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Mocha Cookies recipe

Mocha Cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

These wonderful cookies are quick and easy to make. Enjoy with a big mug of tea or coffee.

100 people made this

IngredientsMakes: 48 cookies

  • 80g flaked almonds
  • 5 tablespoons instant coffee granules
  • 2 tablespoons hot water
  • 325g plain flour
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 110g butter, softened
  • 250g caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 340g plain chocolate chips

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4.
  2. Toast almonds in oven for 10 minutes or until lightly brown.
  3. Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, bicarbonate of soda and salt.
  4. Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
  5. Fold chocolate chips and almonds into the batter. Drop batter by teaspoonfuls onto an ungreased baking tray, 7.5cm apart.
  6. Bake for 10 minutes.

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Chocolate chip cookie video

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Reviews & ratingsAverage global rating:(104)

Reviews in English (75)

Brilliant recipe tasted lovely-04 Jul 2015

I really loved this! Tasted great and the recipe was good. For m other as a little too much coffee but it was still good.-21 Oct 2013

by kimkooks

I read the reviews, and decided to give this recipe a try. I made it exactly as it is on the site, it was wonderful. Then, I decided to try some stronger coffee, we love the flavor at our house, I used Medaglia D'Oro, an instant espresso, the flavor is very 'mocha'. I like it just as well both ways, the cookies seemed to be moister with the instants espresso??? No reason to, the cookies are made the same way.-27 Dec 2005


Chocolate Chip Mocha Cookies

I&rsquom all about mocha right now, and not just in drink form. The flavour of chocolate and coffee is incredible in cookies, too. So, today I&rsquom bringing you my Chocolate Chip Mocha Cookies!


Recipe Summary

  • ½ cup butter
  • ½ cup semisweet chocolate pieces
  • 1 tablespoon instant coffee crystals
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 2 beaten eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate pieces

In a large saucepan melt butter and the 1/2 cup chocolate pieces over low heat. Remove from heat. Stir in coffee crystals cool 5 minutes. Stir in sugars, eggs, and vanilla.

In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto lightly greased cookie sheets.

Bake in a 350 degree F oven 10 minutes. Let cool 1 minute before removing from sheet. Makes 30 cookies.


Caramel Mocha Cookie Ingredients

Here’s what you’ll need to make these brown butter cookies: butter, sugar, dark brown sugar, eggs, vanilla, all-purpose flour, baking soda, Nestle chocolate chunks, caramels, instant coffee, and coarse sea salt for sprinkling.

Caramel

You can use the unwrapped caramel bits or caramel squares. If you use the squares, you may want to chop them a bit. I find this easier if they have been frozen for a few minutes first.

Coffee

For the instant coffee, I used Nescafe Hazelnut. Hazelnut is another one of my favorite flavors, so I of course wanted to incorporate it into these cookies. They also have vanilla which I think would be fabulous. These instant coffee packs are great for baking. Try adding a packet to brownies or a chocolate cake mix to intensify the chocolate flavor!


Recipe Summary

  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup cocoa nibs
  • Coarse sanding sugar

Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture mix until just combined. Stir in cocoa nibs.

Turn out dough onto a lightly floured surface roll into a 2-inch-diameter log. Wrap in parchment transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.

Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

Bake until centers are set, about 10 minutes. Transfer to wire racks cool completely.


So it’s DAY 2 in our 12 Days of Christmas Cookies and if you missed Day 1, check out my 3 Ingredient Shortbread Recipe. It’s not one you want to miss!

Let’s talk about today’s recipe. I will be the first to admit, that as much as I love…ok, NEED…my coffee every morning, I’ve never been a huge fan of anything coffee, or mocha flavored. I don’t claim to make sense. But what I’ve found is that I guess I haven’t really given “mocha” a fair shot. I will assume it’s a food preference that carried over from childhood when I didn’t like coffee at all. And since we all know kids aren’t the best food judgers, I decided to give mocha a second chance.

These Double Chocolate Mocha Cookies are pretty fantastic. The coffee flavor is subtle, so you taste it a little bit, but it’s not overpowering. I think that’s the trick…the perfect amount of coffee flavor. Even my kids (who hate coffee) love these! I use instant coffee granules to amp up the chocolate flavor and give them just enough “something extra” to be interesting.

These cookies are the soft, thick, and loaded with milk chocolate chunks. The milk chocolate breaks up the flavors of the dark cocoa powder and the coffee. If you prefer a semi-sweet chocolate chunk, go for it!

Stay tuned for another great cookie recipe tomorrow!


Mocha Cookies

Mocha Cookies are bite-sized soft and chewy espresso chocolate chip cookies coated in cocoa powder and dusted with a snowfall of powdered sugar. A great Christmas cookie recipe! Click here to download my 10 Favorite Christmas Cookies!

Yield: 38 cookies

Prep Time: 20 minutes

Cook: 10 minutes

Tessa's Recipe Rundown.

Taste: Perfect mocha flavor without too much sweetness.
Texture: The cookies are soft yet chewy.
Ease: Super easy, just a little messy when it comes to coating in cocoa and powdered sugar. But it’s the best kind of messy!
Pros: Delightful Christmas cookie, especially for a more adult group.
Cons: None!
Would I make this again? Yes.

Oh how I wish I still had at least one of these small but flavorful Mocha Cookies leftover as I’m writing up this post!!

I actually created this recipe a few weeks ago. Since I’ve been making so many other Christmas recipes for you guys I haven’t gotten a chance to re-make these babies yet.

