Rich and indulgent homemade Mocha Cookies feature espresso, cocoa powder, and espresso baking morsels in every bite. These are a wonderfully grown up treat, perfect with an afternoon cup of coffee!
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Chewy Mocha Cookies
Chocolate and coffee is always a winning combination, especially in cookie form. Quick and easy to make from scratch, these soft-baked mocha cookies are unreal!
Kick classic chocolate chip cookies up a notch with the addition of espresso and espresso morsels for a burst of coffee flavor in each cookie. This is one grown-up and sophisticated cookie recipe!
Be sure to try my Loaded Chocolate Chip Giant Cookies and Brown Sugar Chocolate Chip Cookies, too!
Why You’ll Love this Espresso Cookies Recipe:
- EASY: Cookies are the easiest dessert to make from scratch and these mocha cookies are no exception!
- FLAVORFUL: There’s so much flavor packed into each cookie. Made with sweet brown sugar, espresso, cocoa powder, warm vanilla, espresso morsels, and more, these are truly decadent chocolate cookies.
- ADDICTIVE: These soft, chewy, chocolatey cookies are simply irresistible.
These might be my most favorite cookies ever! A bold statement? Yes, but I know you will love them just as much as I do!
How to Make Mocha Cookies
You can jump to the recipe card for full ingredients & instructions!
- Whisk the dry ingredients together.
- Beat the wet ingredients together.
- Combine the wet and dry ingredients.
- Fold in the espresso morsels.
- Chill the cookie dough.
- Scoop the dough onto a baking sheet.
- Bake the cookies, let them cool, and enjoy.
Use 2 ounces of liquid espresso in this cookie recipe. Espresso powder will make the cookies too dry.
In a pinch, you can replace the espresso with an equal amount of strongly brewed coffee. Espresso adds the best flavor, though!
Espresso morsels are widely available, both online and in grocery stores. Look for them in the baking aisle near the chocolate chips.
No. Do not skip chilling the dough before baking. The chill time solidifies the butter which prevents the cookies from spreading too much while baking.
If you love coffee and chocolate, you are guaranteed to adore these chewy mocha cookies. Each bite is heavenly!
Tips!
- I like to use a stand mixer to make these cookies. You can certainly make this cookie dough by hand, but it will take a little longer (and a little arm muscle)!
- For best results, let the butter soften to room temperature before using. Softened butter combines more easily resulting in a uniform texture. I like to take it out of the refrigerator about an hour before making the cookie dough.
Make a batch of these mocha cookies the next time you’re craving a sweet treat!
Can I use chocolate chips instead of espresso morsels?
Absolutely! I love the extra pop of coffee flavor from the espresso morsels, but use the same amount of your favorite chocolate chips if you prefer.
Can I make smaller cookies?
Yes. You can easily make smaller (or larger) cookies with this recipe, but bake times may vary slightly. These cookies are done when the edges just start to crisp up.
Do these cookies freeze well?
Like most drop-style cookies, these mocha cookies freeze wonderfully! Store in an airtight container in the freezer for up to 3 months. Let the cookies thaw at room temperature for a couple of hours before enjoying.
More Delicious Dessert Recipes We Love
- Banana Split Dessert
- Red Velvet Cheesecake Lasagna
- Chocolate Cheesecake
- Coconut Fudge
- Peanut Butter Pie
Soft-baked to perfection, these mocha cookies are seriously addictive – you won’t be able to stop at just one!
More Homemade Cookie Recipes to Try:
- Oatmeal Cream Pies
- Pignoli Cookies
- Brown Butter Chocolate Chip Cookies
- Italian Anise Cookies
- Soft Molasses Cookies
- Nutella Stuffed Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Mocha Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1¾ cups all-purpose flour 210 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ⅛ teaspoon kosher salt
- ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- ¼ cup granulated sugar 50 grams
- ¼ cup brown sugar 53 grams
- 2 ounces espresso 57 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups espresso baking morsels 255 grams
Instructions
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.1¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon kosher salt
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together.¾ cup unsalted butter, ¼ cup granulated sugar, ¼ cup brown sugar
- Add the espresso, eggs, and vanilla. Mix until well combined.2 ounces espresso, 2 large eggs, 1 teaspoon pure vanilla extract
- Stir the dry ingredients into the wet ingredients. Fold in the espresso morsels.1½ cups espresso baking morsels
- Tightly cover the bowl of cookie dough and refrigerate for 1 hour.
- While the dough chills, preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Remove the chilled cookie dough from the refrigerator. Form the cookie dough into 3-inch balls and place 6-8 balls on the prepared baking sheet. Slightly press the tops down.
- Bake the cookies for 8-10 minutes or until the top starts to dry out and the edges start to crisp up.
- Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough.
Video
Becky’s Tips
- I like to use a stand mixer to make these cookies. You can certainly make this cookie dough by hand, but it will take a little longer (and a little arm muscle)!
- For best results, let the butter soften to room temperature before using. Softened butter combines more easily resulting in a uniform texture. I like to take it out of the refrigerator about an hour before making the cookie dough.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This cookie dough has a milder flavor than I expected. My biggest complaint is that the ingredients list doesn’t specify “liquid espresso” and I had to search for ingredient equivalents because I bought the powder form!
Hi Trixie, espresso is a drink, whereas espresso powder is the granules. Hope this helps!
Hi Trina, we’re sorry to hear you weren’t a fan of these cookies! They are definitely cakey, as you can see from the photos, but they shouldn’t be dry! It sounds like your kitchen may have been a bit dry. Don’t be afraid to add a bit more liquid if the dough looks too dry!
Another question for this cookie recipe…It LOOKs like there are more than one kind of chip in these cookies beside the espresso ones. Did you include regular chocolate chips in the dough batter, combining two types of chips, or is that just the way the cookie looks like once baked?
These cookies look outstanding, and I want to make them! However, in looking at the ingredients, it seems there is barely any sugar to sweeten up this cookie dough. Is only 1/2 cup of sugar (brown and granulated) needed? Will the cookies be sweet enough? Thank you!
There are both brown sugar and granulated sugar so plenty of sugar!
I’ve looked at a couple other of your cookie recipes. One of them (Brown Sugar Chocolate Chip Cookies) calls for 1.5 cups of light brown sugar + 1.5 cups of dark brown sugar + 1 cup of granulated sugar! That adds up to 4 whopping cups of sugar!! A pound of butter, and 3-1/2 cups of flour is also called for! So that is why I am concerned that in THIS recipe, only 1/4 cup of brown sugar and 1/4 cup of white sugar is sufficient. I am wondering why there is such a disparity??