These mocha chip cookies are the ultimate treat for coffee and chocolate lovers alike. Rich cocoa, bold espresso, and dark chocolate chips combine to create soft, chewy cookies with just the right amount of sweetness and a hint of coffee flavor. Perfect for an afternoon pick-me-up or a decadent dessert!
Ingredients
- ½ cup butter (room temperature)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1½ cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¾ tsp salt
- ⅓ cup dark cocoa powder (I use Hershey’s Special Dark)
- 1½ Tbsp instant espresso powder
- ½ cup dark chocolate chips
Instructions
- Prepare Ingredients:
- Remove butter and egg from the fridge 45 minutes before baking to bring them to room temperature. Preheat the oven to 350°F and line a baking sheet with parchment paper or a baking mat.
- Cream Butter & Sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer until light and creamy.
- Add Wet Ingredients:
- Mix in vanilla, the whole egg, and the egg yolk until fully combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cocoa powder, and instant espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
- Fold in Chocolate Chips:
- Gently fold in the dark chocolate chips for bursts of chocolate flavor in every bite.
- Scoop & Bake:
- Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Cool & Enjoy:
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Mocha Chip Cookies
- Room Temperature Ingredients: Ensures even mixing and a consistent texture.
- Don’t Overbake: The cookies will continue to set as they cool, so pull them out when the centers are still slightly soft.
- Customize Your Chips: Use milk chocolate or white chocolate chips for a sweeter variation.
Mocha Chip Cookies
Mocha chip cookies are a coffee lover’s dream! These soft, chewy cookies blend espresso and chocolate for the ultimate indulgence. Easy to make and delicious!
Ingredients
- ½ cup butter room temp
- ½ cup brown sugar
- ¼ cup sugar
- 2 tsp vanilla
- 1 egg room temp
- 1 egg yolk room temp
- 1 ½ cups flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¾ tsp salt
- ⅓ cup dark cocoa powder I like Hershey's Special Dark
- 1.5 Tbsp instant espresso powder
- ½ cup dark chocolate chips
Instructions
- Remove butter and egg from the fridge 45 minutes before baking.1/2 cup butter, 1 egg, 1 egg yolk
- Preheat oven to 350°F and line a baking sheet with a baking mat or parchment paper.
- In a large bowl, beat butter, brown sugar, & sugar with an electric mixer until creamy. Add the vanilla, egg and egg yolk mixing until well combined.1/2 cup butter, 1/2 cup brown sugar, 1/4 cup sugar, 2 tsp vanilla, 1 egg, 1 egg yolk
- Mix in flour, baking soda, baking powder, salt, cocoa powder, and instant espresso powder until fully incorporated.1 1/2 cups flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 3/4 tsp salt, 1/3 cup dark cocoa powder, 1.5 Tbsp instant espresso powder
- Fold in chocolate chips.1/2 cup dark chocolate chips
- Scoop dough onto the prepared baking sheet and bake for 10-12 minutes, until edges are set but centers remain soft.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.