These super rich mocha cookies are perfect for any coffee/chocolate lover! They are crisp on the edges and chewy in the middle with pools of melted dark chocolate.
Double Chocolate Mocha Cookies
Yields: about 16 cookies
Ingredients:
- 1 cup of all purpose flour
- 1⁄4 cup unsweetened cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp instant coffee or espresso powder (you can use decaf too), separated:
– 1 tsp instant coffee for the dry ingredients.
– 1 tsp instant coffee dissolved in half a tablespoon of room temperature or lukewarm water to add to the wet ingredients.
- ½ cup room temperature unsalted butter
- ½ cup light brown sugar
- 1⁄4 cup granulated sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 50 grams (1.7 oz.) chopped dark chocolate (I used 70%) + more for the top (optional)
- Flaky sea salt for tops of the cookies (optional, but it makes the cookies so good)
Instructions:
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Sift all the dry ingredients (flour, cocoa powder, baking soda, salt, 1 tsp instant coffee) together in a bowl, whisk them to combine and set aside.
- In a large bowl, add room temperature butter, brown sugar, and granulated sugar and beat on medium for about 3 minutes. Make sure to scrape the sides of the bowl in between mixing to get all the ingredients incorporated. After 3 minutes of beating, butter and sugar will become fluffy and lighter in color and that’s what we want!
- Add the egg and mix on low until incorporated.
- Add vanilla extract and the instant coffee that you dissolved in water, mix until combined.
- Mix in the dry ingredients in 2-3 parts, so that you don’t end up with flour and cocoa powder everywhere. 😀 mix on low until the flour is just combined. we don’t want to over mix it.
- Fold in the chocolate chunks with a wooden spoon or a spatula.
- With a cookie scoop or a spoon, scoop the cookies on the parchment paper, sprinkle some sea salt on top (optional but makes them so much better!). Make sure to leave enough room between the cookies because they spread while baking.
- Bake* (see note) in the preheated oven for 6 minutes, take them out add a couple of chocolate chunks on top of each cookie, rotate the sheet and bake 4 more minutes. (Total bake time: 10 minutes) You can totally skip more chocolates on the top but I love the finished look like this.
- Let the cookies cool down on the baking sheet for 5-10 minutes (if you can resist!) then store in an airtight container.
*Note: You can refrigerate or freeze the scoops and just pop them in the oven whenever you’re ready to bake!
📼 You can watch the full tutorial here:
