Chocolate mocha cookies are the perfect treat for chocoholics and coffee lovers alike! These cookies do not require chill time, and they are ready in less than 30 minutes. Amazing for when those chocolate cravings hit!
I developed this recipe using my base chocolate cookie recipe. The addition of espresso powder enhances the chocolate flavor as well as adds a touch of mocha! You can omit or add less if you prefer plain chocolate cookies!
I also added chopped white chocolate to the batter because it’s what I had on hand. The great thing about this recipe is that it’s easily customized! Feel free to add in chocolate chips, white chocolate chips, or nuts to suit your preferences and what’s in your pantry.
Any time I develop a new cookie recipe, I have a set of goals I aim toward: no chill time, pantry staple ingredients, minimal prep/bake time. I like cookie baking to be no fuss and quick for when I have a sudden craving. These chocolate mocha cookies meet all of my criteria! I’m happy to report you can have these cookies warm out of your oven in just a half hour.
Chocolate Mocha Cookie Ingredient Line Up
- All purpose flour
- Baking soda
- Baking powder
- Espresso powder
- Unsalted butter, room temperature
- Large egg
- Pure vanilla extract
- Granulated sugar
- Brown sugar
- Cocoa powder
- Optional add ins – chocolate chips, chocolate chunks, nuts, etc
Tips for Cookie Success
These cookies come together very easily. However, there are some things you can do to make sure every batch of cookies you make come out perfectly!
- Use room temperature baking sheets. Never place cookie dough balls on a warm or hot baking sheet so that the baking process doesn’t start.
- Line your baking sheets with parchment paper or a non stick silicon baking mat to prevent sticking. I use a Silpat mat every time.
- Measure your flour by spooning it into your measuring cup and then leveling it off. Never scoop your measuring cup directly into the flour, and don’t even think about packing it in!
- Do not over mix your batter. If you cream your butter too long, then you will end up incorporating too much air into your dough resulting in collapsed cookies. If you over mix after adding the dry ingredients, then you will end up with dense cookies.
- Use an oven thermometer! I have baked with many ovens in my life, and not one of them has ever been the exact temperature it’s set at. Therefore, an oven thermometer is my cookie baking friend. They are affordable and will help you make sure all of your cookie bakes turn out. No burnt edges over here!
- Use a cookie dough scoop so that your cookies are about the same size. This will help make sure that the cookies are done at the same time.
Chocolate Mocha Cookies
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pure vanilla extract
- 2 tbsp milk
- 1 1/4 cup all purpose flour
- 1 tbsp espresso powder more or less to taste
- 2/3 cup semi sweet or white chocolate chips optional
- Preheat oven to 375F and line a baking sheet with parchment paper or a silicon mat.
- In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on high until light and fluffy – about 2 minutes.
- Add in the cocoa powder and beat until combined.
- Turn the mixer down to medium, and add in the egg. Mix until fully combined.
- Add in the vanilla extract and milk.
- Slowly add in the dry ingredients. Turn off the mixer as soon as everything is combined.
- Fold in chocolate or white chocolate chips if using.
- Scoop the dough into tablespoon sized balls and place them on the prepared baking sheet a few inches apart.
- Bake cookies for 10-12 minutes. Let them cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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