Description
Indulge in these rich and chewy Chocolate Chip Mocha Cookies, perfectly blending the bold intensity of coffee with the sweetness of chocolate. These cookies feature a tender crumb with a hint of cocoa, enhanced by chocolate chips and a smooth mocha flavor, making them an irresistible treat for any coffee and chocolate lover.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (218g) plain/all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (100g) caster/granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 large egg
- 4 tablespoons instant coffee granules
- 1 tablespoon hot water
Add-ins
- 1 cup (175g) chocolate chips, plus extra for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
- Dissolve coffee granules: In a small cup, combine the instant coffee granules with the hot water, stirring until fully dissolved to create a strong coffee mixture.
- Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, caster sugar, and light brown sugar until smooth. Add the egg and continue whisking until fully incorporated. Stir in the dissolved coffee mixture.
- Form the cookie dough: Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the chocolate chips, ensuring even distribution throughout the dough.
- Scoop and top dough: Using a cookie scoop or spoon, place spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips on top of each cookie for a decorative touch.
- Bake the cookies: Bake in the preheated oven for 12-14 minutes or until the edges are set and the centers are slightly soft. Avoid overbaking to maintain a chewy texture.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute instant espresso powder for instant coffee granules for a stronger coffee flavor.
- Ensure not to overbake to keep the cookies soft and chewy rather than crunchy.
- For a dairy-free version, replace the butter with a plant-based alternative.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding a pinch of cinnamon can enhance the mocha flavor further.
