Description
Delight in these rich and flavorful Mocha Chocolate Chip Cookies, combining the bold taste of espresso with smooth cocoa and melty semi-sweet chocolate chips. Perfectly soft and moist with a hint of coffee, these cookies are a wonderful twist on the classic chocolate chip.
Ingredients
Wet Ingredients
- ¾ cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 1¾ cups all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder or coffee grounds
Add-ins
- ½ cup semi-sweet chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will help incorporate air for a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined, ensuring even flavor distribution.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, salt, and espresso powder or coffee grounds to evenly distribute the leavening agents and coffee flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, mixing just until combined to avoid overworking the dough, which can result in tough cookies.
- Fold in Chocolate Chips and Chill: Gently fold in the semi-sweet chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape when baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Bake: Use a small cookie scoop or spoon to portion small balls of dough onto the prepared cookie sheets, spacing them evenly. Bake for 8-10 minutes until the edges are set but the centers remain soft and moist. Larger cookies may require an additional 1-2 minutes.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Store Properly: Store cooled cookies in an airtight container at room temperature for several days or freeze for extended storage.
Notes
- Chilling the dough is important for structure and texture, so don’t skip this step.
- If you prefer a stronger coffee flavor, increase espresso powder to 1.5 tablespoons.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use a cookie scoop for uniformly sized cookies that bake evenly.
- Cookies are best enjoyed within 3-4 days when stored properly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
