Coffee Lover’s Mocha Cookies
Rich. Chewy. Energizing. A freshly brewed cup of coffee in chocolate chip cookie form! These rich, delicately sweet, and crunchy Mocha Cookies are the ultimate indulgence for a coffee lover!
As a psychiatry resident, I am no stranger to sleepless nights on call and the need for a late night cup of coffee to keep me energized! Over the years, I have developed a love for the taste of coffee in desserts and snacks!
Coffee is a tricky flavour to capture!
After several months of failed attempts to find a cookie that captures the bold, slightly bitter, and nutty flavours of a perfectly poured espresso, I decided to experiment with cookie creation myself! Coffee is a tough flavour to get to shine in chocolate cookies as it’s typically what we add to make chocolate flavour more…”chocolate-y”! By delicately combining cacoa nibs, coarse coffee granules, chocolate chunks and instant espresso powder – a beautifully, espresso packed, Mocha Cookie was born!
These cookies are not too sweet and perfectly paired with your favourite tea/coffee beverage!
To make these cookies you will need:
- All-purpose Flour
- Cocoa
- Instant Espresso Powder
- Unsalted Butter
- Eggs
- Sugar (Brown + Granulated)
- Vanilla
- Mix in’s:
- Ground Coffee
- Cacao Nibs
- Dark Chocolate
- White Chocolate
- Kosher Salt (flaked)
Let’s make some Mocha Cookies!
Combine the flour, salt, baking soda, espresso powder, and cornstarch in a bowl then whisk together and set aside.
Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla. Mix until combined. Scrape the bowl down as needed.
Gradually add flour mixture to butter mixture, beating on low speed until just combined.
Add the cacao nibs, chocolate, and coffee grounds to the dough and mix on low (do not over-beat!).
Refrigerate dough for at least 2 hours (preferably overnight).
Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
Bake at 350° for ~12-14 minutes.
Sprinkle with flaked sea salt and leave on the pan to cool for 5 minutes. Transfer to cooling rack.
Enjoy!
{Coffee Lover’s} Mocha cookies
Ingredients
- 1 1/2 cup Unsalted Butter
- 1 1/2 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Eggs room temperature
- 1 tsp Vanilla
- 3 cup All-purpose Flour
- 1/4 cup Cocoa
- 1 1/2 tsp Baking Soda
- 1 tsp Cornstarch
- 2 tsp Espresso Powder
MIx-Ins
- 1/2 cup Cacao Nibs
- 1/4 cup White Chocolate roughly chopped
- 1/4 cup Dark Chocolate roughly chopped
- 1/4 cup Coffee Grounds
Instructions
- Combine the flour, salt, baking soda, espresso powder, and cornstarch in a bowl then whisk together and set aside.
- Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined.Scrape the bowl down and mix once more.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Add the cacao nibs, chocolate, and coffee grounds to the dough and mix on low. Mix until combined.
- Refrigerate dough for at least 2h.
- Heat oven to 350F. Portion out roughly 2 tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake at 350° for 12-14 minutes.
- Sprinkle with flaked sea salt and leave on pan to cool 5 minutes. Transfer to cooling rack.
Notes
- Don’t add too much flour! Adding too much flour is easy to do and often results in a cookie that is hard and dry.
- To correctly measure your flour, use a spoon to generously fill a measuring cup with flour. Once filled, use a knife to level off the top of the measuring cup.
- An extra sprinkle of sea salt on the top of these cookies goes a long way to enhance their flavour!
- If using convection bake at 325F for ~12 minutes
- Cookie dough can be frozen in freezer bag for up to 3 months
Other cookies recipes you may like!
