark chocolate chips 300 grams

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit.
  • Line two large baking sheets with parchment paper or use non-stick baking mats.
  • In a large mixing bowl, cream together butter and sugars until pale and creamy.
  • Add in your vanilla, milk and espresso powder; mix on high until combined.
  • Add in your egg and beat on high until fluffy, scraping the sides of the bowl as needed.
  • In a small bowl, whisk together flour, baking soda, salt and cinnamon.
  • Add dry ingredients to the wet ingredients and beat on low until it starts to come together; increase the speed and beat until completely combined.
  • Add in your dark chocolate chips and mix to combine.
  • Use a large cookie scoop to portion the dough into about 36 balls. Refrigerate the dough balls for at least 1 hour before baking.
  • Bake the cookies for 8-10 minutes.
  • Allow the cookies to cool for 3 minutes on the pan, then move to a wire rack to cool completely.
  • Store in an airtight container.

Notes

The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 96mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 153
Keyword butter cookies, chocolate cookies

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Charlotte Moore
2 years ago

5 stars
My husband would sure love this flavor combo.

Sue S
11 months ago

3 stars
Recipe needs tweaking. I made them EXACTLY per directions, and the dough spread out too much on cooling. They didn’t seem done in the middle either. I would definitely recommend adding the extra 1/4 cup flour, maybe even more. And use regular size dark chocolate chips, not the jumbo size ones like I did (they were all I had on hand). Although I can’t see why that would make much of a difference. Also maybe make sure the butter is not too soft.