Mocha Chocolate Chip Cookies

This rich and intensely coffee and chocolate flavored chocolate chip cookies is an amazing recipe if you love to order mocha lattes at your local coffee shop. I use powdered milk in the dough to mimic the richness of drinking a mocha from a coffee shop. I have a section above about powdered milk that helps explain this! I also let the cookie dough rest in the fridge for 48 to 72 hours before baking. But you can bake a batch of the cookies immediately if you need instant gratification. I have a note above explaining why I rest the dough immediately and what to expect with the cookies if they are baked right away.

Course coffee time, Dessert, Snack

Cuisine American

Keyword chocolate, chocolate chip cookie, coffee, cookies, mocha

Prep Time 15

Cook Time 15

Resting Time 2

Servings

Calories 285kcal

Author Irvin

Ingredients

2 large eggs
4 tablespoons instant coffee or instant espresso powder see note below
1 1/4 cup unsalted butter 285 g or 2 1/2 sticks
1 1/4 cup packed dark brown sugar 275 g
1 cup + 2 tablespoons white sugar 225 g
1 teaspoon kosher salt
1 1/2 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon vanilla extract
3 cups all-purpose flour 420 g
1/2 cup cocoa powder 50 g
3 tablespoons powdered milk see note above
2 cups chocolate chips or chopped chocolate 300 g

To Finish

Extra chocolate chips
Flaky sea salt

Instructions

Make the cookie dough by first mixing together the two eggs and the instant coffee or espresso in a small bowl or glass measuring. Set aside to give the instant coffee powder time to dissolve a bit.
Place the butter, brown sugar, white sugar, salt, baking powder, baking soda, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix the ingredients together until they form a paste, are uniform in color, and cling to the side of the bowl.
Scrape down the sides and add half the coffee infused eggs to the mixture. Mix together until the liquid is absorbed, scrape down the side again, and repeat with the remaining egg mixture. Don’t be concerned if the instant coffee isn’t completely dissolved.
Add the flour, cocoa powder, and milk powder to the mixture and slowly mix, toggling the on and off button if you need to, so the dry ingredients don’t go flying out of the bowl. Once the dry ingredients start to get incorporated, you can increase the speed to medium to mix it all in.
Remove from the stand and then hand mix in the chocolate chip. Now scoop out the dough and place it on a large piece of plastic wrap, flat it out until it’s about 1-inch thick. The tightly wrap it in the plastic wrap (you might need two pieces to totally cover it). Place in the fridge and let it chill for 48 to 72 hours.
Once the dough has rested and chilled, preheat the oven to 350°F.
Take the dough out of the fridge and unwrap it. Break off enough dough to form a 1-inch thick disk that is roughly 1 1/2 inches wide. If you have a scale, this is about 75 grams of dough.
Repeat to create 5 more dough disks and place them 2-inches apart from each other on a baking sheet fitted with a piece of parchment paper.
Add a couple of chocolate chips to the top of each dough disk, then sprinkle each cookie dough disk with flaky sea salt (if using). Bake in the oven for 14 to 16 minutes, or until the edges of the cookie look dry.
Let them sit on the baking sheet for an additional 5 minutes, to firm up, then move to a wire rack to cool completely. Repeat with the remaining dough.

Notes

Notes:
1. This recipe is designed to use instant coffee or instant espresso powder. Do not use regular coffee grounds or espresso grounds for this recipe. Regular coffee grounds or espresso grounds won’t dissolve and will lead to a gritty cookie. You can find instant coffee at any grocery store or at specialty grocery stores like Trader Joe’s.

2. If you’re curious about the chocolate chips I used in this recipe, they are from Guittard. They are called “Super Cookie Chips” and can be found at upscale grocery stores, well stocked general grocery stores, and online. They are a 48% semi-sweet chocolate and are larger than a typical chocolate chip cookie, giving the cookie a distinct bakery-style look, without having to actually do any chocolate chopping.

3. One of the hardest parts of this recipe is making the cookie dough and then letting it rest in the fridge for 48 hours! Most folks want cookies right away. What I typically suggest is baking one pan of the cookies right away (4 to 6 cookies) so you can immediate gratification. Be sure place the cookie dough disks farther apart from each other (2 to 3 inches) because the dough will spread more when you bake it right away.

Let the remaining dough rest in the fridge for 48 hours and bake the rest afterwards. Once you’ve tasted the difference, you might be willing to let it rest for that time period because it really does change the cookie flavor and texture! The next best thing is to portion out and freeze the cookie dough, so you can have fresh baked cookies anytime you want. I have a section above on how to do just that.

Nutrition