Mocha Cookies

15 mins Prep Time

12 mins Cook Time

Written By

Nadia Boachie

These mocha cookies are the perfect decadent treat. If you are a chocolate and coffee lover, these cookies are for you. The dough is flavoured with silky-rich melted dark chocolate, cocoa powder, as well as instant coffee. There are pools of delicious milk chocolate spread throughout the dough to balance out the slight bitterness of the coffee. Of course, these cookies are finished with flaky sea salt. They are perfect for when you want to make a chocolate chip cookie with a twist, or perhaps if you are craving a brownie. They freeze amazingly, so if you make yourself a batch and want to ensure they remain fresh for a long time, let them cool, place them in a Ziploc bag and put them in your freezer. Whenever you want a cookie, take out your dough, let your cookie thaw or eat frozen! Add these cookies to your list of recipes you need to make ASAP!

Ingredients

Mocha Cookies

200 grams dark chocolate (75%), chopped
125 grams unsalted butter, diced
190 grams granulated sugar
60 grams dark brown sugar
2 large eggs
130 grams all-purpose flour
1 tablespoon instant coffee
3 teaspoons water
3 tablespoons cocoa powder (Dutch processed)
1 teaspoon baking powder
1/4 teaspoon salt
200 grams milk chocolate, chopped

Directions

Mocha Cookies

15 Steps

Step 1

Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.
Step 2

Using a double boiler method, add dark chocolate and butter into a heat proof bowl and place over a small saucepan of simmering water and stir until melted.
Step 3

In a stand mixer, with the flat beater attachment, mix together eggs and sugars, on medium-high speed, for 5 minutes. You can add instant coffee straight into egg and sugar mixture without mixing with water if you want little bursts of coffee flavour. If you don’t want those little chunks, mix the instant coffee with 3 teaspoons of water until the coffee is dissolved.
Step 4

While eggs and sugar are mixing, sieve the dry ingredients, cocoa powder, flour, baking powder add salt into a bowl and set aside.
Step 5

Add butter and chocolate mixture into the bowl of the stand mixer and mix for a minute to combine.
Step 6

Add your dry ingredients and mix until just combined.
Step 7

Make sure to scrape the bottom of the bowl to make sure everything is well combined.
Step 8

Mix in half of your chopped milk chocolate into batter.
Step 9

Let your batter rest in the fridge for 20-30 minutes to get thicker so it is easier to scoop.
Step 10

Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.
Step 11

Make sure to leave a lot of room between cookies because they spread.
Step 12

Top cookie dough with the remaining half of chopped milk chocolate to create pools of chocolate on top of your cookie. I press down my dough balls a bit because I prefer thinner cookies. If you want thicker cookies you can leave the dough balls round and heaped.
Step 13

Sprinkle each cookie with flaky sea salt if desired and bake in the oven for 12 minutes.
Step 14

The cookies will be lightly crinkled. Note: for larger more prominent crinkles, use a whisk attachment in step 3.
Step 15

Let cookies cool completely on wire rack which will take at least 30 minutes.