Description
Delight in these rich and chewy Mocha Cookies that combine the bold flavors of espresso and cocoa with sweet chocolate chips. Coated in cocoa powder and dusted with powdered sugar, these treats offer a perfect balance of coffee and chocolate in every bite, ideal for coffee lovers looking for an indulgent yet easy-to-make dessert.
Ingredients
Scale
Wet Ingredients
- 1 stick (113 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) light brown sugar
- 1/4 cup (75 grams) corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups (318 grams) all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 2 teaspoons instant espresso powder
- 1/2 cup (43 grams) cocoa powder, sifted
- 1/4 cup (31 grams) powdered sugar
Add-ins
- 3/4 cup (130 grams) mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies.
- Prepare Baking Sheets: Line large baking sheets with parchment paper to prevent the cookies from sticking and to promote even baking.
- Mix Wet Ingredients: In the bowl of an electric mixer, beat unsalted butter, light brown sugar, and corn syrup on medium-high speed until the mixture is pale, fluffy, and fully combined, about 3 minutes. Then add the large egg and vanilla extract, beating until just combined.
- Add Dry Ingredients: Gradually add all-purpose flour, baking soda, fine sea salt, and instant espresso powder to the wet mixture. Beat until just combined, taking care not to overmix. Fold in the mini chocolate chips; the dough should be thick and slightly crumbly.
- Shape and Bake: Using about 2 teaspoons of dough per cookie, shape into balls and place them spaced apart on the prepared baking sheets. Bake for 10 to 12 minutes or until the cookies are golden brown around the edges.
- Cool and Coat: Let the cookies cool on the baking sheet for 10 minutes. Then transfer them to a large deep bowl with the sifted cocoa powder and toss gently until each cookie is fully coated, tapping off excess cocoa.
- Final Touch: Return the coated cookies to the baking sheets and lightly dust them with powdered sugar to finish. Serve immediately or store in an airtight container for up to 4 days.
Notes
- Ensure the butter is at room temperature to help with proper mixing and texture.
- Do not overbake; remove cookies once edges turn golden to maintain a chewy center.
- Cocoa powder coating can be adjusted based on preference for intensity of chocolate flavor.
- Store cookies in an airtight container at room temperature to retain freshness.
- For added texture, consider adding chopped nuts such as walnuts or pecans.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
