{Coffee Lover's} Mocha cookies
Rich. Chewy. Energizing. A freshly brewed cup of coffee in chocolate chip cookie form! These rich, delicately sweet, and packed with espresso flavour, Mocha Cookies are the ultimate indulgence for a coffee lover!
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
Sofia’s Tips:
- 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
Tried this recipe?Let us know how it was!