Home > Cookies > Chocolate Chip Mocha Cookies
Chocolate Chip Mocha Cookies – Deliciously soft, thick, and chewy chocolate cookies infused with coffee and studded with chocolate chunks. No chilling required!
I’m all about mocha right now, and not just in drink form. The flavour of chocolate and coffee is incredible in cookies, too. So, today I’m bringing you my Chocolate Chip Mocha Cookies!
Ingredients for Chocolate Chip Mocha Cookies:
- plain OR all-purpose flour
- cocoa powder
- baking powder
- baking soda
- unsalted butter
- caster OR granulated sugar
- light brown sugar
- large egg
- instant coffee granules
- chocolate chips
These cookies are slightly adapted from my Chocolate Chip Coffee Cookies, my brother’s all-time favourite cookies. I’ve added cocoa powder, and a little extra cornflour for a thicker cookie.
I LOVE cornflour in cookies. It makes them incredibly thick, soft, and chewy without being cakey. You may also know cornflour as cornstarch. 🙂
I chopped up chunks of dark chocolate for these cookies, but you can use chocolate chips!
Thick cookie right there. ↑
So, if you love chocolate and coffee, you have got to try these chocolate chip mocha cookies. My coffee-loving family definitely approved of them, and I have a feeling they’ll be requested just as much as my chocolate chip coffee cookies are. 😉
Try these delicious cookies next!
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1 and 3/4 cups (218g) plain/all-purpose flour
1/4 cup (25g) cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cornflour/cornstarch
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1/2 cup (100g) caster/granulated sugar
1/4 cup (50g) light brown sugar
1 large egg
4 tablespoons instant coffee granules*
1 tablespoon hot water
1 cup (175g) chocolate chips, and some extra for topping
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, and mix until combined.
- Dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, then add to the wet ingredients, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, about 17 balls, place on the prepared baking tray, and press the extra chocolate chips on top.
- Bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
*Use a coffee you absolutely love to drink! The taste is everything in this recipe. If you'd like a weaker coffee taste, skip the 2 tablespoons of coffee in the dry ingredients.
Cookies stay fresh covered at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Yield: 17 cookies
Serving Size: 1 cookie
Amount Per Serving:
Calories: 168Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 104mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g
Nutrition information isn’t always accurate.
Did you make this recipe?
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Friday 6th of May 2022
Unfortunately these are very cakey cookies and not at all chewy. A disappointment, since I had been looking forward to trying this recipe.
Friday 6th of May 2022
Hi Michelle - sorry these cookies didn't turn out well for you!
Too much flour can cause cakey cookies. I highly recommend weighing your ingredients out in grams instead of cups (if you don't already), as it is more accurate, and it's what I do for all of my recipes :)
Saturday 26th of June 2021
Yum yum yum!! These cookies are so delicious! Both when cool AND when still warm out of the oven. Definitely adding these to my regular cookie recipes!
Wednesday 28th of April 2021
Hi! I just made these cookies and measured on a scale. I copied the recipe exactly. But when I took my cookies out they didn’t spread as much as yours did. They stayed flattened some, but still resembled the balls I rolled them into. Any thoughts?
Wednesday 30th of December 2020
Do you think replacing the white flour with whole wheat flour would change the taste and texture much? I don’t like baking with white flour and this recipe sounds amazing and i really really want to try it. So I’m curious! Thank you!
Thursday 31st of December 2020
Using whole wheat flour should be fine! Enjoy :)
Thursday 24th of September 2020
I just baked these cookies, and they are AMAZING!!! Thank you for the awesome recipe! Definitely will be baking these again.