That’s the weird part about being a food blogger. I rarely make the same recipes over and over again. I’m always coming up with new ideas and experimenting with new recipes that I sometimes even forget about past favorites.

If you like chocolate + coffee then these cookies might just become one of your favorites. They’re great for serving a crowd because they’re small and one batch yields almost 40 cookies. You could even double that if you wanted!

I’ve also made these cookies without the chocolate chips and they were still really good. But if you know anything about me it’s that there’s never enough CHOCOLATE.


Preparation

  • Put the dough in a mixing bowl. Add the chocolate and ground coffee and mix them in thoroughly with a rubber spatula or your hands. Shape the dough into a log 14 inches long and about 1-1/4 inches in diameter. Wrap in waxed paper or foil and refrigerate until firm, at least 1 hour or overnight.
  • Position a rack in the center of the oven and heat the oven to 350°F. Line a cookie sheet with parchment.
  • Put the sugar in a small bowl. Cut the dough into 1/2-inch slices. Coat both sides with the sugar. Arrange the cookies 1-1/2 inches apart on the lined sheet and press a coffee bean into the center of each cookie. Bake until the cookies puff and show very faint cracks on the surface, 9 to 10 minutes (the cookies will feel soft to the touch). Slide the parchment onto a rack and let the cookies cool completely.

Recipe Notes

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  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder, preferably Dutch-process
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon instant coffee powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 2 ounces reduced-fat cream cheese, (1/4 cup)
  • ½ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • ½ cup semisweet chocolate chips

Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper. (You may coat the sheets with cooking spray instead, but the cookies will spread more and have thin and crispy edges.)

Stir together flour, cocoa, baking soda and salt in a small bowl. Dissolve coffee powder in vanilla in a small cup.

Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Pour into a mixing bowl. Add cream cheese, brown sugar and granulated sugar. Beat with an electric mixer on low speed until smooth. Add egg and egg white and beat until well incorporated. Add the reserved dry ingredients and dissolved coffee and stir until just combined (the batter will be runny).

Drop the batter by slightly rounded tablespoonfuls, 2 inches apart, onto the prepared baking sheets. Sprinkle each cookie with 6 or 7 of the chocolate chips. Bake, one sheet at a time, until the cookies are puffed and feel "set" when lightly pressed, 10 to 12 minutes. Slide the parchment paper, with the cookies still attached, onto the counter to cool completely. Gently peel off the paper.


Mocha Cookies recipe - Recipes

The holidays have got to be the biggest joke we’re playing on kids. Christmas, a time of year that is paraded as fun and joyful, full of love and surprises just might be a giant trick we’re playing on our little ones.

Okay, level with me for a minute. Is it not mildly terrifying that a stranger might shimmy down the chimney in the middle of the night? Who wants to be awoken by the sound of live animals on the roof of their home? And what kid is going to be excited about some old fellow breaking into their home and EATING ALL OF THE COOKIES? It’s outrageous. This concept we use to drum up excitement for our children is actually pretty disturbing.

It’s no wonder our kids are bad all year. We tell them, “Oh, Santa Claus won’t come if you don’t finish your vegetables! Santa won’t visit if you hit your sister! No presents from Santa if you flush your Beanie Babies down the toilet!” And what do they do? They protect themselves from the bearded intruder, his wild animals, and his illusive mob of tiny helpers.

I think we may be sending our children some mixed messages. We tell our kids not to talk to or take candies from strangers, yet when Christmas rolls around, we bribe them with candy canes to hop on Santa’s lap. We tell them not to feed the animals at the zoo but then proceed to lure reindeer into our homes with carrots and frosted cookies. And let’s be honest: kids aren’t impressed by these magical reinder anyways because they see them for what they are- FLYING BEASTS.

Truthfully, I think I’m selling my kids short. There’s no way Aimee didn’t notice the 5 o’clock shadow peeking out from under the mall Santa’s beard. She’s seen the bag of crap that I bought her from Target and there’s not a chance she’s going to believe it came from the North Pole on Christmas morning. These kids are smarter than we give them credit for, so it’s no surprise to me that we wind up with holiday footage like this:

As for me and my house, we will continue to torture our little ones. They are going to be fed nonsense of sugar plum fairies and moonlit sleigh rides until they’re old enough to laugh me in the face. While the true meaning of Christmas- a baby in the manger, redemption for humanity, and God’s fulfilled promises- will always remain at the forefront of our Decembers, I won’t miss the opportunity to rouse wonder and mystery in the imaginations of my little people. Even if it is a little terrifying.

So whether you’re on team Santa or not, these mocha cookies are sure to get you in the Christmas spirit. With crispy edges and chewy centers, these coffee-scented chocolate cookies are just the type of treat that Ole St. Nick would try to jank from your cookie jar while the unsuspecting children sleep. They’re just really simple and really good.

To make these mocha cookies, we start with butter. Cream the fat with some sugar until it becomes light and fluffy. Eggs, vanilla and espresso powder come next, stirring in just to combine. Once well integrated, flour, cocoa powder, and the rest of the dry ingredients are added to the batter. Prior to baking the mocha cookies, I like to roll them in some coarse sugar. As the dough bakes, it will melt and barely spread, giving each bite a crackly outside texture. That extra crunch from the sugar makes these easy treats a smidge more festive and way fun to eat.

These mocha cookies are sweet, simple, and sure to be a hit with the man in the red suit on Christmas Eve. Whip some up before the 25th and let me know how you love them! Merry Christmas and Happy Holidays to you wonderful friends.