Chocolate and coffee make a divine pairing, and these Chocolate Chip Mocha Cookies deliver both flavors in every bite. The chocolatey dough is infused with coffee extract, then studded with semisweet chips and milk chocolate chunks so each cookie has rich mocha notes and melty chocolate pockets.
Why you’ll love this recipe
These cookies are for chocolate lovers. The dark, cocoa-rich dough is complemented by semisweet chips and chunky milk chocolate pieces for a layered chocolate experience.
Adding coffee extract deepens and brightens the chocolate flavor, turning these into true mocha cookies without overwhelming bitterness. The coffee simply enhances the chocolate.
With crisp edges and chewy centers, these cookies pair perfectly with a cup of coffee, an afternoon study break, or a cozy treat any time you want a chocolate pick-me-up.
Instructions
This is a brief overview of the method. The complete directions are in the recipe card below.
- Whisk flour, cocoa, baking soda, and salt in a medium bowl and set aside.
- Cream room-temperature butter in a stand mixer until light and smooth (about 3 minutes). Add the sugars and mix until combined.
- Whisk eggs with vanilla and coffee extract in a small bowl, then add the mixture gradually to the butter-sugar mixture.
- Add the dry ingredients and mix just until streaks remain. Turn off the mixer and finish folding with a rubber spatula until no dry streaks remain.
- Fold in the semisweet chocolate chips and one cup of the milk chocolate chunks.
- Chill the dough for at least one hour to firm. Scoop 2-tablespoon portions 2 inches apart onto parchment-lined baking sheets, then press 2–3 reserved milk chocolate chunks on top of each cookie dough ball.
- Bake at 350°F for about 12 minutes. The centers should still feel slightly soft when you remove the cookies from the oven.
Tips
- Use butter at room temperature so it’s soft and whip-friendly; this traps air and yields lighter cookies. Cold or melted butter prevents proper creaming and gives flatter results.
- Bring eggs to room temperature before adding them to the butter. Cold eggs can cause the butter to firm and change the cookie texture.
- Avoid overmixing once the flour is added; overworked dough produces tougher cookies. Fold in chips gently with a spatula.
- Chilling the dough isn’t required but makes it easier to scoop neat portions and helps the cookies hold their shape while baking.
- For attractive cookies, reserve a few chips or chunks to press on top of each dough ball just before baking.
Frequently asked questions about mocha cookies
Mocha cookies combine coffee and chocolate flavors in the dough and with chocolate add-ins. Coffee extract or a dissolved coffee powder gives the cookies a subtle coffee boost that enhances the chocolate.
Coffee extract is a concentrated flavoring made by infusing coffee beans in a small amount of alcohol or a neutral solvent. It provides pronounced coffee aroma and flavor in recipes.
Use espresso powder or instant coffee granules in equal amounts as a substitute. To avoid bitterness, dissolve powder in the egg and extract mixture before adding to the dough. Espresso is stronger than regular instant coffee, so reduce the amount if needed to match flavor intensity.
Coffee granules are freeze-dried coffee that dissolves easily in liquid. Espresso powder is dehydrated rather than freeze-dried and usually delivers a stronger, more concentrated coffee flavor.
Related recipes
Try other coffee-chocolate baked treats such as Chocolate Espresso Biscotti, Italian Chocolate Cookies, Espresso Chocolate Shortbread, Double Chocolate Mocha Cookies, Barista Brownie Cookies, or Chocolate Espresso Spritz Cookies for more mocha and chocolate inspiration.
My experience with this recipe
If you love coffee as I do, these cookies are an easy way to enjoy that flavor in baked form. In my family opinions vary—some avoid coffee entirely while others are true enthusiasts—but mocha cookies are usually a crowd-pleaser. I often include coffee-flavored cookies in care packages and these double chocolate mocha cookies are a welcome addition.
Chill the dough for easier scooping and decorate the tops with extra chunks for a photogenic finish. Store baked cookies in an airtight container at room temperature for up to a week, or double-wrap and vacuum seal for longer storage or shipping.
Chocolate Chip Mocha Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ tablespoons coffee extract
- 1 ½ cups semi-sweet chocolate chips
- 2 cups milk chocolate chunks, divided
Instructions
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Preheat oven to 350˚F. Line a baking sheet with parchment paper.
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Whisk together flour, cocoa, baking soda, and salt in a medium bowl and set aside.
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Beat butter in an electric mixer with the paddle attachment until light and creamy, about 3 minutes.
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Gradually add white and brown sugars and mix until combined.
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In a small bowl, whisk the eggs with vanilla and coffee extract.
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Slowly add the egg-extract mixture to the butter-sugar mixture, mixing until combined.
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Add the flour mixture gradually, mixing only until streaks remain.
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Turn off the mixer and fold the batter gently with a rubber spatula until incorporated.
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Fold in the semisweet chips and one cup of the milk chocolate chunks.
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Chill the dough for at least 1 hour to firm for easier scooping. Wrapped well, the dough will keep up to one week in the refrigerator.
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When firm, scoop 2-tablespoon balls 2″ apart on the prepared pan and press 2–3 reserved milk chocolate chunks onto each ball.
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Bake for 12 minutes; centers should still be soft to the touch.
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Remove from oven and cool completely on a wire rack.
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Store baked cookies in an airtight container at room temperature for up to one week.
Notes
- Room-temperature butter is soft and spreadable but still holds its shape; creaming it with sugar traps air for lighter cookies. Cold or melted butter won’t produce the same texture.
- Use room-temperature eggs so they incorporate smoothly into the creamed butter.
- Fold in the chips gently to avoid overworking the dough, which can make cookies tough.
- Chilling the dough helps with scooping and prevents excessive spreading while baking.
- Reserve some chips or chunks to press onto the tops of the cookies for a polished look.
Packing tips
Double-wrap pairs of cookies, bottoms together, in plastic wrap and place them in an airtight container or zip-top bag with as much air removed as possible. For storage or shipping longer than one week, vacuum sealing is recommended.
Nutrition
First Published: January 9, 2019. Last Updated: August 12, 2021. Updated for additional information and better reader experience.