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!

Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog

I know what you’re thinking.

“Another mocha recipe so soon?”

Yep. I’m all about mocha right now, and not just in drink form. The flavour of chocolate and coffee is incredible in cookies, too!

Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog

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!

Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog

Thick cookie right there 

Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog

So, if you love chocolate and coffee, you have got to try these cookies. My coffee-loving family definitely approved of them, and I have a feeling they’ll be requested just as much as these cookies are. 😉

Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog

Enjoy! 🙂

Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog
5 from 2 votes
Chocolate Chip Mocha Cookies
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yields: 17 cookies
Deliciously soft, thick, and chewy chocolate cookies infused with coffee and studded with chocolate chunks. No chilling required!
Print
Ingredients
  • 1 and 3/4 cups plain/all-purpose flour 218g
  • 1/4 cup cocoa powder 25g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 115g, melted
  • 1/2 cup caster/granulated sugar 100g
  • 1/4 cup light brown sugar 50g
  • 1 large egg
  • 4 tablespoons instant coffee granules*
  • 1 tablespoon hot water
  • 1 cup chocolate chips 175g, and some extra for topping, or chunks
Instructions
  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.
  3. 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.
  4. 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.
Notes

*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.

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Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Mocha Cookies | marshasbakingaddiction.com @marshasbakeblog

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19 Comments

  • Reply
    Amanda
    February 14, 2017 at 7:29 pm

    You can never have too many mocha recipes. That combination of chocolate and coffee is so good! And I really like that you cut up dark chocolate for these. They sound wonderful!

    • Reply
      Marsha
      February 15, 2017 at 11:14 am

      Thanks, Amanda!

  • Reply
    Kari
    February 14, 2017 at 11:16 pm

    These look so delicious!
    Kari
    http://sweetteasweetie.com/

    • Reply
      Marsha
      February 15, 2017 at 11:14 am

      Thanks, Kari!

  • Reply
    Julia @ HappyFoods Tube
    February 15, 2017 at 12:11 pm

    I like chewy cookies and yours look so good. I also love that it takes less than 30 minutes to make them!

    • Reply
      Marsha
      February 15, 2017 at 3:27 pm

      Thanks, Julia!

  • Reply
    The Better Baker
    February 15, 2017 at 3:09 pm

    Hi Marsha! This is the first I’ve come across your lovely blog..and lookie there..you are sharing a cookie recipe. I am a Cookie Monster for sure. I’m Marsha Baker..author of The Better Baker blog..a play on my last name. Thanks for sharing this awesome cookie…I love coffee..and love it in my cookies. Stop by and visit me sometime… http://www.thebetterbaker.blogspot.com. I definitely have a baking addiction also.

    • Reply
      Marsha
      February 20, 2017 at 8:41 pm

      Hi Marsha! Thanks for visiting, and I’m so glad you like my recipes! 🙂

  • Reply
    Demeter | Beaming Baker
    February 16, 2017 at 3:04 pm

    Marsha, I am SO not thinking that!! All I’m thinking is: oh WOW!! These cookies are absolutely perfect, and it’s just a HUGE bonus that they’re mocha-flavored. I am never one to turn down a delightful mix of coffee and chocolate–especially if it’s a delicious creation by you. 🙂 Pinned, of course! Wishing you an awesome weekend, Marsha! xo

    • Reply
      Marsha
      February 16, 2017 at 3:39 pm

      Thanks, Demeter! You too! 🙂 xo

  • Reply
    Susie Martin
    April 7, 2017 at 6:26 pm

    Hi Marsha,
    Found your recipe on Pinterest. I didn’t have any cookie scoops so I found how to convert your scoop size to teaspoons. Decided to make 1 inch balls like I usually do. Good thing I test baked 6. They barely flattened out! The rest of the balls got flattened with the bottom of a glass and then extra chips. The taste was great! The perfect birthday treat for the male business owner across the street! Thank you for sharing!

    • Reply
      Marsha
      April 7, 2017 at 8:02 pm

      I’m so glad you enjoyed! I don’t usually use cookie scoops, I just roll the dough into about 1.5oz balls 🙂

  • Reply
    Lisa
    May 20, 2017 at 7:30 pm

    I just took your amazing cookies out of the oven & they are perfect! I am an old lady so I’m not posting a photo but they look just like yours. I found this just doing a random mocha search & hit the proverbial jackpot with these cookies. Incredibly easy to make & doesn’t require a pound of butter. When I was teaching, I used to drop a Hersheys Kiss into my coffee and got this same flavor. Thank you so much. My family will love these.

    • Reply
      Marsha
      May 20, 2017 at 9:46 pm

      I’m so glad to hear, Lisa! Enjoy! 🙂

  • Reply
    Beth
    November 13, 2017 at 2:05 am

    Hi Marsha,

    I just tried your recipe, and I was disappointed—mine didn’t come out at all like you described. Definitely cakey. I’ve been looking forever for how to make chocolate cookies that are chewy and not cakey. Mine also had a *very* faint burned flavor at the first taste of the outside, and they started to smell a bit burned before I took them out, although I’m sure I didn’t overbake them. (The second batch I only left in for 8 minutes.) I did make them smaller than yours, so that might be part of it, but I doubt it’s the whole story. I also would like to know what brand of coffee you use. The only thing I had on hand was “Via” (from Starbucks – little packets of very fine granules that make a very dark coffee). Overall, I thought the recipe could use more sugar, and I *never* say that! I love a cookie that’s not too sweet, but it might be because of the very dark (=bitter?) coffee. Do you pack the brown sugar tight or loosely, or not at all? Thanks for any additional advice.

    • Reply
      Marsha
      November 13, 2017 at 9:57 am

      Hi Beth – I’m so sorry they didn’t turn out for you! These definitely sound like they may have been baked on a higher temperature. I always recommend using an oven thermometer, as ovens are not all accurate (I was surprised with mine!). I use a coffee that we all love to drink – we love the brand Nescafé (Original, Gold, etc). I’m assuming the very bitter coffee overpowered the sweetness of the cookies, making them seem like they needed more sugar. I weigh out my sugar, I don’t use cups. But if you’re using cups, pack the sugar.

      I hope you give these cookies another try! Please feel free to drop me an email if you have any further questions, or need help. 🙂

      • Reply
        Beth
        November 21, 2017 at 2:14 am

        OK, tried again a week later. Used a different kind of coffee, an extra egg yolk, weighed the brown sugar so I’m sure I used more this time, and only baked them 8 minutes.
        Definitely better this time, but still not as chewy as I had hoped, and they are hardly spreading at all either. Do you think using a tad less flour might help?
        Anyway, they are REALLY good!! This is already a new favorite. Thanks!

        • Reply
          Marsha
          November 21, 2017 at 8:00 am

          Hi Beth, thanks for the feedback after trying them again! Seems the flour is the problem then. I would try using less flour next time, about 1 1/4 cups to 1 1/2 cups. I’m glad they’re a new fave! 🙂

  • Reply
    Beth
    November 14, 2017 at 3:18 pm

    Thanks Marsha,
    I will definitely be trying again.

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