Short description
Espresso Mocha Coffee Cookies combine the bold flavors of espresso and chocolate in a soft, chewy cookie. Perfect for coffee enthusiasts, these cookies offer a satisfying bite with just the right balance of sweetness and bitterness.
Why You’ll Love This Recipe
- Rich mocha flavor from real espresso and cocoa
- Soft and chewy texture with crisp edges
- Perfect for pairing with a cup of coffee or milk
- Easy to make with pantry ingredients
- Freezer-friendly for long-term storage
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Instant espresso powder
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Semi-sweet or dark chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, cocoa, baking soda, salt, and espresso powder.
- In a separate bowl, beat butter and sugars until fluffy.
- Add eggs and vanilla; mix until combined.
- Gradually mix in dry ingredients, then stir in chocolate chips.
- Scoop dough onto baking sheets and bake for 10–12 minutes.
- Cool on pan briefly, then transfer to wire rack.
Servings and timing
Serves: 24 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Variations
- Use white chocolate chips for contrast
- Add chopped nuts for extra crunch
- Sprinkle flaky salt on top before baking
- Drizzle with chocolate glaze after cooling
Storage/reheating
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months. Reheat briefly in the microwave if desired.
FAQs
Can I use brewed coffee instead of espresso powder?
Espresso powder is more concentrated; brewed coffee may water down the dough.
Are these cookies very strong in flavor?
They have a bold mocha taste, but the sugar and chocolate balance the bitterness.
Can I make the dough ahead?
Yes, refrigerate for up to 48 hours or freeze for later use.
Can I skip the cocoa powder?
No, it’s essential for the mocha flavor profile.
What type of chocolate chips work best?
Dark or semi-sweet chips complement the coffee flavor best.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
Can I freeze the dough?
Yes, portion and freeze; bake directly from frozen with 1–2 extra minutes.
Do I need to chill the dough?
It’s optional but helps control spreading and enhances flavor.
Can I make them smaller?
Yes, use a teaspoon of dough and reduce bake time slightly.
Do they harden as they cool?
They stay soft inside with crisp edges when stored properly.
Conclusion
Espresso Mocha Coffee Cookies deliver rich, coffee-infused flavor in a chewy, chocolatey package. Ideal for any time you want a bakery-quality treat at home, these cookies will delight coffee lovers everywhere.
PrintEspresso Mocha Coffee Cookies: A Bold, Rich Treat for Coffee Lovers
Espresso Mocha Coffee Cookies are soft, chewy treats infused with rich espresso and cocoa flavors, balanced by semi-sweet chocolate chips—perfect for coffee lovers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract; mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in chocolate chips.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes or until the edges are set and centers look slightly soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes can enhance flavor and prevent excessive spreading.
- Top with flaky sea salt before baking for a flavor boost.
- Use white chocolate chips or nuts for variations.
- Cookies can be frozen baked or unbaked; adjust baking time accordingly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg