Description
Espresso Mocha Cookies are rich, chewy delights infused with bold espresso and decadent chocolate, delivering a perfect balance of flavor for coffee and cookie lovers alike.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170 g) chocolate chips (semi-sweet or dark)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar in a large bowl until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each. Then mix in espresso powder and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips until evenly distributed throughout the dough.
- Drop rounded scoops of dough onto the baking sheet, spacing them apart.
- Bake for 10-12 minutes until the edges are golden and centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Do not overbake if you want a chewy center.
- Substitute espresso powder with finely ground coffee if necessary.
- Use gluten-free flour and plant-based butter for dietary adaptations.
- Add nuts or dried fruits for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: espresso mocha cookies, coffee cookies, chewy chocolate cookies, mocha dessert, espresso dessert